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Mini Scotch Eggs

Preparing time: 1 hour Cook time: 2 min
Ingredients Method

8 hard-boiled quail eggs

Peel the eggs

Peel the quail eggs and set aside.
300 g minced pork shoulder
½ tsp salt,
a pinch of pepper and cayenne pepper for seasoning
2 tabsp chopped fresh parsley
2 tbsp chopped spring onion
1 egg white
Minced pork shoulderSalt and pepperAdd chopped spring onionAdd chopped parsleyAdd egg white
Combine minced pork, salt and pepper, chopped scallion and parsley, egg white. I place all ingredients in a bowl of the stand mixer equipped with a paddle attachment and mix on low speed until well combined. You can do it with your clean hands in a glass bowl.
Place the egg on a portion of minced meatWrap the meat around the egg forming a nice ball
Divide the meat mixture into eight equal parts (about 40 g each). Take one portion, place the egg on the meat and cover with the meat forming a nice ball. Continue with all eggs.
500-700 ml vegetable oil for deep fry


Heat the oil in a thick-bottomed pot to 180ºC. Take two dinner plates. Pour the flour on one plate and the bread crumbs on the other. Crack the eggs into a soup plate or a bowl and beat lightly. Cover a plate with three layers of paper towel.
Cover the egg and meatball with the flourCover the egg and meatball with the flour

Cover each meatball with the flour.

Coat in the lightly beaten eggCoat in bread crumbs
Then coat in lightly beaten egg and bread crumbs
Transfer the meat ball into hot oilTransfer the fried Scotch egg onto the paper towel
Transfer each ball into hot oil and fry for about 2 minutes until golden brown. Transfer on the paper towels. Fry all egg and meatballs. Serve warm with vinaigrette lettuce.

Fried Mini Scotch Eggs Polly Eats LondonFried Mini Scotch Eggs Polly Eats LondonMini Scotch Eggs Polly Eats London

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