But that friend will really not mind if you serve in front of him/her some mouthwatering and healthy baked Scotch eggs. Now over a party, you can always start an argument on the origins of Scotch eggs, as to why they are called Scotch eggs – while some argue that they originated from North Africa, some say it came from Yorkshire, some say from India – you can always sneak out while your friends will heat up the argument, grab a handful of these healthy snacks and devour them without delay. Who really cares where they came from, its important where they are going now – straight into your stomach. But as you know me by now that I do care how healthy it is! So, this weekend, this party snack and picnic classic gets a healthy makeover in my kitchen- two thirds of the fat is knocked off by using lean chicken mince and baking with 1 calorie spray oil instead of frying. It’s just gorgeously soft inside, crunchy outside with meaty layers.
A lovely soft middle and a golden, crispy outside – now that’s what I call proper Scotch eggs. I like the centre of my sctoch eggs harder but if you prefer a runny one, just boil them a couple of minutes less.
Serves: 4 – 6 people
Time: 40 minutes
Ingredients I Used:
5 large free-range eggs boiled, 1 beaten
800 g quality mince meat (I used chicken, you can use your choice of meat)
1 small bunch fresh coriander leaves picked, finely chopped
1 teaspoon Cumin powder
1 teaspoon Coriander powder
1 teaspoon Red Chilli Poweder
1 teaspoon garam masala powder
salt to taste
150 good-quality breadcrumbs
1 calorie spray oil
3 tablespoons vegetable or corn oil
Lets Cook Now
Step one: Put 5 eggs into a pan of cold water and bring them to boil, add a pinch of salt to the pan. Adding salt to the boiling eggs helps to peel off the shell easily and smoothly. Boil them for 10 minutes and then transfer them to a bowl of cold wate. Once cooled, peel them carefully.
Step two: Put the chicken mince meat into another bowl with the herbs, a good grating of coriander, cumin, red chilli, garam masala and a good pinch of salt. Give it all a good mix together then divide into 5 balls.
Step three: Have three things ready – cling flim, beaten eggs and breadcrumbs. Spread the cling flim on a flat surface. To make the Scotch eggs, start by oiling your hands and the cling flim. Take a portion of chicken mince meat balls, flatten it into an round-shaped pattie. Place one egg in the centre. Roll the cling film into a small pouch, gently shaping the mince meat evenly around the egg, moulding it with your hands.
Step four: Roll the meat-wrapped egg then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
P.S. : I have baked the meat-wrapped eggs for 3-4 minutes in the oven before dipping into the beaten egg and coating with breadcrumbs because I like my meat to be well done. If you are shallow or deep frying the meat-wrapped eggs instead of baking, you do not need to do this. Just fry them directly after coating.
Step five: Spray the meat-wrapped eggs with the one calorie spray oil.
Step: six: Take a flat baking tray. Carefully place the eggs on the baking tray and bake it for 10 minutes in a pre-heated oven in 180 degree C, checking them every so often, brushing with the oil lying on the bottom of the tray, until golden. Run a wooden skewers through a scotch egg to check if its ready. Remove with a slotted spoon.
Top tip: If you don’t care about counting calories, then instead of baking them, simply shallow or deep fry them in oil. If you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.
Step seven: Cool the eggs slightly, then cut them into halves and arrange them on board with a quick, good homemade dip made of low-fat yoghurt (you can use mayonaise if you don’t count your calories), mustard sauce and lime juice. Serve with a few cucumber slices on the side. Heaven.