**Interview with Felicity Cloake on Her Vegetarian Scotch Egg Recipe**
**Interviewer:** Felicity, scotch eggs are beloved by many, but they often contain meat. What led you to create a vegetarian version?
**Felicity Cloake:** I’ve always loved scotch eggs! They’re similar to pasties, samosas, and burritos—perfect for on-the-go eating, completely portable, and ideally finished off with a bit of mustard. Traditionally, they’re made with pork sausage, but I realized this format is quite versatile. My goal was to replicate that original flavor without any meat.
**Interviewer:** That sounds wonderful! Can you share the steps you take to make these vegetarian scotch eggs?
**Felicity Cloake:** Absolutely! It begins with boiling the eggs, which you can prep a couple of days in advance and keep in the fridge until you’re ready to use them. You can cook them based on your preference—about four minutes for a soft yolk, five for a slightly firmer one, or seven minutes for hard-boiled, which is often more convenient for eating on the run.
**Interviewer:** How do you make sure the flavors are just right?
**Felicity Cloake:** I like to stick with classic herbs like sage and thyme, adding spices such as mace and mustard powder. Feel free to experiment and add your own twist, but I highly recommend using a good vegetarian haggis for amazing texture and flavor. It’s widely available in grocery stores and online.
**Interviewer:** What about the coating? What makes it special?
**Felicity Cloake:** For the coating, you start by crumbling the haggis and mixing it with herbs, spices, and oatmeal. I like to use coarse oatmeal for that chewy bite, but rolled oats work well too. Once you’ve prepared that mix, you’ll shell the cooled eggs and wrap them in the haggis mixture. Allowing them to chill in the fridge helps firm everything up before frying.
**Interviewer:** Once they’re all set, how do you cook them?
**Felicity Cloake:** When it’s time to cook, dredge the coated eggs in flour, dip them in a wash of beaten egg and milk, and finish with breadcrumbs. For an extra crunch, I recommend repeating the last two steps. Then, you’ll deep-fry them in hot oil until they’re crisp and golden—about five minutes should do the trick. Just drain them on paper towels, sprinkle with salt, and they’re ready to be enjoyed, either hot or cold!
**Interviewer:** This sounds absolutely delicious! Any final advice for those wanting to try this recipe at home?
**Felicity Cloake:** Cooking is a fantastic adventure! With this recipe, you can enjoy a vegetarian spin on a classic dish. There are so many variations, so don’t hesitate to get creative with your fillings and flavors. Have fun cooking!
