Name: Scotch Egg recipe by Moumita Malla at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 Eggs; 8 sausages( ,chicken or mutton anything); ½ a bunch of fresh parsley (chopped); 1/2 tsp nutmeg powder; 1 tablespoon English mustard; 1 cup plain flour , for dusting; 2 cups breadcrumbs; Eggs-2(well beaten with little salt); Salt to taste; Black pepper powder-1/4 teaspoon; vegetable oil-2 cups

ABOUT Scotch Egg RECIPE

A scotch egg is an hard boiled egg coated in sasugemeat and bread crumbs then deep fried or baked. The famous London department store Fortnum & Mason claims to have invented Scotch eggs in 1978, but it is to be said that this dish is inspired by the Mughlai dish Nargisi Kofta. It is mainly used as a common picnic or traveling food in United Kingdom and many parts of Europe.

Ingredients Serving: 4

4 Eggs
8 sausages( ,chicken or mutton anything)
½ a bunch of fresh parsley (chopped)
1/2 tsp nutmeg powder
1 tablespoon English mustard
1 cup plain flour , for dusting
2 cups breadcrumbs
Eggs-2(well beaten with little salt)
Salt to taste
Black pepper powder-1/4 teaspoon
vegetable oil-2 cups

Instructions

Place four eggs into a saucepan, fill with water and bring to boil. Turn down the heat and simmer for five to seven minutes, then put straight into a large bowl of iced water for at least 10 minutes.Carefully peel the eggs.
Put the sausagemeat, pepper, mustard,parsley,nutmeg powder,little salt (sasuges already have salt,so add little salt ) in a bowl, mix to combine, then divide into 4 equal balls.
Then shape each sasuges ball into a thin round, flat patty .Rub your palms with little water.Lightly coat one egg with flour then place it in the centre of patty . Roll out the meat around the egg with your wet hands to cover it until sealed making sure there is no cracks.
Working gently with 1 sausage-wrapped egg at a time,Coat the sasugemeat wrapped egg with flour,shaking off excess, then dip into egg mixture and lastly coat with breadcrumbs properly. Repeat the process with the remaining sausagemeat wrapped eggs. Keep them in the refrigerator for 30 minutes.
Place oil in a wok to cover the base and heat over medium flame.Add pinch of salt (when you deep fry something,add pinch of salt in oil,it absorbs lees oil)
Add one or two sasugemeat wrapped eggs (according to the size of your wok,fry one or two at a time ) into oil and deep fry on medium flame until golden brown colour.Take them out from wok and place them on kitchen paper. Cook the remaining eggs pieces in batches.Serve hot with mustard sauce,tomato ketchup or any other dipping sauce.

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