Indian Spiced Scotch Egg with Curry Mayo and Turmeric Potatoes

24 Nov

For those of you that don’t know, a Scotch egg consists of a hard-boiled egg (with its shell removed) which is usually wrapped in a sausage meat mixture, coated in breadcrumbs and deep-fried. They are traditionally served cold as picnic food.

The London department store Fortnum & Mason claims to have invented Scotch eggs in 1738  but they were most definitely taking inspiration from the Moghul dish Nargisi kofta where hard-boiled eggs are encased in a spicy meatball mixture.

In the UK, pre-packed, plastic-wrapped Scotch eggs are commonly available in supermarkets and motorway service stations and are generally disgusting.

There is a revival of the Scotch egg happening at the moment in the UK. With everyone from high-end restaurants to gastro pubs serving up their own version of the classic. The Washer Up is making Scotch eggs at the restaurant for the Autumn Winter menu and serving it with a homemade piccalilli (a yellow vegetable pickle made with mustard & turmeric) another British classic to come out of the special relationship between India & Britain.

In the Victorian era during the British Raj, Britain first started borrowing Indian dishes, creating Anglo-Indian cuisine. Kedgeree and Mulligatawny soup are traditional Anglo-Indian dishes. The word curry, meaning ‘gravy’, has been used since the medieval period.

So, not wanting to be left out, I decided to make a veggie version of the Scotch egg and thought I’d take it back to its Indian roots by spicing it up a bit and serving it warm with a curry mayonnaise and turmeric potatoes. Although the egg is traditionally hard-boiled I think it’s so much nicer and  more impressive with a soft-boiled egg. When you serve it to someone and they cut into it to reveal a perfectly soft yolk they can’t work it out at all and think you are some sort of genius, which is always nice.

Here are the step-by-step pictures that hopefully explain how to prepare the Scotch egg.

Indian Spiced Scotch Egg with Curry Mayonnaise

makes 2, vegetarian

Preparation time: 45 minutes  Cooking Time: 5 minutes

For the tofu “sausage” mixture:

  • 250 gr firm tofu, rinsed and dried
  • 2 tbsp nutritional yeast (optional)
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • salt & pepper
  • 2 tbsp finely chopped fresh coriander

Blend all the ingredients together in a food processor until well combined. Refrigerate the mix for at least 30 minutes to firm it up slightly.

For the soft-boiled eggs:

  • 2 large eggs at room temperature (really important, if they are cold they will crack when you put them in the boiling water)
  • salt & pepper
  • plain flour

Put a pan of water on to boil. When boiling, carefully lower the eggs on a slotted spoon into the water and turn the heat down to medium. Cook on a gentle boil/fast simmer for seven minutes.

Tip the boiling water down the sink and run the cold tap over the cooked eggs until they are cool to the touch. Tap both ends of the eggs on the counter and then roll them gently to break the shell. Peel carefully and season with salt & pepper. Tip some plain flour into a shallow dish, season with salt & pepper and roll the eggs around in it to coat in the seasoned flour. Set aside.

For the breadcrumbs:

  • 50 gr panko or normal breadcrumbs
  • 2 tbsp finely chopped coriander
  • the grated zest of 1/2 lemon
  • 25 gr finely grated manchego/parmesan
  • 1/2 tsp garam masala
  • a pinch of dried chilli flakes

Put all the ingredients in another shallow dish and mix well. Set aside.

For the Curry Mayonnaise:

  • 4 tbsp good mayonnaise
  • 2 tsp madras curry powder or madras curry paste
  • the juice of 1/2 a lemon
  • 2 tbsp finely chopped fresh coriander
  • salt & pepper

Mix everything together in a small bowl. Taste and add more lemon juice or curry powder until you are happy with the balance.

To Assemble:

Following the step-by-step pictures above, lay a large piece of cling-film on your work surface. Tip half of the tofu “sausage” mix onto the centre of the cling-film and spread it out into a rough square big enough to wrap around the egg.

Place the seasoned & floured egg in the centre of the tofu square and lift up all four corners of the cling-film. Use the cling-film to cover the egg evenly with the tofu mix then twist the top to seal it well and roll it about in your hands to make sure it is all evenly covered (see pictures above).

Carefully peel the cling-film off and drop the tofu coated egg into the breadcrumb mix. Cover the egg by rolling or patting the breadcrumbs all over. Repeat with the other egg and refrigerate until ready to cook.

To cook: heat a few inches of sunflower oil in a large frying-pan or wok and heat to 180 C or until a piece of bread thrown in sizzles and browns.

Carefully lower the Scotch eggs on a slotted spoon into the hot oil and cook for 1 or 2 minutes per side until golden brown and crispy all over. Remove with a slotted spoon and drain on kitchen paper.

Serve warm or cold with a dollop of curry mayonnaise.

Or to make it a main course you could serve it with these turmeric potatoes which is my warm version of a piccalilli.

Turmeric Potatoes

serves 3, vegan

Prep time: 10 minutes Cooking time: 30 minutes

  • 800 gr small new potatoes, halved or quartered
  • 1/4 cabbage, cored and shredded
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 green chilli, chopped
  • 1 tbsp minced ginger
  • 2 tsp mustard seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp turmeric
  • 500 ml veg stock
  • salt & pepper
  • 1 tbsp palm sugar/brown sugar
  • 2 tbsp cider vinegar
  • a handful of fresh coriander, chopped

Heat two tablespoons of oil in a large pan over a medium heat and add the mustard seeds when they start to pop add the onion with a pinch of salt and cook until translucent, about 5 minutes. Add the garlic, ginger, chilli and cook for another minute. Throw in the potatoes with the ground spices and stir to coat well, then add the cabbage.

