SCOTCH EGGS

 

SCOTCH EGGS (WITH MINCE COATING) 

Scotch Eggs are shelled hardboiled egg invariably wrapped in minced meat, or sausage meat, coated in breadcrumbs and then deep fried. However, one could also use a mashed potato coating instead of meat mince if desired. Scotch eggs are commonly eaten cold, typically with a salad and sauce. For a healthier version, the Scotch Eggs could be baked instead of frying them. Scotch Eggs though British in nature, is very similar to the Nargisi Kabab in India. Scotch Eggs are common picnic and party food. 

Ingredients

½ kg fine mince (pork, beef, mutton or lamb mince) 

2 teaspoons Worcestershire sauce 

8 hard-boiled eggs, shelled

1 tablespoon plain flour

Salt to taste

1 teaspoon black pepper powder 

1 egg, beaten

100 grams dried breadcrumbs

1 litre oil for deep frying

Mix together the mince, Worcestershire sauce flour, salt and pepper in a bowl. 

Divide the mixture into 8 equal parts. Mold each part around one of the hard-boiled eggs, rolling between your hands to shape. 

Dip the covered eggs into the beaten egg, then roll them in the breadcrumbs until coated. 

Deep fry the coated eggs in hot oil until golden brown. 

Serve with mustard sauce and green salad

Alternately you could just cover the hardboiled egg with seasoned mashed potato and then coat with beaten egg, roll in bread crumbs and deep fry