Eggs in Scottish - the original dish for the Easter meal. Delicate eggs in the shell of air minced meat with a crispy crust not only look appetizing, but also stunning to the taste. In addition, their preparation does not require much effort - simple products, half an hour of time and a great result.
Ingredients:
- Four eggs;
- Minced poultry meat - 250 g
- Flour - 3 tbsp. l.
- Breadcrumbs - 150 g
- Chile, dill, other spices - to taste
Cooking method:
- Cook the eggs. It is better, if they are soft-on - so the filling will turn out very tender
- Prepare minced meat - it is worth using chicken or turkey fillets. Mix it with seasonings - besides chili and dill, parsley, basil, oregano, various kinds of pepper and nutmeg
- In three small containers place the flour, bread crumbs and emulsion of two beaten eggs
- Slightly wet your hands, put on the palm of a small portion of minced meat and smooth it
- Dip the boiled egg in a bowl of flour and roll it - this will ensure a good connection of the smooth surface of the protein with minced meat. Place the egg in the center of the palm and carefully wrap it with minced meat. Keep the shell uniform - without tears and thinning
- Obtain the resulting blank in breadcrumbs, and then in egg emulsion - and so several times
- Heat the vegetable oil in a sauté pan until it boils and fry the meat balls until a golden crust appears
- Fry the eggs one by one, laying them on a paper towel - so that excess fat is absorbed into the paper. If you doubt the readiness of the meat layer, you can place the prepared dish for a few minutes in the oven