Season well with salt & pepper and add the stock and palm sugar. Bring to a boil then lower the heat to a simmer, cover and cook until the potatoes are tender, 20 – 25 minutes depending on the size of your potatoes.

Remove the lid, add the vinegar and continue to cook until most of the liquid has evaporated. Season again with salt & pepper and add the coriander. Taste to check seasoning.

Serve hot or room temperature as a spicy potato salad.

Things That Made Me Smile Today…………….

This is one of the three puppies that we found abandoned at the side of the road a few days ago.

With my friends Martine & Harri we tried to coax them out from their hiding place with a sausage tied to the end of a piece of string.

Happily after a few hours we got them all out and took them to Arca Noah rescue where they have had their photos taken and posted on the website waiting to be adopted. 

I was tempted to keep them all but I don’t think Rufus would be too pleased!!

Happy Thanksgiving Everyone!!

17 Responses to “Indian Spiced Scotch Egg with Curry Mayo and Turmeric Potatoes”

  1. Savorique November 24, 2011 at 4:31 pm #

    Thanks for sharing the history of the Scotch egg. This vegetarian version seems pretty easy to make. Good to see that the tofu “sausage” does not stick badly to the cling-film.
    The first pic is really thought provoking as it one immediately wonders “how the hell did she insert the soft yolk into this yummy mixture”? Bravo!

  2. Victoria Challalncin November 24, 2011 at 4:55 pm #

    I lived in London a long time ago, where I encountered many versions of Scotch eggs. But I have never seen a vegetarian version–nor one that looks this good! Thanks for posting both the recipe and the history.

  3. ediblesubstance November 24, 2011 at 5:38 pm #

    wow really interesting history and boy that looks yummy! 🙂

  4. Rufus' Food and Spirits Guide November 24, 2011 at 6:35 pm #

    I’m so glad you saved those puppies. They are precious. Your egg looks just fantastic. They’re on quite a few menus here, including a place run by an Irish guy. I’ll have to try it, but I don’t think it’ll look as good as yours. P.S. Rufus just chatted me and said he wants a playmate.

  5. tiffany November 24, 2011 at 8:28 pm #

    I’ve never heard of a Scotch egg. Thanks for introducing me to it… and Happy Thanksgiving! (I know it’s not Thanksgiving where you are, but I figured I’d say it anyway! :D)

  6. Anna November 25, 2011 at 1:18 am #

    First time I learned about Scotch Eggg…I love picnics, but it is just BLTs, Doritos, and soda for us. This recipe is pretty interesting. I hope I can bring some for a family picnic sometime. Thanks for the post!
    Your pictures are amazing, by the way…Cute doggies!

  7. ceciliag November 25, 2011 at 1:28 am #

    i love scotch eggs, my mum used to make them for picnics, and i had forgotton about them, Maybe I will try them again However i am really interested in your turmeric potatoes, they look really tasty.. c

  8. Ramona November 25, 2011 at 5:20 am #

    Those vegetarian scotch eggs are marvelous. I have been planning on making scotch eggs and you beat me to it. : ) Lovely pictures!! PS… I wish I could help rescue one of those cute little puppies. They are are spectacular. 🙂

  9. Tony Ward November 25, 2011 at 10:20 am #

    History lessons AND great food , whatever next guapa. They look and sound delicious, all helped down with a chilled glass of Chenin Blanc…que luquo !! xx

  10. Chica Andaluza November 25, 2011 at 11:01 am #

    I love “proper” scotch eggs and never though to make a veggie version – yours looks stunning, and as for those potatoes! PS. We took in one abandoned dog and then a second one – it was the best thing we ever did…they keep each other company and entertain each other all day long…go for it (or at least one of them, they´re so gorgeous!). PPS. Have left a reply re the okive pickling on my site for you/Margarita in case you need more info just let me know!

  11. thecompletecookbook November 25, 2011 at 5:29 pm #

    I absolutely agree about he egg being so much nicer soft boiled – great take on the original version.
    Precious little puppies, they look to be in good condition too – hope they find homes really soon!
    Happy thanksgiving,
    🙂 Mandy

  12. marla November 26, 2011 at 6:00 am #

    Oh I hope those little pups get adopted to great homes soon.
    Your recipe looks amazing!

  13. Tes November 26, 2011 at 8:22 am #

    Oh those puppies! They are so adorable!!! Your egg look so stunning! What a fabulous recipe 🙂

  14. therecanbeonlyjuan November 26, 2011 at 3:01 pm #

    It makes me so sad that there are people in this world who abandon animals who are so dependent on human kindness in the first place (and puppies are just so small and helpless). But it makes me so happy that there are special people like yourself who are angels to some of those little animals.
    May they all find good homes!

  15. Phil @ Saltpig Canteen December 13, 2011 at 7:18 pm #

    I really like this recipe, I like the Indian twist on a British classic. The mayo sounds awesome too, I can think of tonnes of dishes it could go with and that puppy! How could someone abandon that!!!

    Here’s our Scotch Egg recipe with a Spanish edge It’s not vegetarian but you could still incorporate the flavours with a meat substitute.

  16. Celina December 19, 2011 at 7:36 pm #

    Fantastic. I’ve been toying with a veggie scotch egg for ages, and it’s so good to see it proven that it can be done. Love the blog!


  1. Spiced Golden Turmeric Milk – drinking to your health | food to glow - August 12, 2013

    […] Indian Spiced Scotch Egg with Curry Mayo and Turmeric Potatoes via Cook Eat Live Vegetarian […]

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