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 Years ago I was introduced to a wonders of the Scotch egg at a bar on High Street in Columbus. They're about as unhealthy as they come: hard boiled eggs removed from their shell, wrapped in meat and deep fried. Of course for me, this means nirvana.
The dish was invented by the London food shop Fortnum & Mason, in 1738. Contrary to popular belief, it is not a Scottish dish. Scotch eggs were traditionally a picnic food, designed to be eaten fresh. However, in the UK at least, they have acquired an unfashionable, downmarket reputation due to the preponderance of pre-packed, plastic-wrapped Scotch eggs sold at convenience stores and service stations. Miniature versions of scotch eggs are also widely available in British supermarkets and are sold under the name 'savoury eggs', 'picnic eggs', 'party eggs' or similar. These contain a chopped, rather than whole, egg filling, sometimes combined with mayonnaise. In West Africa, some fast-food restaurants offer scotch eggs alongside their other menu items. While this recipe came from an Indian cookbook
Ingredients: - 1 pound lean ground lamb
- 1 small onion, finely chopped
- 1 fresh chili, finely chopped
- 1 tsp finely chopped fresh ginger root
- 1 tsp crushed garlic
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp salt
- 1 1/2 tbsp gram flour
- 7 eggs, 6 of them hard-boiled and shelled, 1 beaten.
- oil, for deep-frying
Instructions: - Place the lamb, onion, and green chili in a bowl and mix together.
- Transfer mixture to a food processor and work until well ground.
- Remove the mixture from the food processor and add ginger, garlic, ground coriander, garam masala, salt, gram flour, and the beaten egg.
- Combine the mixture together with your hands.
- Divide the mixture into 6 equal portions.
- Roll each portion out to form a flat patty, about 1/4 inch thick.
- Place a hard-boiled egg in the middle of each patty and wrap the meat mixture around the egg to enclose it completely.
- When all 6 eggs have been covered, set aside in a cool place for 20-30 minutes.
- Meanwhile, heat the oil in a deep skillet.
- Gently drop the meat coated eggs into the oil and fry for 2-4 minutes, or, until golden brown.
- Using a slotted spoon, remove the meat - coated eggs from the oil, transfer to paper towels, drain and serve
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