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In this section we feature recipes that have been featured in The Ginger Chef blog. The stories that inspired these recipes can be found at

Mushroom Scotch Clarence Court Egg

  • 400g chestnut mushrooms 50g butter
  • pinch thyme flowers
  • 2 shallots finely chopped
  • 1 clove garlic finely chopped 100ml dry sherry
  • chopped parsley
  • 4 clarence court eggs, soft boiled and peeled 1 beaten egg
  • 80g approx white breadcrumbs
  • plain flour for dusting

Blend the mushrooms in a food processor until very finely chopped. Sweat the shallots, thyme and garlic in a heavy bottomed pan with the butter. Add the Mushroom mix and cook for 2 minutes. Add the sherry and cook further until all the liquid has evaporated. remove from the heat and allow to cool, once cool add the chopped parsley and divide into 4. place a square of cling film on a clean surface, place 1quarter of the mushroom mixture in the middle of the cling film and flatten down. Place an egg in the middle of the flattened mushroom mixture and bring the corners of the cling film together. The mushroom mixture should encase the egg. Repeat 4 times then flour, egg and breadcrumb the mushroom covered eggs.

Deep fry the eggs at 180 degrees until golden brown, cut in half to serveĀ 


Added on - Mar 10, 2014