Scotch eggs with minced pork
6 servings
45 minutes
Scotch eggs are a dish rooted in Scottish culinary traditions but have become popular worldwide. The combination of a tender boiled egg and juicy pork sausage wrapped in a crispy coating creates a unique flavor: a golden crust outside and softness inside. Originally, this dish was made as a convenient snack to take on the go. Today, it is served as an appetizer or main course, complemented by fresh salads and spicy mustard. The excellent balance of proteins and fats makes Scotch eggs a hearty and nutritious treat. When hot, they reveal the full palette of flavors, while chilled they become a great option for picnics. Traditions, taste, and convenience are what make this dish not just a culinary masterpiece but also part of gastronomic history.
1
Place six eggs in a pot of cold water, bring to a boil, and cook for eight minutes. Pour cold water, cool down, and peel.
- Chicken egg: 8 pieces
2
Divide the minced meat into six parts, shape each into an oval patty about one centimeter thick. Place a boiled egg in the center of each patty and seal the minced meat on top to form a ball with the egg inside.
- Minced pork: 1 kg
3
Beat the remaining two eggs, dip the prepared balls in them. Then coat them in flour seasoned with salt and pepper, and then in breadcrumbs. Place in the refrigerator for ten minutes.
- Chicken egg: 8 pieces
- Wheat flour: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Breadcrumbs: 225 g
4
In a deep skillet, heat oil to 160°C. Fry the eggs for five minutes until golden brown. Serve the cooled eggs with green salad and mustard. They can also be served hot.
- Vegetable oil: 150 ml