A British classic where a boiled egg is encased with minced or sausage meat, coated with breadcrumbs, either deep-fried or baked. The word "Scotch" is old English, meaning to chop or mince. Boiled eggs covered with chopped or minced meat were known as "Scotch Eggs". They are traditional British picnic food. Also, served as a snack or starter. Some believe that scotch egg was inspired by the Mughlai dish "Nargisi Kofta".
My aunt always prepared scotch eggs coated with vermicelli for family gatherings. They looked so elegant, attractive and appetizing on the buffet table. She cooked the minced meat first, to which she added mashed potatoes. This mixture enclosed the boiled egg. The scotch egg with vermicelli coating added a crispy crunch exterior, besides a tempting look.
Instead of mince meat or sausage meat, the eggs can be covered with fresh minced seafood or canned fish, canned corned beef or just potatoes for a vegetarian option. To impart extra firmness to the casing, addition of potatoes to the meat or fish mixture made it easier to mould around the egg.
Eggs are so versatile and an ideal food to have in the kitchen. They are super delicious on their own or can be cooked in so many different ways. A key ingredient in baking, act as a binding agent, makes a good thickener for sauces, custards and curds, useful to coat food with breadcrumbs or flour, as an egg wash to colour or shine bread and pastries, an excellent emulsifier in preparing hollandaise sauce and mayonnaise. No wonder they are often referred to as "Eggcellent".
My aunt always prepared scotch eggs coated with vermicelli for family gatherings. They looked so elegant, attractive and appetizing on the buffet table. She cooked the minced meat first, to which she added mashed potatoes. This mixture enclosed the boiled egg. The scotch egg with vermicelli coating added a crispy crunch exterior, besides a tempting look.
Instead of mince meat or sausage meat, the eggs can be covered with fresh minced seafood or canned fish, canned corned beef or just potatoes for a vegetarian option. To impart extra firmness to the casing, addition of potatoes to the meat or fish mixture made it easier to mould around the egg.
Eggs are so versatile and an ideal food to have in the kitchen. They are super delicious on their own or can be cooked in so many different ways. A key ingredient in baking, act as a binding agent, makes a good thickener for sauces, custards and curds, useful to coat food with breadcrumbs or flour, as an egg wash to colour or shine bread and pastries, an excellent emulsifier in preparing hollandaise sauce and mayonnaise. No wonder they are often referred to as "Eggcellent".
Scotch Eggs With Vermicelli
(Makes 12)
Ingredients:
12 eggs
1/2 kg mince meat of your choice
1 large onion (finely minced)
2 green chillies (finely minced)
4 large cloves of garlic (grated)
1/2" piece of ginger (grated)
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 teaspoon pepper powder
1/2 teaspoon cumin powder
1 tablespoon garam masala powder
1 tablespoon vinegar
1/2 cup water
few coriander leaves (finely chopped)
2 tablespoons oil + additional oil for deep frying
3 medium-sized potatoes
1/2 cup all purpose flour or maida
2 cups vermicelli
salt
Method:
Place eggs in a saucepan, cover with cold water. Close lid and bring to a boil. Shut off flame and leave eggs in the hot water for 5 minutes. Drain out the water and pour cold water over the eggs to prevent the dark ring forming around the yolk. Peel eggs and leave aside.
Heat 2 tablespoons oil in a pan and saute onion with green chillies, garlic and ginger. When onion is soft, add mince and fry till it changes colour. Stir in the spice powders along with vinegar and water. Season with salt, cover and cook till moisture completely absorbed. Garnish with coriander leaves.
Pressure cook potatoes for two whistles. Peel and when warm, pass through a ricer. Mix potato mash with minced meat and divide into 12 portions. Mould each portion around an egg enclosing it fully with the potato meat mixture.
Heat oil for deep frying.
Make a thin paste of flour and some water.
Break vermicelli into pieces and place in a flat dish.
Dip each egg into the flour paste and then coat with vermicelli. With the help of the slotted spoon, lower scotch eggs into hot oil. Deep fry till brown. Drain on absorbent paper towels and serve warm.
Note:
(Makes 12)
Ingredients:
12 eggs
1/2 kg mince meat of your choice
1 large onion (finely minced)
2 green chillies (finely minced)
4 large cloves of garlic (grated)
1/2" piece of ginger (grated)
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 teaspoon pepper powder
1/2 teaspoon cumin powder
1 tablespoon garam masala powder
1 tablespoon vinegar
1/2 cup water
few coriander leaves (finely chopped)
2 tablespoons oil + additional oil for deep frying
3 medium-sized potatoes
1/2 cup all purpose flour or maida
2 cups vermicelli
salt
Method:
Place eggs in a saucepan, cover with cold water. Close lid and bring to a boil. Shut off flame and leave eggs in the hot water for 5 minutes. Drain out the water and pour cold water over the eggs to prevent the dark ring forming around the yolk. Peel eggs and leave aside.
Heat 2 tablespoons oil in a pan and saute onion with green chillies, garlic and ginger. When onion is soft, add mince and fry till it changes colour. Stir in the spice powders along with vinegar and water. Season with salt, cover and cook till moisture completely absorbed. Garnish with coriander leaves.
Pressure cook potatoes for two whistles. Peel and when warm, pass through a ricer. Mix potato mash with minced meat and divide into 12 portions. Mould each portion around an egg enclosing it fully with the potato meat mixture.
Heat oil for deep frying.
Make a thin paste of flour and some water.
Break vermicelli into pieces and place in a flat dish.
Dip each egg into the flour paste and then coat with vermicelli. With the help of the slotted spoon, lower scotch eggs into hot oil. Deep fry till brown. Drain on absorbent paper towels and serve warm.
Note:
- Vermicelli sticks better to a flour paste than beaten egg.
- To cover eggs with canned corned beef, you will need one can of 340 g, two medium-size boiled potatoes and 8 eggs. Add corned beef in a skillet with one onion, a minced green chilli, 1/4 teaspoon pepper powder and cook till dry. No need to add oil as corned beef has enough fat. (You can add additional spices if you want.) Mix riced potatoes with corned beef and wrap around each egg. Dip in beaten egg, then breadcrumbs and bake or deep fry. When baking, spray some oil. Bake at 400 F or 200 C till coating is brown. The meat mixture is already cooked so you don't have to worry.