Scotch Eggs

Scotch Eggs

Scotch eggs are British version of our Mughlai dish called, 'Nargisi Koftay' or 'Narcissus Meatballs'. 

Recipe:

Ingredients:

• 2 eggs soft boiled
• 1 cup or 7 ounces of fine chicken mince
• Salt to taste
• A pinch or two of nutmeg
• ½ tsp chili powder
• ¼ - ½ tsp cayenne
• ½ tsp freshly ground black pepper
• ¼ tsp ground cumin
• ½ tsp crushed red pepper
• ½ tsp garlic paste
• ½ tsp oregano & thyme
• 1 tbsp of finely chopped fresh parsley (and / or chives)
• 1 whisked egg
• ½ cup breadcrumbs (enough to coat two big meat balls)
• ½ cup all-purpose flour (enough to coat two eggs and two big meat balls)
• Oil for deep frying

Method:

• Preheat oven at 200’C.
• Half boil two eggs, peel and set aside (put eggs in boiling water for exact 6 minutes. Water should be deep enough to cover till half of the eggs).
• Add all the dry powdered / ground spices, parsley (& / or chives) in chicken mince and mix well.

• Whisk one egg and heat oil for deep frying on medium heat.
• Place a ball of chicken mince (1/2 cup or 3.5 ounces) on a cling film.

• Cover it and flatten it.

• Now remove the film from top.
• Place this egg on flattened chicken mince.

• Take one peeled half boiled egg and coat it in flour.

• Rolling the cling film over the eggs and using your wet hands cover the egg completely with chicken mince, making a uniform ball around the egg.
• Coat this mince ball, first in flour, then dip it thoroughly in whisked egg and lastly cover it completely with bread crumbs.

• Prepare the second mince ball just like this.
• You may keep them in fridge to get firm or fry straight away.
• For frying, dip these mince balls in hot oil for five minutes, rolling every once in a while for a uniform color.

• Now place the egg mince balls in a oven proof pan and bake for 15 minutes. I baked them with fries.

• Your Scotch Eggs are ready. Take them out of the oven and let them sit for five minutes, before cutting in half.
• Serve with fries or your favorite veges or mashed potatoes and your favorite sauce.

~ Enjoy! J