This classic British favourite gets a desi twist to. The soft egg with a crispy bhujia coating makes it the perfect afternoon tea time snack.
A classic British favourite with a desi twist, here’s a crowd-pleaser recipe that will be loved by all. The soft egg with a crispy bhujia coating makes it the perfect afternoon tea-time snack. Easy to prepare, this is the perfect picnic food as well as a party appetisers that will certainly impress every one!
Scotch Potato “Eggs” are a twist on traditional Scotch Eggs, the sausage-wrapped eggs, which are dipped in bread crumbs for crisp crust. But for this recipe of Scotch potato eggs, we have replaced the egg with a small potato. This is another great snack food our chef created for our visitors.
How to Hard Boil Eggs
Place eggs in Meyer Select Stainless Steel Milk Panlarge enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. To boil, heat them over high heat for about 4-5 minutes (soft-boiled eggs) and 9-15 minutes to make them hard-boiled eggs.
Remove from the stove and cover the pan. Let eggs stand in hot water for about 15 minutes for large eggs. (Note : 12 minutes for medium eggs; 18 minutes for extra-large).
Drain the water immediately and serve warm; or else you can cool them completely under cold running water or in a bowl of ice water, then refrigerate.
Expert Tip : Hard-boiled eggs are easiest to peel right after cooling.
Benefits of Having Eggs
1) Incredibly Nutritious - One single egg contains the amount of nutrients required to turn a single cell into a baby chicken. 2) Eggs are an excellent source of protein, so to complete the nutritional value of proteins in your body, it is important to have eggs. 3) Eggs are loaded with 13 essential vitamins & minerals. Eggs provide key sources of these important nutrients that are needed as a part of a healthy diet every day. 4)Eggs help increase high-density lipoprotein (HDL) levels known as good cholesterol & this is one reason why eggs are found to have little to no risk of heart disease.
1)In a Meyer Forgestone non-stick Frypan, heat ghee/butter and add cumin seeds for tadka. Let it sear till it gets brown. And then add chopped ginger & green chilli and saute them to infuse the flavour..
2) After the added ginger and green chilli turn brown add turmeric, red chilli powder and salt to make a thick masala.
3) Boil potatoes separately in a pressure cooker, nicely peel and grate them. Add these grated boiled potatoes and mix the masala properly. .
4) Soft boil 4 eggs in a separate saucepan and peel them. Make sure that the eggs don’t break.
5) Now gently take one egg at a time and coat the boiled eggs with the potato mixture making a thick coating on top of the hard egg coating.
6) To give its masala twist and crisp, roll the potato coated eggs in broken aloo bhujia. Roll it properly to give it proper crisp.
7) Deep fry the potato scotch eggs in a deep saucepan till it is crispy.
8) Serve hot with pudina chutney, tomato ketchup or any side dip you like to have this with. Few people have this with bread as well.