Scotch Eggs

Ingredients list for Scotch Eggs

• 2 Eggs
• 200 grams Mutton mince (keema)
• 1 Spring onion chopped
• 1 tablespoon Garlic chopped
• to taste Salt
• a pinch Black pepper powder
• a pinch Cayenne pepper
• 1 Egg for crumbing
• 3 tablespoons Bread crumbs
• 3 tablespoons Refined flour (maida)
• for deep-frying Oil

Method

1. Soft boil the eggs for four minutes in water.
2. Put mutton mince in a mixing bowl, add spring onion, garlic, salt, pepper powder and cayenne pepper and mix well.
3. Refresh the boiled eggs in iced water. Drain and carefully peel the eggs.
4. Place a piece of cling wrap on the work top, take a portion of the mutton mixture and spread on it evenly. Place an egg in the centre and coat the mince evenly around the egg. Shape into a ball making sure the egg stays in the centre. Repeat the same for the second egg.
5. For the coating, break an egg into a bowl, add salt and whisk. Spread breadcrumbs on a plate.
6. Heat sufficient oil in a wok.
7. Dust some flour on the balls, then dip them in egg and then in breadcrumbs. Shake off the excess crumbs. Slide them into hot oil and deep-fry in moderately hot oil till they are golden or till mutton is cooked. Drain on absorbent paper.
8. Cut into half, place on a serving plate and serve hot.

Nutrition Info