I think it was 2016 that I first come across the concept of the Creme Egg “Scotch Egg”. As a vegetarian, I often find myself adapting traditionally meat-based dishes into something using different ingredients, but I loved the idea of taking something savoury and making it sweet too.
I found lots of recipes online, but I wanted to do things slightly differently as I wanted to achieve a crumb coating, rather than a chocolate based coating. The steps below are less of a recipe, more construction suggestions.
Creme Egg Scotch Eggs
- I used 2 packets of mini Creme Eggs. A lot of the recipes I looked at online used full size Creme Eggs, but for me the smaller size was perfect.
- For the covering, I went for a cake pop style mixture, I crumbled 200g chocolate cake and mixed in 150g of chocolate icing. This creates a mixture that is easy to mould around the eggs. After coating the eggs I put them in the fridge for a couple of hours to let the mixture firm up.
- For the outside coating I went for a biscuit base. I crumbled 75g of shortbread biscuits, getting the crumbs as fine as I could. I melted 75g milk chocolate. I dipped each covered egg in the chocolate and rolled this in the biscuit crumb to fully coat. I would recommend using one hand to get the egg coated in chocolate and the other hand for the biscuit mixture. Let the chocolate set before serving the eggs.