Crispy Indian Scotch Eggs Recipe by Dapur Sinolin

Crispy Indian Scotch Eggs Recipe by Dapur Sinolin

Prep time: 10 mins

Cook time: 20 mins

Servings: 5


  • 6  of eggs, 5 for boiling
  • 300 grams of boneless, skinless chicken breasts
  • 1 red onion, peeled and quartered
  • 2 garlic cloves
  • 10 grams of ginger, peeled
  • 1 tsp of cumin
  • 1 tsp of chili
  • 1 tsp salt
  • 1 tsp of fresh coriander
  • 100 grams of flour
  • 100 grams of  breadcrumbs
  • 1 litre of Sinolin Cooking oil, for frying


  1. Boil 5 eggs in boiling water for 5 minutes. Immediately transfer eggs to an ice water bath to cool. This will prevent the eggs from cooking further and making the shell easier to peel off later.
  2. In a food processor, blend the chicken, onion, garlic, ginger, cumin, chili powder, salt, and coriander.
  3. Press out the chicken mixture into 5 patties, peel the eggs roll them in flour and wrap the patties around the egg.
  4. Whisk the remaining egg, and roll the chicken-wrapped egg in flour, then egg wash, and finish in breadcrumbs. Repeat for each egg.

Heat oil and fry each egg for about 5 minutes, until they turn golden brown evenly on all sides.  Serve  with your favorite sauce.

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