It is said the British took the recipe for Nargisi Kofte and turned it into bland Scotch eggs, a hardboiled egg encased with chicken or lamb mince. My grandmother's version of Scotch eggs was anything but bland. She cooked the meat with onions and spices and served the Scotch eggs with a spicy mayonnaise, French fries and steamed vegetables.
She always used lamb mince. I prefer chicken because it cooks faster and leaves the egg inside softer.
For the egg wash
4 soft boiled eggs peeled
1.5 cups good quality breadcrumbs laid on a wide plate
2 eggs plus 1 egg white whisked in a wide dipping bowl
For the mincemeat
600 grams chicken or lamb mince, washed and completely drained
3 tbspns vegetable oil
3 black peppercorns
1 dried bay leaf
1 inch stick cinnamon
3/4 cup white onion finely chopped
1 tablespoon garlic and ginger paste
3 green chillies about 1`.5 inches long (Indian or Serrano) finely chopped
2 slices white bread processed to a fine crumb
1 egg yolk
1/4 cup finely chopped cilantro (optional)
1 tbsp finely chopped mint (optional)
For the spicy mayonnaise combine
1 cup mayonnaise
1 teaspoon minced garlic
2-3 teaspoons hot sauce such as Sriracha, Tabasco
Drain the water from the minced meat in a fine sieve. Squeeze it several times to drain out any excess water.
Heat oil in a large deep skillet on medium heat. Add the bay leaf, cloves and peppercorn and saute 1-2 minutes until fragrant.
Add the onions and green chillies and cook till soft and opaque.
Add garlic and ginger paste and cook 1-2 minutes stirring constantly.
Remove and discard the bay leaf.
Add the minced meat and stir well.
Lower flame and cook until meat is almost cooked through and most of the water has evaporated.
Cool completely. Add salt to taste.
Process meat in a grinder or food processor with the cooked spice until coarse but well combined. Do not turn into a paste. The meat should have some texture.
Stir in chopped herbs, yolk and processed bread. Combine well.
Divide into 8 equal portions.
Place one portion on the palm of your hand and flatten it. Place the egg over it and bring the sides together. Rest on a plate. Take the second portion and flatten it on your palm. Lift the half covered egg and place the uncovered side into the minced meat in your palm. Bring the sides together to completely cover the egg. Do not press too hard or you may damaged the soft boiled egg. Shape gently to look like an oval.
Dip this patty into the whisked eggs. Pat onto the breadcrumbs until all sides are covered. Repeat the egg wash and dip into breadcrumbs again.
Do this with the remaining 3 patties.
Heat 2 inches of oil in a deep non-stick skillet. When the oil is hot but not smoking fry the eggs until all sides are a deep golden brown. Drain and serve immediately with suggested sides and spicy mayo.