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May 062011

Serves 6 [This allows for one whole egg per person]
Preparation time  20 minutes plus allow time to hard boil the eggs.

These may be made some hours in advance and refrigerated until needed, however some spices, e.g paprika, may leak colour into the egg whites which doesn’t look very nice.  If you think this may happen, refrigerate the egg whites and the egg whites separately and fill the egg whites with the yolk mixture just before serving.


Choose ONE of the following for the egg filling for 6 eggs:

  • 2 tablespoons lobster
  • 2 tablespoons crab
  • 2 tablespoons shrimp meat
  • 2 rashers bacon cooked and crumbled

Choose ONE of the following to garnish:

  • Freshly ground black pepper
  • Caviar
  • Paprika

Slice the hard boiled eggs lengthways.
Remove and reserve the cooked yolks, being careful not to damage the whites.
Place the yolks in a shallow bowl, and mash with a fork.
Add all the ingredients, except the egg whites and garnish, to the egg yolk mixture, and mash together with a fork. A blender may be used to give a smoother consistency.
Arrange the egg white halves on a plate. To stop them sliding around, place them on a bed of salad greens.
Pipe the egg yolk mixture into the egg white halves with a pastry bag and fancy tip, or just a bag made from some kitchen parchment, or spoon it into a plastic sandwich bag and snip off one of the corners.
Garnish and serve.

NOTE: scrambled eggs use milk or water, pancakes need milk , and pikelets must have milk. However, to make an omelette, the egg mixture should contain only eggs. In making an omelette, more beating means more air, which makes the omelette more fluffy. A soufflé-type omelette involves beating the whites separately and folding in the [Read more]

Allow two eggs per person Preparation time 5 minutes Cooking time  10 – 15 minutes Preheat oven to very low heat 250 F, 120 C for the luxury method only INGREDIENTS Per person: 1 teaspoon olive oil Two eggs 2 tablespoons water Salt and pepper to taste Quick cooking method Crack the eggs into a [Read more]

Bring the eggs to room temperature before cooking. Select a large saucepan with a strainer insert in the bottom so the eggs cannot touch the bottom of the saucepan whilst cooking. Place the eggs in the pot and add cold water until the eggs are covered by an inch of water. [This is just to [Read more]

Fill a frying pan with boiling water, deep enough to cover an egg. Set the heat to high and bring to a brisk boil. Break as many eggs as you need into the water. The water will go off the boil, but keep an eye on it until it comes back to the boil. Once it [Read more]

Ensure eggs are at room temperature. Eggs taken straight from the refrigerator will crack when placed in hot water. Accurate timing is the essence of a successful soft boiled egg, so do use a timer – seconds can make a difference! Overcooking will make the yolks black and the egg generally rubbery. Very fresh eggs [Read more]

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Click here for original Scotch Egg recipe TURKEY & CUMIN  SCOTCH EGG This variation of the above Scotch Quail’s Egg recipe requires 1 tablespoon ground cumin [for 6 eggs]. Make the recipe as above for plain Scotch Quail’s Eggs, adding 1 tablespoon of ground cumin to 300grams of turkey mince.  Mix this in well before [Read more]

Makes 6 small scotch eggs Preparation time 30 minutes Cooking time 10 – 20 minutes Preheat oven to 375°F,190°C, gas 5 These are great for a snack, for an appetiser, to have with drinks, and to take with you for lunch at the office or for a picnic. They may be made a day or two in advance and [Read more]