Fried Scotch eggs
Fried Scotch eggs hide a layer of seasoned minced meat and boiled egg under a crispy trifle. Garlic and marjoram give the meat mixture a distinctive aroma and flavor, and slow frying ensures an enticing golden surface.
Ingredients · Servings 1 dose
- For the Scotch eggs:
- 600 g minced meat (mixture of pork and beef)
- 4 eggs
- 2-3 cloves of garlic
- marjoram to taste
- salt
- ground pepper
- For wrapping:
- 1 egg
- plain flour
- breadcrumbs
- For frying:
- oil
Method · 45 min
- Peel and crush the garlic. Place the minced meat in a bowl, season with salt and pepper, add the garlic and marjoram. Work the mixture thoroughly so that it holds together well.
- Place four eggs in cold water, bring to the boil and cook for 6 minutes. Then immediately cool them in cold water and peel them.
- Divide the meat mixture into 4 equal parts. Flatten each part, place an egg in the middle and cover it evenly with meat. Make sure that the egg is well sealed on all sides.
- Prepare the flour, beaten egg and breadcrumbs. Gradually coat the meat-wrapped eggs in flour, egg and breadcrumbs.
- Heat a layer of oil in a deep frying pan. Fry the Scotch eggs on a low to medium heat for approximately 10–12 minutes, turning them regularly during frying so that the meat cooks evenly and the coating is golden on all sides.
- Let the finished Scotch eggs drain briefly on paper towels and serve warm or cold.
