Scotch eggs
4 servings
40 minutes
Scotch eggs are a classic British dish created for a hearty snack. Believed to have originated in the 18th century, they became popular in pubs and at picnics. They consist of boiled eggs wrapped in sausage meat and coated in a crispy golden crust. The flavor is rich and harmonious: juicy meat, tender white, and creamy yolk complemented by a light crunchy coating. They are easy to eat by hand and look particularly appetizing when cut open. Often served with salad or tangy sauces that enhance their rich taste.
1
Boil 4 eggs hard. Peel the eggs and roll them in flour. Wrap each in a patty made of 60-90 grams of minced meat, trying to maintain the shape.
- Chicken egg: 5 piece
- Wheat flour: pinch
- Ground meat: 315 g
2
Dip in beaten egg, coat with breadcrumbs, and fry in hot oil for about 7 minutes. Place on paper towel and cool.
- Chicken egg: 5 piece
- Breadcrumbs: to taste
- Vegetable oil: to taste
3
Serve cut in half, garnished with salad leaves.
