- 5 large free-range eggs
- 2 x 250 g packets of mixed cooked grains, ideally with punchy flavour
- 2 heaped teaspoons rogan josh curry paste
- 1 bunch of fresh mint (30g)
- 50 g plain flour
- 1 naan bread
- 2 litres vegetable oil, for frying
- mango chutney
- Soft-boil 4 eggs in a pan of boiling salted water on a medium high heat for 5 minutes exactly, then drain, cool under cold running water, and peel. Tip the grains into a food processor with the curry paste, pick in the mint leaves, then whiz until fairly fine and tacky in texture, adding a splash of water, if needed. Divide into 4 balls. One at a time, pat out on a 15cm square of greaseproof paper, to just under 1cm thick. Place the paper flat on your hand, put a peeled egg in the centre and mould the mixture up and around the egg to seal it inside, using the paper to help you. As it comes together into a ball, remove it from the paper and press gently in your hands to create the perfect covering – patch up any holes as you go. Place the flour in one bowl, beat the remaining egg in another, then whiz the naan to fine crumbs and tip into a third bowl. Cover the coated eggs with flour, dip into the beaten egg and roll in the crumbs until well covered, then chill.
- When you’re ready to cook, just under half-fill a large sturdy pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go. Carefully lower the Scotch eggs into the pan using a slotted spoon and cook for 8 minutes, or until golden. Scoop out and drain on kitchen paper. Cut in half and serve seasoned lightly with sea salt and with mango chutney for dunking.
- Fantastic with salad for dinner, or serve up half as a starter or lighter bite.
Super-fun made with the double yolker eggs you’re able to buy these days – everyone loves them!
Source: Jamie Oliver