Indian Scotch Eggs Recipe
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.
Equipment
Plastic wrap or parchment paper
Cooking pot
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.
Nutrition
Nutrition Facts
Indian Scotch Eggs Recipe
Serving Size
1 serving
Amount per Serving
Calories
468
% Daily Value*
Fat
23
g
35
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
241
mg
80
%
Sodium
968
mg
42
%
Potassium
188
mg
5
%
Carbohydrates
39
g
13
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
26
g
52
%
Vitamin A
310
IU
6
%
Vitamin C
1
mg
1
%
Calcium
112
mg
11
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.