Soft- or hard-boiled eggs, enveloped in spicy mashed potato, coated with bread crumbs and deep-fried in hot oil…You have guessed it right! Yes, it is SCOTCH EGGS…
a very popular dish across the world with diverse mutations to suit different cuisines!

Believed to be originally wrapped with fish paste only to be later replaced by minced sausage meat on the commercialisation of the dish, it is generally covered by mashed potato these days! This is how a recipe evolves and takes shape depending upon the taste and culture of the place!

When scotch eggs were introduced to the Indian kitchen, the recipe naturally mutated to imbibe some Indian flavours! Covered mostly with mashed potato and sometimes with minced meat, the paste is seasoned with typical Indian spices to augment the palate to suit our taste buds. So, this is how we have incorporated an international dish into our cuisine and in no time it became a popular snack to be relished and savoured!

My tryst with this dish happened much later when I started preparing continental dishes and it took me quite some time to master the art of covering the eggs with mashed potato flawlessly and frying it without upsetting the shape and look!

Before frying

SERVES- 4 nos
CUISINE- English
TYPE- Snack


  • Eggs- 4 nos
  • Potato- 3 large
  • Onion- 1, finely chopped
  • Ginger, chopped- ½ tsp
  • Garlic, chopped- ½ tsp
  • Black pepper powder- 1 tsp
  • Cumin powder- ½ tsp
  • Garam masala powder- 1 tsp
  • Red chilli powder- ½ tsp
  • Bread crumbs- 1 cup
  • Cornflour- 2 tbsp, dissolved in ¼ cup of water
  • Salt- to taste
  • Oil- for deep frying


Boil eggs in salted water for 10 min if they are to be hard-boiled. For half-boiled ones reduce the cooking time.

Take out from hot water and put them in cold water for some time. Remove the shells. Cut them into halves and keep aside.

Boil potatoes. Remove the skin and mash them to a smooth consistency.
Add finely chopped onion, ginger and garlic.

Mix in the spices and adjust salt.

Now cover each egg with the mashed potato nicely to cover the entire egg completely.

Dissolve cornflour in ¼ cup of water. Add a little more water if the consistency is thick as we need a thin batter to coat the eggs. Add a pinch of salt.

Spread the bread crumbs on a plate.

Now dip each potato coated egg in the cornflour batter and then roll in the bread crumbs well to cover the entire egg.

Put these in the refrigerator for at least one hr or till frying.

Put enough oil in a wok to deep fry the eggs.

Fry them in hot oil on medium flame till golden brown.

Serve hot with tomato ketchup.


Pretty simple yet lip-smacking recipe.

Don’t want the mashed potatoes to be spicy? Just avoid using the spices and season it simply with salt and black pepper. It would taste great too.

Scotch eggs are traditionally deep-fried to get that extra crispy crust, but for an easier alternative, consider them baking in a hot oven. Though I never tried the baked version of this English picnic snack as I prefer it to be deep-fried to get that crispy and crunchy taste!

After coating it fully with bread crumbs, it is important to keep it in the fridge for a while to set the coating, as it will be easier to fry it that way.

So here is a humble effort to present an indigenous version of scotch eggs keeping the original recipe intact. The Indian spices in no way contradict the taste, it rather makes it yummier, spicier, more flavourful and definitely more interesting as well.

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