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Quick Tips

If you do not find kheema use chicken/lamb/mutton sausages, and grind them in along with the spices. You could also buy boneless skinless chicken thighs and mince them with the spices. (Avoid chicken breasts, they cook very fast, and your coating might turn too dry).

​Watch this video on how to peel a soft boiled egg. The poor lady unfortunately pierces the egg white in the end, I hope we can avoid that! (Hey no one's recording!) :-)

Another good site with pictures on peeling a soft boiled egg

​This recipe is close to the indian version of the Hyderabadi Nargisi Kofta. However, I twisted Heston's recipe to give it a more desi taste. Feel free to follow a Nargisi Kofta recipe, if you find a good one on Google. The basic difference is that the meat is cooked before wrapping it around the egg unlike our scotch eggs recipe
5 Eggs
250 - 300 gms Chicken Kheema (mince)
1 cup Breadcrumbs
1/2 cup Plain Flour (Maida)
1/2 cup Milk
2 Tbsps Corn flour
2 Tbsps Ginger garlic paste
1 Tbsps Red chilly powder
1 Tsp Coriander powder
1 Tsp Garam masala
1 Tbsp Freshly ground black pepper
Salt to taste
​Oil, for deep frying
Making the perfect soft boiled egg
Put 4 of the eggs into a pan in which they fit in a single layer. Add cold water to cover the eggs by 3 cm. Cover with a lid then place the pan over a high heat. 

​As soon as the water comes to a simmer, remove the pan from the heat and allow to stand for 3 minutes. In the meantime, fill a bowl with ice and cold water and after the 3 minutes, transfer the eggs to the iced water. Leave to cool for 15–20 minutes. (use the timer in your smart phone for the 3 minutes. Its critical, if you like your egg yolks runny!)

Place the kheema/mince in a food processor with the chilly powder, coriander powder, garam masala, ginger garlic paste, cornflour. Season with salt and freshly ground black pepper and blitz it together (add a splash of cold water only if required, Ideally the salt breaks down the meat muscle and tenderises it to make a really sticky mass). Divide into four equal parts.

​Once the eggs are cool enough to handle, carefully peel the eggs (use a spoon, this take some practice and a lot of patience!). Do not break the egg white!

Place each portion of the kheema between two sheets of cling film (or two thin plastic sheets) into a circle; using a rolling pin, flatten it into a thin circle. Then remove the top layer of cling film. Place an egg in the centre of each meat circle. Wrap the meat around the egg, by bringing all of the edges together and twist the top of the cling film. Press the edges to seal but don’t press too hard. Place all the eggs in the fridge for 20 minutes. Preheat the oven to 190 deg. C.

​In the meantime, put some plain flour into a small bowl and season it with salt and freshly ground black pepper. Beat the remaining egg in another small bowl and mix in the milk. Put the breadcrumbs into a third bowl. Roll each coated egg in the flour, gently tapping off any excess, then dip it in the beaten egg. Finally, roll it in the breadcrumbs, making sure that all sides are coated. Again place the eggs in the fridge for 15 - 20 minutes or until its time you want to fry them.

Heat oil in a frying pan over a high heat. Fry the Scotch eggs two at a time for 2 minutes until golden brown. Remove from the oil with a slotted spoon and place on a cooling rack over a baking tray.When all the eggs have been fried, place the tray in the oven for an additional 10 minutes.

​Sprinkle chat masala and serve with mint chutney and tomato ketchup.



Scotch Eggs


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