Scotch Eggs

Here’s a classic recipe, probably left over from the day of the Raj. I remember this to be one of the favorites of the Army Officers Mess cooks, whenever asked to cook ‘continental’. It’s probably still served on ‘special’ days.

You’ll need:

  • 3 Minced Mutton
  • 1/2 Cup tomatoes, chopped
  • 1/2 Cup onions, finely chopped
  • 1 tsp ginger paste
  • 1 tsp green chilli paste
  • 3 sticks cinnamon
  • 5 cloves
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup milk
  • 5 hard boiled eggs
  • 1 tbsp all purpose flour
  • Breadcrumbs
  • Oil


  1. Boil the mincemeat with salt and vinegar.
  2. Grind the onions, ginger paste, green chilli paste, cinnamon and cloves.
  3. Heat 2 tablespoons of oil in a frying pan and add the ground masala from step 2, ground pepper and tomatoes.
  4. When the water has evaporated, add the meat and stir over a low flame.
  5. Sprinkle flour and salt. Stir well.
  6. Add the milk and cook till the meat is the right consistency to be rolled into balls. Remove from fire.
  7. Make 10 even sized balls and shape each into a cup.
  8. Roll eggs in flour and cover with meat mixture.
  9. Dip in beaten egg and roll in breadcrumbs.
  10. Deep fry in a wok or use a deep fat fryer if you have one.

Serve with fried potatoes (boil potatoes, thickly slice, shallow fry till each side has a brown crust, sprinkle with ground pepper and salt)

– Sid