Indian scotch eggs also known as Nargisi kofta, a popular Mughlai recipe in India. The boiled egg is wrapped with a vegetable or meat filling and deep fried in oil until golden crispy. This recipe turns a simple, ordinary boiled egg into a tasty and satisfying dish. Serve it warm with tomato ketchup, mint chutney or enjoy on its own.
Indian Scotch Eggs Recipe
This is an Indian style scotch egg recipe where I added onions, chillies, coriander leaves and few spices into the meat and wrapped it around the egg and deep fried.
Cooking the egg properly is the key, I like them to be cooked in a way so the yolks are still soft and squidgy, I don't like powdery yolks. So I will never recommend you to cook the eggs more than 4 mins. Check the written part for detail method. Also check my chicken seekh kebab & mutton shami kebab.
About Scotch Eggs
Scotch egg is a classic and filling snack made with boiled eggs wrapped in spiced minced mutton and fried until golden crispy. It is crispy on the outside, soft on the inside making every bite delicious.
I've been waiting to try this recipe at home for a long time. And I finally made this Mughlai style Indian scotch egg, I was so happy how they turned out. They were crispy on the outside, soft and juicy on the inside with full of warm aromatic spices. Everyone at home loved it and they were gone in a flash.
Similar Recipes
The minced mutton is mixed with Indian spices like onion, green chili and spice powders which adds great flavour to the eggs. The combination of juicy mutton, crunchy coating and perfectly cooked egg makes this dish a favourite for both meat and egg lovers.
These Indian scotch eggs are perfect for party starters or as a quick evening snack. They're so simple, tasty and filling. One bite is enough to understand why this recipe is such a favourite in the house.
Minced mutton / Lamb - This is the main ingredient that is used to form the outer coating of the egg. You can substitute minced chicken or mashed potato, soya chunks, paneer for the vegetarian version.
Egg - Boiled eggs are the heart of the recipe. Eggs are rich in protein that makes the dish more healthy and filling.
Onion - Onions are added for its mild sweetness and texture.
Green chillies - Green chillies are added for the spice and heat. You can adjust the quantity based on your spice tolerance. For an alternative, use red chilli powder.
Coriander leaves - Finely chopped coriander leaves add a fresh aroma to the mince mixture.
Spices - I have added garam masala powder ( 1 teaspoon ) ,cumin powder ( 1 teaspoon ) for the warm spice flavour and enhances the taste of mutton.
Ginger garlic paste - This paste adds a strong aroma and removes any pungent smell from the mutton. Add fresh or homemade ginger garlic paste for better taste.
Breadcrumbs - Breadcrumbs used as a binding agent to hold the meat mixture together and also to create a crispy outer layer.
All purpose flour - plain flour is mixed with water into a slurry paste that helps scotch eggs to stick to the bread crumb and give an even coating before frying. Alternatively, use cornflour or rice flour for binding.
Step by Step Pictures
1)Take minced lamb in a bowl. you can use minced chicken instead of minced lamb.
2)Season the lamb with salt and garam masala powder.
3)Add in cumin powder. You can even add chilli powder also.
4)Add in coriander leaves, green chillies and chopped onions.
5)Add in breadcrumbs.
6)Mix this really well till the mixture is thick. Set this aside for 5 minutes.
7)Take a small portion from this mixture. place it on a sheet of plastic wrap or parchment paper.
8)Press it gently so it is flat and slightly thin.
9)Place a boiled egg in the centre. Gently use the help of plastic wrap to bring the mixture together.
10)gently seal the mixture.
11)Squeeze it well to seal it together.
12)Thats it scotch eggs are made. Now I like to place this in fridge or freezer for 20 to 30 minutes till it firm up.
13)Now make the breading for the scotch eggs. Take plain flour in a bowl.
14)Pour some water to make a smooth batter. The batter has to be slightly thick to coat the scotch eggs.
15)take breadcrumbs in another bowl for outer coating.
16)Take the scotch egg, dip the eggs in the batter. Coat really well.
15)Now add the eggs into the breadcrumbs. Coat it really well.
16)Coat the eggs with breadcrumbs. Now place this in fridge or freezer before frying.
17)Drop the eggs in hot oil and fry on medium high heat for 8 to 10 minutes till golden.
18)Flip and cook until golden brown and crispy on other side too.
19)Strain the scotch eggs using a slotted spoon. Place on some paper towel to remove excess oil.
20)Slice and serve.
Expert Tips
● Boil the eggs just right, not too hard or not too soft. After boiling, put them in ice cold water for 5 minutes.
● Before wrapping with keema, dust the eggs with flour for easy grip.
● Flatten the keema on a parchment paper. Roll into thin and even layers to cover the eggs so that it cooks fully without raw inside.
