|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.
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.
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.
Beat eggs 2 pcs. lightly until smooth.
The washed chicken fillet is crushed to the state of minced meat.
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.
Carefully peel the eggs and pat them with a paper towel.
Divide the minced meat into several parts and form balls.
In a separate cup, pour the breadcrumbs. crackers.
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.
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.
If desired, you can repeat the pre. step for a thicker crust: first in eggs, then in breadcrumbs.
Heat enough oil over medium heat in a suitable deep saucepan/fryer.
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).
Immediately transfer to a napkin.
Cool a little and you can serve.