Curried Scotch Eggs
Curried Scotch Eggs
Steve Lister
I've been meaning to make some scotch eggs for years and years but have never got around to it. I like them the way they are made, but wanted something more than the standard scotch eggs. Almost straight away I thought of "curried scotch eggs". I thought about it for a day or so. Having made minced lamb curries with whole boiled eggs in it in the past, it was soon obvious to me as to where I was going with the idea. I have just made them today and for me they are a superb, as I love scotch eggs and these are a new taste level up. However writing up the recipe with all its different components has been difficult. Any comments from readers will be welcome. They can be served as a snack or as main course with a salad of choice.
Makes 10.
Ingredients
10 eggs (fresh ones work best)
Meat mix
600 gm. minced meat of choice lamb or beef
200 gm. bread crumbs (4 thick cut slices fresh bread in blender)
3 tbsp. mild curry powder (shop bought)
2 tbsp. onion granules (not onion salt !)
1 tbsp. garlic puree
2-3 tsp. salt
2 tsp. ground black pepper
25g fresh coriander leaf
For the coating
200 gm. bread slices, made into crumbs
2-3 eggs beaten
20 gm. flour for dusting
Oil for deep frying
Instructions
Place 200 gm. bread (for the coating first) in a food processor and make crumbs*. Keep aside.
Then place the second 200 gm. bread, the mince lamb, spices, garlic and coriander leaves in the food processor and pulse/process until well mixed, uniform and smooth.
Boil the eggs using whatever method you prefer, but only cook them for 2/3rds of the normal time you would normally. The centres should remain soft boiled for best taste.
Place eggs in a colander or a bowl and run plenty of cold water over them. This will stop them cooking further.
Shell the eggs (peel the eggs) carefully, as they will be a bit soft and easily breakable.
*If you do not have a food processor, you can crumb your bread on a hand grater.
Making meat balls
Spread a length of cling film/foil down on the counter top/work surface.
Place a ball of the meat mixture, the size of an egg, on it. Fold the cling film over it and press out until only 3-5 mm. thick. Open up the cling film. Place a boiled egg in the middle of the meat mix and then fold up all the edges in to form into a good ball around the egg. Prepare all the eggs like this.
Get yourself 3 bowls, one with the flour in, one with the beaten egg and one with the bread crumbs. It is going to get a little messy doing this, so get yourself some kitchen roll or a clean, moist towel, to wipe fingers clean between eggs.
Roll the prepared eggs in flour one at a time, then dip in the beaten egg, then roll well in the breadcrumbs. Keep aside on a plate.
When they are all done you can begin frying.
Heat the oil in a wok or fryer to medium hot. The eggs should fry gently, not too fast.
Don't overload the frying pan/fryer as they are big. If they bang against each other too much, they can break. Fry until golden brown.
Drain on kitchen paper. Serve warm if you like, or allow to fully cool down. Then place in an airtight container and keep in the fridge to eat cold the day after.