Back in 1700s this used to be served as a delicacy for the affluent. The deep fried snack is called a Scotch Egg because the process of mincing the meat to go around the egg is known as scotching.
A competing origin story also states that Scotch eggs are heavily inspired by a Mughlai dish called Nargisi Kofta.
Another contrary tale suggests that the recipe for the traditional Scotch egg is deeply rooted in the coastal town of Whitby in Yorkshire.
Whatever you may like to call it, it has made a GRAND ENTRY as the first non-veg dish on deliciouslyURS.
Ingredients :
- 1/2 kg chicken mince
- 1 finely chopped onion
- 2 green chillies
- 1 tsp garlic minced
- 1 tsp English mustard
- 1 tsp ground black pepper
- 1 tsp mixed, dried herbs
- Salt to taste
- 4 boiled & shelled eggs
- Flour for coating
- 1 beaten egg
- 150 gm dried breadcrumbs
- Oil for deep frying
Method:
- Mix chicken mince, onion, garlic, chillies, herbs and seasoning together.
- Press mixture firmly around eggs.
- Roll in flour; dip in egg and coat with breadcrumbs.
- Chill for 1 hour.
- Deep fry for about 10 minutes until crisp.
- Drain and serve with salad.
