Serves 4
90 min
Coronation Chicken Scotch Eggs
Recipe GLPR1b8b6a412c2b92
Soft-boiled eggs wrapped in seasoned ground chicken with curry and thyme, then breaded and deep-fried until golden. Served with a spiced coronation mayonnaise for a classic British dish that balances creamy richness with aromatic spices.
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Ingredients
7 medium eggs, at room temperature
4 skinless, boneless chicken thighs
2 tsp mild curry powder
3 thyme sprigs, leaves picked
2 spring onions, roughly chopped
100g plain flour
100g panko breadcrumbs, blitzed fine
vegetable oil, for deep frying
150g mayonnaise
3 tbsp plain yogurt
1 tsp mild curry powder
½ tsp turmeric
2 tbsp mango chutney
salt to taste
Directions
Bring a large pan of water to a gentle simmer over medium heat. Carefully lower four eggs into the water and cook for 6 minutes. Drain well and immediately transfer the eggs to a bowl of ice-cold water. Once cool enough to handle, carefully peel the eggs under cool running water and set them aside on a clean plate.
Place the chicken thighs, 2 tsp curry powder, thyme leaves, spring onions, and 1 tsp salt into a food processor. Pulse until the mixture resembles fine ground meat with no large chunks remaining. Transfer the mixture to a bowl and divide into four equal portions. Roll each portion into a ball, then gently flatten it into a disc in the palm of your hand. Place one peeled egg in the center and carefully wrap the chicken mixture around it, rolling gently to seal completely and create an even coating. Set the four wrapped eggs on a plate.
Crack the three remaining eggs into a shallow bowl and whisk together. Place the flour in one shallow bowl and the panko breadcrumbs in another. Working with one wrapped egg at a time, roll it lightly in flour to coat, then dip into the beaten egg, and finally roll in the panko breadcrumbs until fully and evenly coated. Place the breaded eggs on a clean plate and refrigerate for 30 minutes.
While the eggs chill, prepare the coronation mayo. In a bowl, whisk together the mayonnaise, yogurt, 1 tsp curry powder, turmeric, and mango chutney until smooth and well combined. Taste and adjust seasoning with salt as needed. Cover and refrigerate until serving.
Pour vegetable oil into a large saucepan, filling it no more than one-third full. Heat the oil to 160°C (320°F). If you don't have a thermometer, the oil is ready when a small cube of bread browns in approximately 30 seconds. Carefully lower two scotch eggs into the hot oil and fry for 10–12 minutes, until the coating is deep golden brown. Using a slotted spoon, remove the eggs to a plate lined with paper towels to drain. Repeat with the remaining two scotch eggs. Allow all eggs to rest for 5 minutes before serving. Cut each scotch egg in half and serve alongside the coronation mayo.
