Calum Franklin
Hi there! I'm Callum, the Executive Head Chef at Holborn Dining Room, renowned for taking old-school pastry classics and updating them with quality British ingredients.
http://www.holborndiningroom.com
A combination of two of the most loved dishes in Britain to create a delicious meat-free scotch egg.
50MINS
Total Time
$3.59
Cost Per Serving
Ingredients
Servings
4
us / metric
2
Shallots, peeled
2
Green Chili Peppers
as needed
Vegetable Oil
for deep frying, enough to submerge the egg
as needed
Ice
mixed with water to make an ice bath
Spice Mix
2 Tbsp
Vegetable Oil
canola or rapeseed
as needed
Dry Mustard
1 tsp
Ground Cumin
Nutrition Per Serving
Calories
476
Fat
14.1 g
Protein
17.9 g
Carbs
67.7 g
