Scotch eggs are believed to have originated in UK, as a picnic food. Fully packed with protein power these can also be served as a breakfast dishto give you a kickstart for an energetic day, or can be served as a snack.
The preparation is easy. The recipe I have here is a modified version of Scotch eggs. Here I am using soya chunks instead of sausage meat, so that those who do not eat meat but do eat eggs can enjoy it too. For those who do eat meat, try Scotch eggs with sausage meat instead of soya chunks – experiment!
Eggs – 5
Soya chunks – 300 gms
Chopped onion – 2
Chopped tomato – 1
Chopped fresh coriander leaves – ¼ cup
Crushed peppercorns – 2 tsp
Cooked and mashed potatoes– 4
Garam masala – 1/2 tsp
All purpose flour – 1 cup
Bread crumbs – 1 cup
Oil for frying
Boil 4 of the eggs in water till they are cooked, maybe for 6-10 mins, depending on how soft or hardboiled you like them.
Remove from water. Peel the shells off and keep the eggs ready.
Cook the soya chunks and grind them coarsely.
Saute the onion till it is slightly brown in colour. Add the tomatoes and sauté well.
Now add the mashed potatoes and the ground soya chunks.
Add the spices, fresh coriander, and garam masala. Mix everything well together. Remove from the fire.
Form small balls from this mix. Make a hole in the middle and insert a boiled egg into this and cover the egg completely with this mixture. Roll in the flour.
Beat the remaining egg. Dip the covered egg in the beaten egg and roll in bread crumbs.
Take a pan and pour some oil into it. Then deep fry in oil till all sides become golden brown in colour.