The Scottish Egg is a British dish. The boiled egg inside a minced meatball, deep-fried in breadcrumbs. A wonderful meat dish that will diversify your daily and holiday menu.
Cook: 45 min.
Servings: 6
Ingredients
Minced beef – 700 g
Boiled eggs – 6 pcs.
Raw egg – 1 pc.
Wheat flour – 4 tablespoons
Bread crumbs – 50 g
Fresh basil – to taste
Salt to taste
Pepper to taste
Refined vegetable oil – for deep fat
The amount of vegetable oil for deep-frying (in the range of 300-700 ml) depends on the volume of the frying pan – the oil level should reach about the middle of the meatballs with eggs.
Directions
This recipe requires minced beef or veal. If you have meat, grind it in a fine mesh meat grinder. Boil 6 eggs (no more than 5 minutes after boiling) cool under cold water and peel.
Mix the minced meat with chopped fresh basil, salt, and pepper. Beat lightly (tossing gently into a bowl) to keep the minced meat well on the egg.
Divide the minced meat into six equal parts. Spread each part with wet hands into a cake, put a boiled egg on it.
Tape the edges of the minced meat so that the egg is inside.
Dip the minced meat cutlet with the egg inside in flour.
Then dip in a raw egg, which you first need to beat a little with a fork and salt.
Then roll the egg cutlet in the breadcrumbs.
The breading should cover the Scotch egg on all sides.
Heat well over medium heat a sufficient amount of refined vegetable oil (I have sunflower oil) for deep fat. Gently place the beef and egg in the hot oil and sauté over medium heat for 5-7 minutes on each side so that the beef is well done.
Put the finished eggs in a Scottish way on a paper napkin so that the oil is absorbed.
Serve Scotch eggs with fresh herbs or vegetables. You can serve this dish both hot and cold. Bon Appetit!
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