Fried Scotch Egg
by Editorial Staff
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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