Agreed, eggs, especially Scotch Eggs were a rather later entry into the gourmet scene in the 19th century. Although if food lores are believed then the beginning of scotch eggs was as a luxury
dish – made with fish paste and not the sausage meat mince, which was later replaced with that of a lamb. This Enid Blyton’s favourite became a favourite once again with breadcrumbs emerging
as a better coating ingredient – and just like that this savoury version of the real Easter Egg became a part of the table.
Today, it is rather easy to spot it – not as a main dish but as a happy
appetiser, loved by all.”
Put a large pan on high flame and add water in it, bring it to a boil. After a boil, add 4 eggs in the pan and boil them for about 5 min.
Take a large bowl and mix together the minced chicken,
coriander leaves, parsley, rosemary, mace powder and English mustard. Season this with salt and pepper as per your taste. Knead it like dough.
Peel them and keep aside. Next, crack the
remaining two raw eggs in a bowl with the milk and season with a little salt, beat them together until everything is mixed well. In another bowl, place the flour along with a little salt and pepper
Divide the mince in four, take the chicken mixture and spread it with your fingers until it is large enough to encase a single egg. Make sure to spread the flour on your working space so
that the chicken mixture doesn't stick.
To assemble the eggs one by one, roll one egg on the flour bowl and place it at the center of the flattened minced chicken mixture. Gently encase the egg so
that it is covered completely with the minced chicken. Then dip this covered egg in the flour, and then the egg-milk mixture, and finally with the breadcrumbs.
Heat the oil in a frying pan over
medium flame. When the oil is hot enough, add the eggs separately one by one. Fry these eggs till golden brown in color. Served with your favorite sauce.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.