Curried Scotch Eggs

I love scotch eggs, particularly the ‘out of the ordinary kind’. Whoever thought they just had to be plain sausage meat is clearly mistaken and thinking about it I have never made a classic sausage egg; salmon – yes, lamb – yes, quails egg – yes; and I have to say that this curried variety are officially my new favourites! They are totally scrumptious, and as we are nearing the weekend, they will make the most fantastic addition to any picnic and really delight your buddies.


Serves 4

  • 5 large eggs (4 for boiling, 1 for coating)
  • 1 tsp bicarb of soda
  • 375g pork sausage meat
  • ½ tsp curried mustard (or English is you can’t find any)
  • 1 tbsp chopped fresh chives
  • 1 tsp curry powder
  • Small handful coriander – finely chopped
  • 1 tbsp mango chutney
  • 1 tsp chilli flakes
  • Salt and pepper
  • Handful plain flour
  • Breadcrumbs
  • Oil, for frying

Boil 4 of the eggs in a pan of simmering water with the bicarb of soda for 5 minutes.

Place the eggs in a bowl of cold water to cool completely

While the eggs are cooling; mix together the sausage meat, mustard, chives, curry powder, coriander, chutney, chilli flakes and a twist of salt and pepper until well combined

Carefully peel the eggs and dry them off in some kitchen paper.

Set out three plates/bowls – one with the flour, the other with the beaten spare egg and the final one with breadcrumbs.

Divide the sausage mixture into 4 and roll into balls

Take one at a time and flatten it in your hand.

Place the egg in the middle and wrap the sausage meat around it, rubbing it to make sure it is sealed and smooth.

Roll the egg first in the flour, then the egg and finally the breadcrumbs.

Repeat the process with the other boiled eggs.

Fill a saucepan one thirds with oil and heat to a medium/high temperature, until a small piece of bread sizzles when you add it to the pan.

Cook the eggs in batches (2 at a time) for 4 minutes, until golden and crispy.

Remove and roll out on some kitchen paper to dry off.

When you’re ready to serve, slice in half and serve with some spicy rice, salad and a dollop of mango chutney.

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