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Curried Scotch Eggs
Curried Scotch Eggs
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Cooking Time40 mins Serves10

A pinch of spice elevates this hand-held party staple to the next level. These can be made in advance, to serve later at room temperature.


10 medium eggs, at room temperature, plus 2 more, beaten

600g pork sausages, skinned

1 tsp chilli flakes

1½ tbsp medium curry powder

100g flour

200g fine dry breadcrumbs

Vegetable oil for frying


1) Start by boiling your eggs. You want a set white and a runny yolk (though not so runny that the eggs’ soft centres make them too difficult to handle). Place a pan of water on a medium heat, add a little salt, and bring to the boil. Once boiling, carefully lower in the 10 eggs. Rapidly return the pan to the boil, then cook on a rolling boil for 5½ minutes. Set a bowl of very cold water next to the pan; once the eggs have had their time, remove them from the pan with a slotted spoon and transfer to the cold water to stop them cooking. Once they are cool enough to handle, peel and set aside.

2) Add the sausage meat to a bowl, along with the chilli flakes and curry powder. Season with black pepper and mix well. Divide the mixture into 10 equal portions, then flatten each into a thin disc (about ½cm in thickness) between two slices of clingfilm. Place the flour in a bowl. Roll an egg in the flour, then lightly toss it from hand to hand to remove the excess. Peel off the top slice of clingfilm and place the egg onto the sausage meat disc. Use the supporting sheet of clingfilm to carefully shape the disc around the egg, rolling it up until it is fully encased. Repeat with the other 9.

3) Place the beaten eggs in one bowl and the breadcrumbs in another and set them next to the flour bowl. Add an egg to the flour bowl, rolling it around to ensure an even coverage, then gently shake off any excess. Submerge it into the egg bowl, then lift it out, allowing any excess to run off. Finally, add it to the breadcrumbs, rolling it around to cover. Remove and set aside while you repeat with the remaining 9.

4) Add a 6cm depth of oil to a wide saucepan and place on a medium heat until the oil reaches 160C on a cooking thermometer (or until an added cube of bread turns golden brown in 10 seconds). Carefully lower in several of your eggs (the amount depends on your pan size – you don’t want to overcrowd the pan as this will drop the oil temperature, resulting in a greasy rather than crisp crumb, so you will likely have to do it in batches). Cook for 8-10 minutes or until golden and crisp, then remove from the pan with a slotted spoon, and set aside to cool on kitchen paper while you cook the rest. Allow to cool, then refrigerate until needed.

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