John Myers
Michas Scottish Eggs (Scotch Eggs)
The perfect michas scottish eggs (scotch eggs) recipe with a picture and simple step-by-step instructions.
For the breading
- Ice water
- 250 g Minced meat half and half
- 1 Spring onions finely chopped
- 1 toe Garlic
- 1 tsp Bbq sauce
- Salt
- Pepper
- Flour
- 2 Eggs
- 1 shot Milk
- Breadcrumbs
- Oil for frying
- Put the 6 eggs in the boiling water for 5 minutes and 30 seconds. When the time is up, put the eggs in ice water and let them cool for 5 minutes.
- Knead the minced meat with the finely chopped spring onions, the finely chopped garlic, the BBQ sauce, salt and pepper.
- Place the minced meat in approx. 60 gram portions between two cling films and roll flat with a rolling pin. Approx. 5-10mm. Peel off the upper film. Place a peeled egg on each of the minced meat and coat it with the meat so that a closed ball is formed. This works best if you have oiled your hands with cooking oil.
- Prepare flour and breadcrumbs for the breading. Whisk two eggs with a dash of milk. Roll the meatballs in flour, then in egg and then in breadcrumbs.
- Deep-fry at 170 degrees until golden brown. I think BBQ sauce goes well with it.
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