Vegetarian Scotch eggs
Do you want a vegetarian snack that is picnic-friendly?
Vegetarian Scotch eggs are perfect as picnic food to eat outdoors or as a tasty lunch at home.
Crispy mushroom and herb-coated soft-boiled eggs that are inspired by classic British Scotch eggs. Enjoy them with my dill salad cream that is creamy yet tart in flavour and is a great alternative to mayonnaise.
Delicious mushroom-covered eggs
These vegetarian Scotch eggs are a healthier, vegetarian alternative to the traditional, British meat-covered Scotch eggs.
In my recipe, I coat the eggs with a rich mushroom, dill and tarragon mixture, then crumb and shallow-fry them. The golden fried breadcrumb coating gives a crunch as you bite into it. Then there is the soft mushroom layer that is infused with herbs. Finally in the centre is a creamy egg yolk.
These eggs are very portable and are great eaten in the fresh air. This dish was photographed and then eaten at a picnic at Point Cartwright on the Sunshine Coast.
You should make vegetarian Scotch eggs because they are:
- Meat-free: appetising, crunchy-coated soft-boiled eggs.
- Flavoursome picnic food: a savoury snack that is portable and can be eaten hot or cold.
- Healthier: shallow-fried rather than deep-fried.
- Budget-friendly: inexpensive ingredients.
- Great for weekend cooking: vegetarian Scotch eggs would go well with a glass of chilled dry white wine at the weekend.
Vegetarian Scotch eggs’ main ingredients:
- Tarragon and dill
- Sourdough breadcrumbs
Tips for busy cooks
You can soft boil the four eggs in advance and keep them in the fridge until you need them.
Use store-bought dried breadcrumbs if you don’t have time to make your own.
- Dill salad cream: a creamy dressing with a dill and lemon flavour that complements the Scotch eggs’ richness.
- Picnic food: eat the eggs outdoors on a beach, by a forest or in a park.
- Work lunch: impress your colleagues by bringing these Scotch eggs to work to eat at lunchtime.
- Weekend dinner: serve with salad and roast potatoes.
- Sunday Brunch: eat with sliced avocado, fresh cherry tomatoes and toasted sourdough.
- Protein-packed snack: enjoy a vegetarian Scotch egg any time of the day as a mini-meal.
Make my vegetarian Scotch eggs today and enjoy eating them outdoors at a picnic or brighten up your workday by packing the eggs in your lunchbox to tuck into at midday.
Where will you eat your vegetarian Scotch eggs – at a picnic, at home or at work?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Vegetarian Scotch eggs
Vegetarian Scotch eggs - perfect picnic food to eat outdoors or as a tasty lunch at home. Crispy mushroom and herb-coated soft-boiled eggs.
- 5 large free-range eggs (1 to use in outer coating)
- 1 tsp extra virgin olive oil
- 400 g chestnut mushrooms sliced
- 1 garlic clove peeled & crushed
- 1 tsp dried tarragon
- 1 tsp dried dill
- Salt and pepper
- Olive oil spray for greasing
- 50 g plain white flour
- 150 g breadcrumbs*see Recipe Notes (50 g to use in inner coating)
- 60 ml rice bran oil for shallow frying
Put four of the eggs in a saucepan and cover with cold water. Bring the water up to boil and reduce heat to a simmer. Cook for 4 minutes. Remove eggs from hot water and plunge into iced water for 2 minutes. Peel eggs and put them on a plate in the fridge.
Inner coating: in a frying pan, fry mushrooms with olive oil and garlic for 2 minutes. Add tarragon, dill and fry for a further minute. Remove from heat and add 50 g of the breadcrumbs. Transfer mushroom mixture to a small blender and process until it forms a rough paste. Chill mushroom paste in fridge for 15 minutes.
Put four large pieces of clingfilm on a kitchen surface and spray sides that are facing up with olive oil spray. Divide the mushroom paste equally onto the pieces of clingfilm and spread the mixture out with a spatula in disc shapes about ½ cm thick.
Place a soft-boiled egg onto each piece of mushroom-covered clingfilm square. Using the clingfilm, carefully wrap the mushroom paste around the egg so that there are no gaps. Twist the clingfilm square to tighten the mix around the egg and chill coated eggs in fridge for at least 1 hour (but preferably overnight).
Once chilled, remove eggs from fridge; gently remove the clingfilm and place eggs on a plate ready to add the outer coating.
Outer coating: add remaining fresh egg to a small bowl and gently whisk with a fork; put plain flour in another bowl and breadcrumbs in a separate bowl. Heat the rice bran oil in a frying pan until a test breadcrumb sizzles in it. Coat each mushroom-coated egg with flour, then with the beaten egg and finally coat in the breadcrumbs. Fry each coated egg for 1 minute or until brown and crispy, turning regularly to evenly fry. Drain excess oil from eggs on kitchen paper.
To serve: eat cold at a picnic with dill salad cream
*breadcrumbs - use day-old sourdough bread, tear into chunks and blitz in a food processor until small breadcrumbs form.