The dish was chosen for the menu because it reflects traditional British pub culture while still allowing the kitchen to offer its own interpretation.
“I chose to include a Scotch egg on the menu at The Trafalgar because it represents a classic element of British pub culture while allowing room for a modern interpretation,” Tebaldi said.
“The Scotch egg is a recognisable and comforting dish that guests often associate with traditional British pubs, making it a strong fit for the identity of the venue.”
The Scotch egg is one of the most popular dishes across The Trafalgar’s menus and is available as both a bar snack and part of the main food offer.
“It is perfect for a quick snack or as part of a larger meal, during the day or evening,” Tebaldi added.
The recipe costs approximately £8.80 per batch of four, £2.20 per Scotch egg. It is sold for £7.
Scotch egg
Makes four portions
Ingredients:
- 300g Cumberland sausage meat
- 6 medium eggs
- 100g flour
- 300g to 500g breadcrumbs
- 50ml milk
- Oil, for deep frying
Method:
Bring a pan of water to the boil.
Divide the sausage meat into four 75g balls.
Carefully add four of the eggs to the boiling water and cook for six and a half minutes to create a soft, jammy yolk.
Once cooked, immediately transfer the eggs to iced water and leave to cool.
Peel the eggs and pat dry.
Place the sausage meat between sheets of lightly oiled baking paper and flatten into discs around 1cm thick.
Gently wrap the sausage meat around each egg, ensuring the egg is completely covered and there are no gaps.
Whisk the remaining two eggs with the milk to make a light egg wash.
Coat each egg first in flour, then in the egg wash and finally in breadcrumbs.
Heat a deep pan of oil to 190°C.
Carefully lower the Scotch eggs into the oil and cook until the sausage meat is cooked through and the breadcrumbs are crisp and golden.
To serve
Serve immediately alongside a crisp pint of Timothy Taylor’s Landlord.
- To take part in The MA’s Dish Deconstructed series, please contact phoebe.fraser@wrbm.com.
