Beef Rendang Scotch Egg Recipe

Scotch eggs take on a whole new meaning with Twisted’s Beef Rendang Scotch Egg recipe. It’s the best scotch egg recipe you never knew you needed.

Done in 4 hours

Serves 6



for the rendang:

1 tbsp coconut oil

5 tbsprendang paste

1kglean stewing beef

400mlcoconut milk


1 1/2 tspsalt

1 tspsuagr

1lime, juiced and zested


100gplain flour

3eggs, beaten

100gpanko breadcrumbs

2egg yolks

200mlvegetable oil

1garlic cloves, crushed

1 tspmustard

1 tsprice wine vinegar

Scotch eggs are great. Beef rendang is one of the world's finest curries. Why has it taken them this long to get together and produce this seriously delicious offspring? Wait no longer, this scotch egg recipe brings the two together in a beautiful combination of flavours and crunch.


Heat the oil in a large casserole and fry the rendang paste for around a minute.

Add the beef, coconut milk, water, salt and sugar and stir to combine. Cover with a lid and cook on a really low heat for around 2/3 hours until completely tender, then shred the beef.

Turn up the heat and keep cooking until all the liquid has nearly evaporated. Add the lime juice and zest and season to taste. Allow to cool

Meanwhile, cook your eggs - place them in a pan of cold water and bring to a rolling boil. Remove from the heat and leave, covered, for 4 minutes, then remove and immediately place them under cold running water. Use old eggs if you can - they are easier to peel!

Wrap the eggs in the beef curry. You can use a sheet of clingfilm to make this easier. Allow them to chill in the fridge for around half an hour.

When they've chilled a bit you can breadcrumb them - dip them in the flour, shake off the excess, then dip them into the egg and promptly into the panko, making sure they are completely covered.

Preheat the cooking oil to 170°C and fry them in batches until golden and crisp.

Meanwhile, make your mayonnaise by whisking together the egg yolks, mustard, rice wine vinegar and a sprinkling of salt.

Keep whisking and gradually add the oil in a steady stream until the mayonnaise thickens.

Stir through the chilli pickle and serve with your tasty eggs!

What do you think of the recipe?

Hugh Woodward

Hugh Woodward

Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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