Scotch eggs with mince
6 servings
20 minutes
Scotch eggs with minced meat are a delicious dish from Scotland that pairs perfectly with the hearty cuisine of the region. Historically created as a convenient way to prepare a nutritious meat snack, it is now a favorite dish worldwide. Eggs wrapped in flavorful minced meat, breaded and fried to a crispy golden crust create a harmony of textures: tender egg inside, juicy meat outside, and appetizing crunchy coating. Depending on the choice of meat, the flavor can range from mild chicken to rich beef. These balls are perfect as both an appetizer and a main dish, especially when served with spicy sauce or fresh vegetables. They combine tradition and modernity, making them a beloved treat for many food enthusiasts.
1
We are making minced meat.
2
Add an egg and spices to the minced meat (it can be any kind, even chicken; the dish will be dry anyway). Mix thoroughly. Let it sit for the spices to infuse.
- Chicken egg: 2 pieces
- Seasonings: to taste
3
Boil quail eggs and keep them in ice water for better peeling. Peeling the eggs is the longest procedure in preparing this dish.
4
Take the minced meat, pinch off a small piece, and roll it into a ball. Flatten it into a patty, place the peeled egg in the center, and roll it into a ball with your palms. Repeat the process with all the eggs.
- Ground meat: 500 g
- Quail egg: 10 pieces
5
Heat oil in a deep fryer (I don't have one, so I poured oil into a saucepan). This will take about 5 minutes. Take 3 plates. Put flour in one, breadcrumbs in the second, and an egg (whisked with a fork) in the third.
- Extra virgin olive oil: 700 ml
- Wheat flour: 100 g
- Breadcrumbs: 200 g
- Chicken egg: 2 pieces
6
Next, it's very simple. Take a ball, send it into flour, then dip it in egg, and then in breadcrumbs. Toss it into oil.
- Wheat flour: 100 g
- Chicken egg: 2 pieces
- Breadcrumbs: 200 g
- Extra virgin olive oil: 700 ml