They may look like a handful but these crisp-cased, runny-centred treats are easy enough to make when you know how. This month the classic scotch-up egg has a veggie make-over with our monthly recipe from Maple & King’s Adria Wu. The Le Cordon Bleu trained chef has put her healthy twist on the yummiest of snacks. Here is her step by step guide.
It depends on how you like your eggs as to how long to cook them for initially. 4 minutes for soft boiled and 6 minutes for hard boiled. Then make your vegan “meat” by cooking quinoa, herbs and spices, with flour to hold it all together. Finally bake them in the oven to crisp the cooked quinoa. It’s vegetarian friendly and still packed with protein!
6 room temperature eggs
150g quinoa (white, red, and/or black)
2 tbsp olive oil
1 white onion, diced finely
3 garlic cloves, minced with a pinch of salt
1/8 tsp nutmeg
2 tsp ground cumin
3 tsp ground coriander
2 tsp smoked paprika
1 tsp flaked sea salt
2 tbsp Dijon mustard
1/2 lemon, juice and zest
50g buckwheat flour (plus a bit more for dusting eggs)
10g dill, chopped (reserve some for garnish)
Sea salt to taste
Black pepper to taste
For the dipping sauce
1/2-1 tsp sriracha
250 ml yoghurt (coconut for vegan, dairy-free)
- Boil water in medium pot (enough water to completely cover eggs).
- Gently spoon eggs into boiling water and boil for 5 mins then directly into ice bath.
- Carefully peel eggs when cool and set aside in fridge.
- Preheat oven to 220°C. Line a baking tray with baking parchment.
- Cook quinoa (can be done ahead of time and refrigerated for up to 5 days). Bring quinoa, water and salt to a boil then reduce and simmer for 12-15 minutes covered until all water is absorbed and spirals are revealed. Turn off heat and keep covered for 10 mins before fluffing with a fork.
- On medium heat, add olive oil and sauté onions for 5 mins. Then add garlic, spices and salt, cooking for another 2 mins. Add mustard and lemon to deglaze.
- Off the heat, mix in herbs and mix thoroughly with quinoa. Add buckwheat flour and mix evenly until a sticky dough is formed.
- Divide the quinoa into 6 portions (about 90g each). On cling film, flatten a portion of quinoa into a rectangle about 0.5 cm thick. Dust egg in buckwheat and place in the centre quinoa. Wrap the egg with the quinoa by bringing all the edges of the cling film together, rolling and sealing a crust around the egg. Patch with quinoa as needed.
- Bake for 6 mins on a parchment lined tray.
- Carefully cut eggs in half using a bread knife to serve. Garnish with dill.
To taste more of Adria’s delicious but always healthy food, head to Maple and King’s at Three Pancras Square. Find the store on the corner facing Pancras Square.
This article first appeared in the winter 2017 edition of King’s Cross Quarterly magazine. Read more about the people and stories that make King’s Cross, or find out where you can pick up the latest copy of King’s Cross Quarterly below.