● After shaping and bread crumb coating, chill the scotch eggs at least 15 to 30 minutes before frying. The chilling sets the meat, breadcrumb and egg coating together, so that it won't fall apart when frying.
● Don't fry in too hot or too low oil. Otherwise it will become soggy, fall apart or the outer crust brown faster.
● Fry in small batches to distribute oil temperature evenly. This helps to maintain the crispiness and even cooking.
Storage & Serving
Make the scotch eggs ahead and store them in an airtight container. Refrigerate these assembled eggs for a few hours to a few days. Fry them when you're ready to serve.
Serve the crispy scotch eggs with mint chutney, tomato ketchup, chilli dip or with salad to enjoy as a meal.
FAQ
Q. Can I air fry or bake the scotch eggs instead of frying ?
Yes, you can air fry or bake them for a healthier version. But the coating won't be as crunchy as deep frying.
Q. Why do my scotch eggs become soggy after frying ?
If the meat mixture is too wet, the breadcrumb layer absorbs the moisture and becomes soggy. And also if you fry at low heat, the coating absorbs more oil and turns soggy instead of turning crispy.
Q. Can I make this ahead of time ?
Yes, you can assemble the mutton, eggs and coat them in breadcrumbs in advance. Refrigerate them for a few days and fry them when you're ready to serve.
Q. Can I use chicken instead of mutton ?
Yes, you can use minced chicken if you prefer. Just make sure the mixture is not wet before coating it with eggs.
📖 Get Recipe
Indian Scotch Eggs Recipe
Equipment
Ingredients
- 4 large Eggs
- Sunflower Oil for deep frying
For Scotch Eggs Filling
- 300 grams Minced Lamb
- ¼ cup Onion peeled & finely chopped
- 2 no Green Chillies finely chopped
- 2 teaspoon Ginger Garlic Paste
- 4 tablespoon Coriander leaves finely chopped
- 1 teaspoon Garam Masala Powder
- 2 teaspoon Cumin Powder
- 1 teaspoon Salt or to taste
- 3 tablespoon Breadcrumbs
For Outer Coating
- 1 cup Breadcrumbs
- ½ cup All Purpose Flour
- Water as needed
Instructions
- Take eggs in a bowl, cover it with water. Bring it to boil, simmer it for 4 mins. Turn off the heat and let it stay for 5 mins. Drain and run cold water over it. Peel off the shell and set aside.
- Take meat, onion, chilli, coriander leaves, salt, garam masala powder, cumin powder, ginger garlic paste, 3 tblspn of breadcrumbs and mix well.
- Spread plastic wrap on the counter, take small portion of the meat and flatten it lightly. Place a egg over it, wrap the mutton mince over the eggs with a help of plastic wrap. Seal it well. Now place this in fridge and chill this for 15 mins.
- Take plain flour in a bowl and add little water to make a paste. Take breadcrumbs in another bowl. Now take the egg and dip it in the flour mix. Roll it in breadcrumbs. Place this in fridge and Chill this for 15 mins before frying.
- Heat oil for deep frying. Drop the eggs in hot oil and deep fry it in oil till golden. It will take 8 to 10 minutes on each side until golden.
- Strain this using a slotted spoon on some paper towel. Serve.
Notes
- Boil the eggs just right, not too hard or not too soft. After boiling, put them in ice cold water for 5 minutes.
- Before wrapping with keema, dust the eggs with flour for easy grip.
- Flatten the keema on a parchment paper. Roll into thin and even layers to cover the eggs so that it cooks fully without raw inside.
- After shaping and bread crumb coating, chill the scotch eggs at least 15 to 30 minutes before frying. The chilling sets the meat, breadcrumb and egg coating together, so that it won't fall apart when frying.
- Don't fry in too hot or too low oil. Otherwise it will become soggy, fall apart or the outer crust brown faster.
- Fry in small batches to distribute oil temperature evenly. This helps to maintain the crispiness and even cooking.
Anonymous
Hey dear.. love this recipe.. but i wanna cook it for my whole family of 7 people..looks like that will need so much meat..as you made only 1 egg with these ingredients. .can you tell me how to make it more budget friendly?
Aarthi
@AnonymousThe written recipe will make 3 to 4 scotch eggs. check it out
Anonymous
The recipe looks yum. Ca we substitute the meat for a vegetarian option as I am an eggetarian 🙂
ASD
Hi aarthi, can u please suggest any replacement of meat for vegetarians.
Aarthi
@ASDu can use minced soya chunks
Ananta
Hey aarthi, could we bake them instead of deep frying just to have healthy option?
Aarthi
@Anantanot sure about baking..will share a separate post
Anonymous
I made these ty for sharing very yummy 🙂
Radhika Santhanam
Looks lovely aarthi!!! Can we do with chicken???
Aarthi
yes u can