Curried Scotch Eggs
Ah, Scotch eggs. What British summer would be complete without this perennial picnic favourite? One of our favourite party recipes, this lightly spiced version deviates from the traditional method slightly, with the addition of curry powder for extra oomph. The secret to this simple Scotch egg recipe is, of course, perfectly boiled eggs. That means no guess work – carefully pop your eggs into a pan of bubbling water for 4 minutes 30 seconds exactly before plunging into icy water for 2 minutes to stop the cooking process. For the filling, sausage meat is given the all-star treatment with curry powder and chives, which contrasts beautifully with the peppery golden crumb. Pop these circular goodies in the oven to bake and let the good times roll!
- 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
- 2 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.
- 3 Carefully crack and peel each egg under running water, be careful not break the white to keep the yolk whole.
- 4 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.
- 5 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.
- 6 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.
- 7 Remove, slice in half and serve immediately (the yolks will be runny).