John’s Scotch Eggs

Although they sound Scottish, Scotch eggs are really a centuries old traditional English dish. The origins probably go back to the Indian or North African cuisine, which explains why there is so much variety in the way people spice up their Scotch Eggs. Easy to make, and well made a real treat!

5 large eggs (1 beaten)
400 g quality minced meat (300 g veal / 100 g lamb)
Pepper, salt, herbs and spices to your own taste (kofte baharatlar)
White flour
150 g good-quality white breadcrumbs
2 litres vegetable oil
3 tablespoons vegetable or corn oil

Put 4 eggs into a pan of cold water and bring to the boil. Boil for 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them. Put the mince into another bowl with the salt, pepper, herbs and spices. Give it all a good mix together, then divide into 4 balls.

Have 3 plates ready – one with a small handful of flour, one with a beaten egg and a third with the breadcrumbs. To make the Scotch eggs, start by flouring your hands. In the palm of one hand, flatten one of the meatballs into an oval shape. Roll a peeled egg in flour, then pop it in the middle of the meat oval. Gently shape the meat thinly around the egg.

Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.

Heat the oil in a deep pan or deep fat fryer to about 150ºC. Carefully lower the eggs into the pan and fry for about 4 minutes, turning them every so often, until golden. Remove and drain on kitchen paper.