A sunny boiled egg nestled in tandoori-spiced sausage meat offers an Indian-inspired twist on this much-loved classic dish. We refuse to apologise for wanting to eat them all.
Sausage meat mix:-
600g sausage meat
3 tsp tandoori masala
1 bunch fresh coriander, roughly chopped
Salt and freshly ground black pepper, to taste
For the coating:-
100g plain flour
150g golden breadcrumbs
For the spicy mayo:-
2 tsp garam masala
Preheat your oven to 180°C and boil a full kettle.
Place six of the eggs in a large pan of boiling water, and cook on medium-high for 4 and a half minutes. Drain and allow to cool thoroughly in cold water.
While your eggs cool, add your sausage meat to a mixing bowl (if using sausages, remove the skin first) along with your tandoori masala, and mix thoroughly with clean hands. Add your chopped coriander, a good grind of salt and pepper, and mix thoroughly again.
Add your flour and breadcrumbs into separate shallow bowls, and crack your remaining two eggs into a third bowl with a good pinch of salt. Whisk your eggs until fully combined.
Next, peel your cooled eggs, being careful to keep them whole.
Split your sausage meat mixture into six evenly sized portions, and using wet hands, flatten the curried sausage meat on one hand. Place a cooled egg in the centre, then mould the sausage meat evenly around your egg. Repeat with the remaining five eggs.
Coat each of the six sausage meat balls firstly in your flour, then the egg, then finally the breadcrumbs, repeating the egg and breadcrumb steps to give a better coating.
Place on a baking tray and cook in the oven for 25-30 minutes, or until lovely and golden*.
Meanwhile, mix the mayonnaise and garam masala together in a small bowl. This is your Spicy Mayo.
Once the cooking time is up, allow to cool, then slice into quarters and serve with a good drizzle of your lovely mayo.
* You can also Air fry your Scotch Eggs, or even fry in oil if you prefer – just be aware cooking times will vary for these methods.
Ben's Handy Hints
If using your own chicken eggs, allow then to chill in a fridge overnight. This helps to stop them breaking up when you remove the shells.
If you want a nice glistening scotch egg, mist the breadcrumbs with oil before cooking them in the oven or air fryer (frying in oil will give this finish anyway).
Using wet hands to mould the sausage meat around the egg will stop it from sticking to your hands and also help the flour coat it thickly.
Huge thanks to the lovely Ben @plot_27b_bristol for this glorious recipe. If only you lived closer we would gobble them all up.
Will you be making this? We'd love to see your lovely creations. Tag us in on social @spicekitchenuk