Scottish eggs (minced meat cutlet) recipe with photos step by step

Ingredients

	Chicken eggs — 8 + 2 pcs. 8 eggs in cutlets, 2 — for breading
	Chicken fillet — 500 gr.
	Dried chili pepper — 1 tbsp . l .
	Mustard — 1 tbsp . l .
	Black pepper — ~ 1/2 tsp. as little as possible
	Salt — to taste
	Panirov. crackers — 150 gr.
	Growing up. oil — for deep-frying

The perfect dish for a snack on the go.

500 gr. Chicken fillet

1 tbsp dried chili pepper

1 tbsp mustard

~ 1/2 tsp Black pepper as little as possible

Salt to taste

150 gr. Panirov. crackers

for deep-frying Grows. oil

How to cook Eggs in Scottish (minced meat cutlet)

A Scottish egg is a British dish that is a boiled egg inside minced meat, rolled in breadcrumbs and deep-fried. There are also mini-versions of this dish already with quail eggs. Traditionally served with salad.

To prepare a light version, I took minced chicken, but there are options with minced pork.

Step-by-step recipe

1.	Place 8 eggs from the refrigerator in cold water and cook for 4 minutes. for a more liquid center, or 7 min. if you want a fully cooked yolk. Then put it in cold water and leave for 10 minutes.
2.	Beat eggs 2 pcs. lightly until smooth.
3.	The washed chicken fillet is crushed to the state of minced meat.
4.	Add mustard, chili pepper, salt and pepper to the minced meat — mix everything. If desired, you can add chopped green onions, parsley or dill to the minced meat.
5.	Carefully peel the eggs and pat them with a paper towel.
6.	Divide the minced meat into several parts and form balls.
7.	In a separate cup, pour the breadcrumbs. crackers.
8.	Put 1 meat ball on a dish covered with parchment (or on the palm of your hand, whichever is convenient), and press it with your hand. It turned out to be a meat tortilla. Then put the egg on it and wrap it completely with minced meat. Form a meat patty. Repeat the process with the remaining eggs and minced meat.
9.	Gently dip one at a time completely in the shaken eggs. Let the excess drain, and then roll in breadcrumbs, pressing a little. Press gently, as there is an egg inside. It turns out a beautiful breaded patty.
10.	If desired, you can repeat the pre. step for a thicker crust: first in eggs, then in breadcrumbs.
11.	Heat enough oil over medium heat in a suitable deep saucepan/fryer.
12.	Using a spatula or a slotted spoon, gently lower all the minced eggs into the hot oil and fry until the meat is fried (depends on the thickness of the meat layer).
13.	Immediately transfer to a napkin.
14.	Cool a little and you can serve.

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