Despite its name, it is believed that this recipe for Scottish eggs, or Scotch Eggs, was invented in England in the 18th century, although there is no consensus on its city of origin. These are cooked eggs covered in a paste of meat that meet and then be frying or baked. They are a very delicious snack that used to use travelers. Scottish eggs are enjoyed cold and it is very common to take them to the picnics to share. In recipes, we do not want you to miss this magnificent preparation, you will see that everyone enchants and, above all, the little ones. Discover how to make Scottish eggs step by step and accompany them with a fresh salad. Go for it!
| 🚻 2 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make Scottish eggs: |
| 3 eggs 200 grams of beef minced from veal 2 pinches of oregano 2 tablespoons of dijón mustard 1 pack of breadcrumbs aceite soft fry 2 pinches of nutmeg sal and black pepper to taste taste |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Scottish eggs:
1. Put a couple of eggs to cook and then reserve. On the other hand, divide the meat into two equal portions, dress with the spices and love it so that all flavors are impregnated, do not forget to add the mustard as the last. If you want to know how to prepare perfect cooked eggs, visit our article Cooked Eggs cooked Perfect – cooking times and tricks.
2. Peel the cooked eggs and flattened the meat with a circular shape to wrap the eggs. It deposits an egg on each piece of meat, grabs a corner of the film of film and tightens rounding and forming a meat ball stuffed with egg.
Trick: If you work the meat on a piece of plastic film it will be much easier to make the form of the photo.
3. Once both balls are well rounded, prepare breadcrumbs on a plate. If you feel like it, add some chopped parsley and garlic powder. Beat the egg with a little salt and have to batter the Scottish eggs.
Trick: Prepare a Honda pan with frying oil, the oil must be quite hot.
4. Remove the film paper from the balls carefully not to undo them. Each one through the beaten egg and then through the breadcrumbs.
5. When the oil is hot, introduce the Scottish eggs one by one so that it cold without spoiling the shape. Remove them with a wooden palette and do not leave them more than a consecutive minute on each side. In total, let them fry for about 4 minutes over high heat.
6. Remove the balls already fried and take them to a plate with absorbent paper paper. Your Eggs to the Scottish will be ready! You can accompany them with a slight layer of lettuce in Juliana and your favorite sauces to accompany.
