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Curried Scotch Eggs

  • Pre-heat the oven to 200°C, 400°F, Gas Mark 6.

  • Bring a large pan of water to the boil and have a large bowl of iced water ready. Carefully lower 8 of the eggs into the water and boil for 4 minutes 30 seconds. Immediately remove from pan and plunge into the iced water for at least 2 minutes to stop the cooking process.

  • Carefully crack and peel each egg under running water, be careful not break the white to keep the yolk whole.

  • Combine the sausage meat with the water, Curry Powder and Chives, then separate into 8 equal patties. Flatten as thin as possible in your hand then wrap each one around an egg so that the egg is fully encased.

  • Pour the flour onto a plate and season with Salt and Pepper, roughly beat the remaining two eggs in a bowl and set the breadcrumbs onto a large flat plate. Roll each of the eggs first in the flour then the beaten egg, then the breadcrumbs.

  • Heat a deep fat fryer or large saucepan of oil to 180°C, fry the eggs 2 or 3 at a time for 2 minutes until golden brown, drain on kitchen towel, then place on a baking tray and bake in the oven for 12 minutes.

  • Remove, slice in half and serve immediately (the yolks will be runny).

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