Kafta Snugged Scotch Eggs

Preparation info
  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

The key to a perfect Scotch egg is a pool of velvety yolk, a moist, meaty rim, and a robust, crunchy crust achieved here with a fine-grade bulgur. Hard-boiling the eggs is a sin!


  • 6 eggs
  • 1 onion, quartered
  • 1 handful of mixed herbs (mint,


  1. Fill a saucepan with plenty of water, add a generous pinch of salt and place over a high heat. Add four of the eggs and bring to a gentle boil, then cook for 3½ minutes for soft-boiled eggs, or longer if preferred. Fill a large bowl with iced water and once the eggs are cooked, drain well and immediately transfer to the iced water to stop them cooking and to make peeling