Scotch Egg

Ingredients

• 6 large eggs, hard-boiled and peeled
• a big piece of minced beef or chicken
• 1 medium onion, finely grated
• 2 Atarodo, finely blended
• 1 teaspoon of curry powder
• 1 teaspoon of thyme
• 1 teaspoon of ground nutmeg
• 1 cube of Knorr, crumbled
• Salt to taste
• 1 egg, beaten (for coating)
• 1 cup of breadcrumbs
• Vegetable oil for deep-frying

Method

1. 01

   Hard-Boiling the Eggs. Place 6 eggs in a saucepan of cold water. Bring to a boil, then cook for exactly 10 minutes. Transfer immediately to a bowl of cold water (ice bath) to stop cooking. Peel carefully and set aside.

2. 02

   Seasoning the Mince. In a bowl, combine the minced meat, grated onion, blended Atarodo, curry, thyme, nutmeg, crumbled seasoning cube and salt. Mix very thoroughly with your hands until the spices are fully incorporated and the mixture is uniform.

3. 03

   Wrapping the Eggs. Divide the minced meat mixture into 6 equal portions. Flatten each portion in your palm into an oval disc. Place a peeled hard-boiled egg in the centre and carefully mould the meat mixture around it, pressing firmly to ensure no gaps or cracks. The meat coating should be even — approximately 1 finger thickness thick all around.

4. 04

   Coating. Roll each wrapped egg in beaten egg, then coat thoroughly in breadcrumbs. Press gently to help the breadcrumbs adhere. For extra crunch, double-coat: dip in beaten egg again and coat in breadcrumbs a second time.

5. 05

   Deep Frying. Heat vegetable oil in a deep pan to moderate-to-hot heat. Carefully lower the Scotch Eggs into the oil. Fry for 6 to 8 minutes, turning gently, until deep golden-brown all over. The meat inside must be fully cooked through.

6. 06

   Draining & Serving. Drain on paper towels. Allow to cool for 5 minutes before cutting in half to serve.

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