SCOTCH EGGS

SCOTCH EGGS

 A Scotch Egg consists of a shelled hard-boiled Hen's Egg invariably wrapped in minced meat, coated in breadcrumbs and deep fried. Scotch eggs are commonly eaten cold, typically with a salad and sauce. Scotch Eggs are closely related to the Nawabi dish Nargisi Kofta where shelled boiled eggs are coated with spiced mutton / lamb mince and crumb fried.

Serves 6  Preparation Time 45 minutes

Ingredients

 500 gram minced meat either beef, mutton , pork or lamb mince

2 teaspoons Worcestershire sauce

6 hard-boiled eggs, peeled

1 tablespoon plain flour

Salt to taste

1 teaspoon freshly ground black pepper

1 egg, beaten

100 grams  dried breadcrumbs

Sufficient oil for deep frying

In a medium bowl, mix together the mince and Worcestershire sauce. Then mix in the flour, salt and pepper.  Divide the mixture into six equal parts. Mold each part around each of the hard-boiled eggs, rolling between your hands to shape.

Place the beaten egg and breadcrumbs into separate dishes. Dip the  meat covered eggs  into the beaten egg, then roll in the breadcrumbs until coated. Deep fry the coated eggs until golden brown.

Serve with mustard sauce and a green salad or mash potatoes.