Scotch eggs – a traditional Scottish dish, ham can be substituted with homemade sausages. The eggs should not be ovierdigest or an ugly blue circle will form around the yolk. Chicken eggs can be replaced with quail eggs. Do not replace the anchovies with other small fish of spicy salting, it is better not to use.
Scotch eggs ingredients
- Ham 500 g
- Eggs 8 pcs
- Mustard 0,5 tsp
- Anchovy 4-5 pcs
- Wheat flour 100 g
- Breadcrumbs 150 g
Scotch eggs recipe
The recipe for scottish eggs is very simple. Boil six eggs in boiling water over low heat for 8 minutes. Put boiled eggs under running cold water, and then gently peel. Grind the ham in a blender or in a meat grinder, mix with finely chopped anchovies, salt and pepper. Pour the breadcrumbs, flour and, also separately, the lightly beaten remaining eggs into separate bowls.
Divide the ham into 6 equal parts so that you can use the scales more accurately. Spread the ground ham in the palm of your hand, place the boiled egg in the center and wrap the ham.
Beat the remaining eggs with a fork, dip the eggs in the Scottish way after flour. Make sure the beaten eggs cover the flour well.
Then roll the eggs in bread crumbs. If before that there are areas with flour on the eggs, then the crackers do not stick.
Prepared scotch eggs deep-fry for no more than 4 minutes. Eggs must be turned over periodically, otherwise the shell may burst.