Ekin Arabacıoğlu, who can cook with pleasure from morning to evening as therapy after turning on the music and closing herself in the kitchen, wrote for Yemek.com .
Today, we wanted to give you the recipe for a snack worthy of dukes and lords, whose origins date back to the mid-1700s in England. As in the Scotch eggs recipe, spicy minced meat wrapped around slightly boiled eggs is coated in flour mixture and fried. These Scotch eggs are served cut in half.
Should we talk about the egg yolk that flows like lava when you cut it by dipping a knife into its crispy outer layer, or the mustard-spiced meatballs on the outside? It would be best if we talk about them all in the recipe and leave the cooking and comments to you. Introducing Scotch Eggs, eggs wrapped in meatball mixture!
- 5 medium sized eggs
- 500 grams of lean ground meat
- 4 sprigs of spring onion
- 2 cloves of garlic
- 2 tablespoons dijon mustard
- 1 tablespoon ketchup
- 3 tablespoons of extra virgin olive oil
- 1 tablespoon corn or wheat flour
- 2 heaping teaspoons cumin
- 1 heaping teaspoon of salt
- 1 teaspoon of chili pepper
- 1 teaspoon black pepper
- 1 teaspoon of thyme
For the sauce:
- 1 tablespoon of yoghurt
- 1 tablespoon mayonnaise
- 1 teaspoon dijon mustard
- 1 clove of garlic
- 1/2 teaspoon finely chopped dill
- 1 teaspoon sweet red pepper (optional)
- 1 teaspoon sumac (optional)
To fry:
- 1/2 cup wheat flour
- 1 tablespoon corn flour
- 1 tablespoon semolina
- 2 scrambled eggs
- 1 cup coarsely ground breadcrumbs
- 1 liter sunflower oil
How to Make Scotch Eggs Recipe?
- To make the sauce, mix the grated garlic and other ingredients in a bowl with a fork.
- Boil the eggs, which you previously brought to room temperature, in boiling water to which you add some salt for 3-4 minutes. Place in cold water or place in a bowl of ice water to stop cooking.
- Peel the cooled eggs and dry the moisture on them with a paper towel.
- Mix and knead the minced meat, finely chopped spring onions, grated garlic and other ingredients thoroughly in a deep bowl. After making sure that the ingredients are well combined, divide the mixture into five equal parts.
- Take one of the minced meat pieces and flatten it well in your hand. Put the boiled egg on top and slowly fold it from the bottom to the sides so that the minced meat covers the egg.
- Then, shape the egg between your hands without crushing it too much. Make sure that the minced meat is evenly distributed around the egg. Repeat the same process for the remaining eggs.
- The meatballs you prepared; Dip it first in the white flour mixture, then in the beaten egg and finally in the coarsely ground breadcrumbs.
- In well-heated deep oil, fry the meatballs for 2-3 minutes until they become crispy and golden brown.
- Place the fried egg patties on a paper towel to absorb excess oil. Cut it in half and serve it before it gets cold, accompanied by the sauce you prepared beforehand.