How to make Scotch Eggs -

Soft boiled eggs covered with spiced mutton mince, dipped in egg, rolled in breadcrumbs and deep-fried

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Eggs (अंडे), Mutton mince (keema) (मटन का कीमा)

Cuisine : British

Course : Snacks and Starters


Scotch Eggs

Scotch Eggs Recipe Card

Print

Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.

Prep Time : 0-5 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Scotch Eggs Recipe

  • Eggs 2

  • Mutton mince (keema) 200 grams

  • Spring onion chopped 1

  • Garlic chopped 1 tablespoon

  • Salt to taste

  • Black pepper powder a pinch

  • Cayenne pepper a pinch

  • Egg for crumbing 1

  • Bread crumbs 3 tablespoons

  • Refined flour (maida) 3 tablespoons

  • Oil for deep-frying

Method

Step 1

Soft boil the eggs for four minutes in water.

Step 2

Put mutton mince in a mixing bowl, add spring onion, garlic, salt, pepper powder and cayenne pepper and mix well.

Step 3

Refresh the boiled eggs in iced water. Drain and carefully peel the eggs.

Step 4

Place a piece of cling wrap on the work top, take a portion of the mutton mixture and spread on it evenly. Place an egg in the centre and coat the mince evenly around the egg. Shape into a ball making sure the egg stays in the centre. Repeat the same for the second egg.

Step 5

For the coating, break an egg into a bowl, add salt and whisk. Spread breadcrumbs on a plate.

Step 6

Heat sufficient oil in a wok.

Step 7

Dust some flour on the balls, then dip them in egg and then in breadcrumbs. Shake off the excess crumbs. Slide them into hot oil and deep-fry in moderately hot oil till they are golden or till mutton is cooked. Drain on absorbent paper.

Step 8

Cut into half, place on a serving plate and serve hot.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.