Scotch Eggs or Dim'er Devil

Hello there ...I am putting together another weekday quick fix here for you . This is for times when you want to do just one dish but something which is filling and wholesome . Both me and my better half love and have fallen hard for Scotch eggs or what we as bongs more commonly call '' the Dimer Devil ''. Scotch eggs are basically cooked eggs swaddled in mince meat , then breaded and fried. It is something that mostly gets ordered from outside but with hungry boy around , you are now making these lovelies at home. Just follow the steps and you are good to go :

Things you will need ( Makes 4 large scotch eggs )

• 04 large Eggs - hard boil in hot water and shelled

• 300 gm of boneless chicken breast ( dried and minced )

• 02 large onions - finely chopped

• 01 2 inch piece ginger + 02 -03 pieces of garlic + 01 green chilli , finely chopped

• 1/4th cup of chopped spring onion

• 01 tbsp homemade garam masala +01 bay leaf

• 01 tbsp cumin powder + 01 tsp Kashmir chilli powder

• 04 tbsp plain flour

• Salt to taste

• 02 tbsp oil

For the Bread coating

• 01 cup bread crumb

• 02 large eggs

• 02 tbsp flour + 01 tbsp cornflour + 01 tsp pepper powder

• Oil to Deep Fry

Steps

1. In a kadai heat oil , add the bay-leaf , onion , ginger , garlic and saute for 5 mins

2. Now add in the minced chicken , green onion , chopped chilli , cumin , garam masala , chilli powder and salt and saute for 5 mins . Do not cook this more than 5 mins as otherwise the chicken will dry out and get terse.

3 . Turn the heat off and cool the chicken mince completely to room temperature.

4. Once cooled - now remove the bay -leaf and run the mince once again in the mixie to form a well incorporated paste ( Do not add water at any of the steps , as we want a dry pate kind of consistency and not runny ) .

5. Bring this out on to a plate and add the flour - mix well .

6. In the palm of your hand , take a portion of the mince and make a flat roundel .

7. Place a boiled egg in the center of this roundel and cover the entire egg with the mince to make a oval ball . The mince should coat the egg completely . Try and retain the shape of an egg as much possible . Refer picture below .

Coating

1. For this , we need 02 separate utensils ( one for the dry & and one for the wet ingredients )

2. In one of the bowls , beat 2 eggs with a pinch of salt + some pepper powder and keep aside ( this is the wet ingredients for the coating )

3. In another flat plate , mix the flour , bread crumb , corn flour ( this is the dry ingredients for the coating )

4. Ensure to use one hand to manage the dry ingredient and the other hand to manage the egg - Do not use the same hand for both or it will get messy and lumpy .

5. Take your earlier assembled mince- eggs & use one of your hands to put it into the egg wash and transfer it to the plate of bread crumbs . Now use your other hand to roll the bread crumb on the scotch egg surface and coat well. Repeat the step once again to double coat .

6. Once done , wash and dry your hands and give them their final shape .

7. Chill the breaded scotch eggs in the freezer for full 30 mins before you deep fry them. This will help them keep their shape and not open up while frying . Deep fry the eggs and rest them for 10 mins before you cut them to serve .

Pro - Tip : Chill the breaded scotch eggs in the freezer for full 30 mins before you deep fry them. This will help them keep their shape and not open up while frying Serve with a onion - cucumber salad and mustard / tomato ketchup !