Hot Dishes
Scotch Egg
timer
10 MIN
signal_cellular_alt
Easy
person
4 servings
About This Recipe
These Crispy Scotch Eggs with Curry Sauce are a gourmet twist on a classic favorite! Succulent minced pork, seasoned with onion, salt, black pepper, and olive oil, is wrapped around tender quail eggs for a rich, flavorful bite. The secret? Vigorously stirring the meat mixture until elastic for the perfect texture. Coated in golden breadcrumbs and fried to crispy perfection, these mini Scotch eggs are irresistible on their own—but the creamy curry-infused sauce takes them to the next level. Made with butter, flour, chicken broth, and a hint of nutmeg, this velvety sauce adds a luxurious finish. Whether served as an appetizer or a snack, these Scotch eggs deliver a delicious crunch outside and a melt-in-your-mouth center. Perfect for impressing guests or indulging in a restaurant-quality treat at home!
Instructions
Detailed preparation guide
servings
4
Total Time
10m
shopping_basket Ingredients
Main Ingredients
- pork 180g
- quail eggs 4 pieces (1 per egg)
The aromatics
- starch 1 tbsp
- breadcrumbs 3 tbsp
- butter 10g
- flour 2 tbsp
- chicken broth 50ml
The sauce & seasonings
- onion 50g (half a medium onion)
- olive oil 1 tbsp
- curry sauce 2 tbsp
- salt to taste (approx 1/4 tsp)
- black pepper to taste (approx 1/4 tsp)
- nutmeg optional (1/8 tsp)
menu_book Directions
1
Step 1
Grind the pork into minced meat.
2
Step 2
Chop the onion into small pieces, add salt, black pepper, olive oil and a small amount of starch.
3
Step 3
Stir in one direction with force, making sure to stir until the meat is elastic and has a good texture. This step is very important.
4
Step 4
Peel the cooked quail eggs and coat them with a thin layer of starch.
5
Step 5
Place a small spoonful of minced meat in your hand, then wrap it around a quail egg.
6
Step 6
Use both hands to shape the meat into a ball, making sure the meat is evenly wrapped around the egg.
7
Step 7
Then roll the meatball in breadcrumbs to coat. The basic shape of the Scotch egg is now complete.
8
Step 8
Heat oil in a pan to around 160 degrees, then fry the meatballs coated in breadcrumbs.
9
Step 9
Fry until the meatballs are golden brown, then remove them from the oil. They can be eaten now, but I added a sauce to make them more perfect.
10
Step 10
Melt a small piece of butter, then add a spoonful of flour.
11
Step 11
Stir the flour until it turns brown.
12
Step 12
Add chicken broth, curry sauce, salt, and black pepper to taste. I also added a little nutmeg, but this can be omitted if you don’t like the flavor. Continue cooking until the sauce thickens, then remove from heat and pour over the Scotch eggs.
13
Step 13
(This step is not a cooking instruction, but an advertisement for a book.)
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