I used to have a love-hate relationship with scotch eggs. I loved the idea of them but found them too try, too bland, the egg too cooked, and the shell not crispy enough. So why not make my own version, I thought!
Out of curiosity, before I began experimenting with the spices and seasoning for this, I did a quick search on the history of scotch eggs. There are a few stories out there: that it was a creation of the luxury food store Fortnum & Mason as a bite-sized nibble of choice of the wealthy, or perhaps it was the north’s answer to the Cornish pasty.
this is a test recipe
Ingredients
- 1 tsp salt
- 1 tsp butter
- 1 oil
- 2 bread
- 1 tsp vinegar
My personal favourite, and one that fits perfectly with my desire to tweak the recipe myself, is that it is, in fact, an export from the time of the British Raj: a variant on the north Indian dish nargisi kofta, which is essentially spiced meatballs with a boiled egg inside, served in a rich sauce, and somewhere along the way it lost its spices and Indian influences.
Enough with the history lesson, I hear you saying. Show me the foooooood!!! Ok, ok, here it is!
Hope you like it!
Andrea x
I used to have a love-hate relationship with scotch eggs. I loved the idea of them but found them too try, too bland, the egg too cooked, and the shell not crispy enough. So why not make my own version, I thought!
Out of curiosity, before I began experimenting with the spices and seasoning for this, I did a quick search on the history of scotch eggs. There are a few stories out there: that it was a creation of the luxury food store Fortnum & Mason as a bite-sized nibble of choice of the wealthy, or perhaps it was the north’s answer to the Cornish pasty.
My personal favourite, and one that fits perfectly with my desire to tweak the recipe myself, is that it is, in fact, an export from the time of the British Raj: a variant on the north Indian dish nargisi kofta, which is essentially spiced meatballs with a boiled egg inside, served in a rich sauce, and somewhere along the way it lost its spices and Indian influences.
Enough with the history lesson, I hear you saying. Show me the foooooood!!! Ok, ok, here it is!
Hope you like it!
Andrea x
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Ingredients:
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Method:
Preheat your oven to 180C. Generously oil a baking tray and set aside.
Bring a pan of water to boil. Gently place the medium eggs into the water, boiling for 5 minutes. Whilst the eggs are cooking, prepare a bowl with cold water and ice to place the eggs in once done. Plunge the eggs into the icy water after the 5 minutes are up. Peel once cooled.
Meanwhile, in a large bowl, mix the mince, salt, garlic, ginger, cumin, chilli, tamarind and a little of the coriander. I prefer to use my hands, squishing it to make sure it’s thoroughly mixed.
Prepare your production line: place the beaten egg in a bowl and the flour in another. Finally, put the breadcrumbs, remaining coriander and mustard powder in a third, adding seasoning to taste.
Put a piece of clingfilm on your work surface, then roll about 1.5-2 tablespoons of the meat mixture in your hands. Press down onto the clingfilm, into roughly a circle shape about 1cm thick. Roll a boiled egg in the seasoned flour, dusting off any excess, before placing in the middle of the mince circle. Using the clingfilm to help you, lift the meat mixture around the egg, squeezing it gently to seal any gaps and completely enclose the egg. Do the same with the remaining eggs.
Dip each scotch egg into the beaten egg mixture, then the breadcrumb mix, then back into the beaten egg and return for a second coating of breadcrumbs. Place carefully on the prepared baking sheet. Repeat with the rest of the scotch eggs.
Spray all the scotch eggs generously with some oil and bake in your oven for 15-20 minutes, until done.