Why the idea of making “scotch eggs” came into my head, I can’t say. But as soon as I did think about it I remembered how satisfying they were to me as a kid to have on early Christmas mornings, after the candy and chocolate in our stockings were devoured by like, 6am.
The scotch eggs were made by mom the night before (and as I know now, in between assembling bikes and wrapping presents.) At any rate, to eat them, at any time, made me in 1960’s Ohio, feel like I was fully asserting the wee bit of Scots blood I had in my veins. (Turns out, of course, that Fortnum & Mason department stores in England invented them in 1851. But who knew? Probably needed something to stuff in those hampers, which are, in fact, still pretty cool.)
Anyway, my version is basic, great and stated in simple terms. You can always spice up the meat and or bread crumbs or coating (see following recipes), or break out and try a layer of something you think would be great, like mustard, or finely sliced cheese. I have no idea how that would work out but it sounds good to me.
Hard boiled eggs, Sausage meat, Eggs, Bread or cracker crumbs, Oil (if frying) & thermometer
Notes: Last time I made this, a pound roll of sausage did about 6 eggs with a fairly thin layer of sausage. The thickness of the sausage is up to you, so buy accordingly. I also deep fried them at 375 degrees, which worked out great. I usually, though, bake them in the oven at about 350, until brown on outside and sausage is not pink inside.
Peel hard boiled eggs. Place a patty of sausage meat in the palm of your hand and gently begin pressing the meat to the egg until it completely and evenly encases it.
When you have finished covering all the eggs with meat, dip them in the eggs---try starting with two eggs beaten very well…add more if you run out, just like making French toast.
Use a spoon and then transfer the egg dipped meat covered egg into the bread crumbs for the final coat.
Bake or fry. Eat hot or cold.
Hardboiled egg is coated with a mixture of ground lamb and curry spices
This is a popular North Indian Recipe from Uttar Pradesh. 'Nargisi' is derived from Nargis. Nargis refers to Narcissus, a winter flower grown in India. The flower has yellow center (the color of cooked egg-yolk), surround by white petals resembling cooked egg-white. Nargisi Kofta is a hard boiled egg coated with ground lamb, when cut in half, the egg-yolk and egg white look like the flower Nargis.
There are two sub-parts to making Nargisi Kofta: the Kofta itself, and the sauce. You can choose from a simple tomato sauce to complicated Makhni sauce. The casing of the Kofta is well spiced, so I have decided to use a very simple Tomato sauce.
1. Ground Lamb: 1 Pound
You can use 85% lean ground beef.
2. Eggs: 2 Lightly beaten
3. Ground Cinnamon: ¼ teaspoon
4. Ground Cardamom: ¼ teaspoon
5. Ground Cloves: ¼ teaspoon
6. Ground Cayenne pepper: ¼ teaspoon
7. Salt: ½ teaspoon
8. Besan: 2 Tables spoon as a binder.
9. Hard boiled eggs peeled: 4
10. Besan: 2 Tablespoon for final coat
1. Ghee: ¼ Cup
2. Finely chopped Onion: 2 Cups
3. Minced Garlic: 1 Tablespoon
4. Serrano: 2 de-veined chopped
5. Turmeric: 1 teaspoon
6. Salt: ½ teaspoon
7. Chopped Tomatoes: 2 Cups
1. Combine Cinnamon, Cardamom, Cloves, Cayenne, Salt, and Besan as a binder. Mix well.
2. Add in Lamb, Eggs. Mix well. You have a stiff batter.
2. Encase Hard boiled eggs in the stiff batter. Coat as heavy as possible.
3. Roll encased eggs in dry Besan.
4. Deep fry at 325º F till golden brown about 5 minutes.
1. Heat Ghee in a heavy bottom pan.
2. Add onions. Sauté till translucent to light brown.
3. Add Garlic, Turmeric, Serrano. Sauté about 3 minutes.
4. Add Tomatoes. Bring to a boil. Simmer at medium for about 20 minutes.
5. Gently Slide Kofta in the sauce. Simmer on low heat about.
6. Garnish with chopped fresh cilantro.
recipe from: indiacurry.com