Scotch Eggs | How to make Scotch Eggs

By Shaheen Ali  |  13th Jun 2016  |  
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  • Scotch Eggs, How to make Scotch Eggs
Scotch Eggsby Shaheen Ali
  • Prep Time

    10

    mins
  • Cook Time

    40

    mins
  • Serves

    4

    People

187

0

About Scotch Eggs Recipe

Scotch eggs are a common picnic food. In the United Kingdom, packaged Scotch eggs are available in supermarkets. A Scotch Egg consist of a shelled hard boiled egg wrapped in a sausage meat mixture. coated in breadcrumbs and deep fried. Scotch eggs are commonly eaten cold, particularly with pickles or salads.

Scotch Eggs

Ingredients to make Scotch Eggs

  • eggs 3 (hard boiled peeled and cooled)
  • chicken/mutton minced 250 grams
  • onion – medium (chopped finely) 1
  • Fresh coriander 1 ½ tbsp
  • garlic - minced 1 clove
  • red chilli powder ½ tsp
  • salt – as needed
  • all purpose flour (maida) 3 tbsp
  • egg Yolk 1
  • Bread crumbs 1/2 cup

How to make Scotch Eggs

  1. To make scotch eggs, take a bowl and mix chicken mince with chopped onion, chopped coriander, red chilli powder, garlic mince, salt as needed and 1/4 tbsp all purpose flour (maida). Mix everything nicely and keep aside.
  2. Now take off the shell of one hard boiled egg and roll it in all purpose flour (maida). Pat off any excess.
  3. Take the mince mixture generously and press it between your palms to make a flat shape and put the boiled egg in the center . Cover the egg with the mince mixture from all sides and make sure that there are gaps left.
  4. In a separate bowl whisk the egg yolk with a fork till it becomes light and fluffy.
  5. Spread the bread crumbs on a plate.
  6. Now take the mince coated egg and dip it into the egg yolk and then roll over the bread crumbs so that it gets coated from all sides.
  7. Repeat the same process for rest of the eggs and refrigerate them all for 1 hr.
  8. After 1 hr heat oil in a wok/ thick bottomed vessel and deep fry the scotch eggs.
  9. Fry them carefully in medium flame till they are brown and crispy.
  10. Take them out on a blotting/ tissue paper towel to soak excess oil. With a sharp knife cut the Scotch egg vertically into two halves.

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