| Preparing time: 1 hour | Cook time: 2 min |
| Ingredients | Method |
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8 hard-boiled quail eggs
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Peel the quail eggs and set aside.
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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
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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.
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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.
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500-700 ml vegetable oil for deep fry
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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.
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Cover each meatball with the flour. |
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Then coat in lightly beaten egg and bread crumbs
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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.
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I tried this for my traditional Christmas Eve buffet. It went down really well
Have you ever tried freezing scotch eggs? I need to either freeze spare ones or give them away!
Hi Brian, thank you, No, I haven't tried to freeze scotch eggs, however you can give it a try and let me know how it turned out
they do make a lovely little snacks and are great fun to make too!
How thin a layer of meat should be? Just curious as if too thick the meat can be raw
Thank you Melissa, I also was afraid about it before I made a first batch. But you don?t have to worry, you need to divide the meat mixture into eight equal parts, which is about 40 g each. Frying oil also needs to be heated to 180C. If you follow these two rules, the meat will be fried and succulent at the same time