Perfect Scotch Eggs Recipe By Chef RBS
I love Scotch Eggs, I have also made and introduced in few restaurants (Cross Key Chelsea, London) and I don't why I didn't share this simple easy and yummy recipe in my blog till now.
Finally I made it and sharing it. This is a European & Indian style recipe but kept healthy point as well as easy availability of ingredients in market, I added onions, coriander leaves, garlic and few spices into the meat and wrapped it around the egg and deep fried till nice golden brown & runny egg yolk inside. It was delicious and healthy too.
Cooking the egg properly is the main key in the whole recipe, I like them to be cooked in a way so the yolks are still soft and squidgy, I don't like thick full-cooked powdery yolks. So I will never recommend you to cook the eggs for more than 5 mins.
- 200 g Chicken minced
- 4 Eggs (4 nos.)
- 1/2 tbsp Garlic (Chopped finely.)
- 4 tbsp Onion (finely chopped.)
- 1 tbsp Oil (Can use olive oil)
- 3 tbsp Coriander (fresh finely chopped)
- 1/4 tbsp Crushed pepper (Can adjust as per taste)
- 1 tbsp Lemon juice
- 2 pinch Salt (Adjust as per taste)
- 200 ml Oil to Fry (Depend on fry use)
- 80 g Breadcrumbs
- Chicken marination:-
Take chicken minced meat add finely chopped onion, coriander leaves, crushed pepper, salt, Lemon juice, chopped garlic, and oil and marinate for 10 minutes
- Eggs Boiling & shelling:
Take eggs in a bowl, cover it with ice cold water. Simmer water separately once water reached above 70 C or start to boil add eggs from cold water to boiling water, keep egg in boiling water for between 6-7 minutes. Drain and run cold water over it. Peel off the shell and set aside.
- Final chicken mix:
Take marinated chicken mince meat and add 2 tbsp of breadcrumb and mix to give thickness & absorb excess water contain from mix.
- Eggs coating with chicken mix :-
Spread baking parchament pepper thick one or can use plastic wrap on the table, take small portion of the meat mix and flatten it evenly to all corners. Place a egg over it, wrap the chicken mince over the eggs with a help of baking parchment pepper or plastic wrap. Seal it well round them evenly over egg with palm.
- Resting eggs:-
Now you can rest coated egg into refrigerator for 10 minutes to set mix on egg properly.
- flour Dusting:-
Add coated eggs into flour, make dusted coating & remove excess of flour.
- Egg coating:-
Break one egg Wisk it, to mix egg yolk & egg white, deep flour dusted egg & coat with raw egg mix.
- Final breadcrumb coating:-
Immediately add into breadcrumb till it coat completely gentle press with palm to make sure breadcrumb firmly stick on egg.
Rest into refrigerator for 5 mins before frying.
- Frying:-
Deep fry it in oil till light golden brown colour. approx. 4-5 in oil.
- Oil Drain:-
Remove on pepper napkin to drain extra oil from it.
cut gently with sharp knife from middle and arrange into serving plate.
- Serve:-
Cut gently with sharp knife from middle and arrange into serving plate. Serve with choice of sauces.
Servings 2
- Amount Per Serving
- Calories 330kcal
- % Daily Value *
- Total Fat 21g33%
- Saturated Fat 5g25%
- Cholesterol 285mg95%
- Sodium 420mg18%
- Potassium 280mg8%
- Total Carbohydrate 14g5%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 23g46%
- Vitamin A 4 IU
- Vitamin C 6 mg
- Calcium 4 mg
- Iron 9.99 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Whole recipe is based on cooking timing of boiled eggs & frying time, so make sure use exact time to get perfect consistency.
My name is Rahul Sonawane, and I'm a passionate & food stylist chef who loves creating delicious and healthy meals that everyone can enjoy.
On this Blogs, you'll find a variety of cooking recipes, from easy weeknight dinners to more complex dishes that are perfect for special occasions. I'll be sharing my favourite recipes, cooking tips, and techniques that I've learned throughout my culinary journey.
