This is such a fun little afternoon snack or picnic accompaniment, using our Katsu Curry Kit. Great for making ahead and finishing at the point of serving. The recipe can be adapted for vegetarians as well. Crunchy on the outside, soft and runny on the inside, and together with a rich curry mayo, these are super tasty and easier to make than they look!
You will need some cling film or reusable food wrap, a pot for deep-frying and some paper towels
First, soft boil your eggs, for 6.5 minutes, and cool immediately with cold water in a bowl.
Next prepare your mince; season with salt, pepper and miso paste, chives and mix together until combined.
De-shell the eggs and leave to cool.
Put the packet of panko breadcrumbs onto a plate or tray.
Put a piece of cling film over your hand; it should measure at least 20cm by 20cm, and then put 2 large tablespoons of the mince mixture onto the palm of your hand with the cling film on top and flatten to create patty to make it 1.5cm thick.
Next lay on your boiled egg, and add more mince around the egg to cover it completely. Take care that the egg doesn’t break, so handle gently!
Close the cling film up so that the mince is wrapping the egg cosily, and repeat for the second egg. Leave to rest in the fridge for 1 hour.
When ready to fry, simply take the cling film off and roll it across the panko to give it a thick crumb. To make it extra crunchy, you can also dip it in whisked egg before rolling in the panko breadcrumbs. Repeat for the second egg,
Heat up the oil until bubbling, and deep fry both eggs, one at a time for 3-4 minutes on each side, for an even crisp. Rest on paper towels to absorb excess oils.
Whilst the eggs rest, make your mayo, simply mix the curry paste with equal amounts of mayonnaise and you are ready to serve it as a dip and dressing for the scotch egg, and some salad on the side.
Slice the eggs lengthways with a sharp knife and turn them onto their backs quickly so that the yolks don’t run out.
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