Egg in Scotch.

Egg in Scotch.

Egg in Scotch.

Egg in Scotch. Of course, this is not the most useful way to cook eggs, but they help to cope with the bad mood and the consequences of a stormy night.

There are several varieties of this dish. In the traditional variation, eggs are spun into a pork sausage, sprinkled with breadcrumbs and fried.

In the Manchester variation use a pickled egg and black pudding (as a layer between minced meat and egg). Someone likes to serve them with Dutch sauce, mustard, gravy or even with maple syrup.

We suggest putting eggs on a plate with a green salad - some fiber and fresh vitamins have not been prevented!


Ingredients to add

Eggs 10 pcs.
Sausage (pork) 800 g
Onions (fresh, green) 3-4 feathers
Parsley (fresh) 7-8 stems
Spices (nutmeg) 1 pc.
Mustard (English) 1 tbsp.
Salt to taste
Pepper to taste
Flour 1-2 tbsp.
Breadcrumbs (breaded) 100 g
Oil (vegetable) 200 g

Egg in Scotch.

Break two eggs into a bowl, set aside. Cut the sausages along and extract the flesh.
Put the eggs in the saucepan, pour cold water and cook for 3-4 minutes, then place the eggs in the iced water. As soon as cool, clean it gently.

Cut the herbs, mix with the pulp of sausages, grated nutmeg, mustard. If necessary, salt and pepper. Roll eight balls.

In the saucer, pour in the flour. Eggs whip. Put biscuits in a bowl.
"Powder" with flour hands. One ball roll into the oval. Egg roll in flour, then put it on the edge of the oval and wrap the stuffing. Do this so that the stuffing covers the whole egg.

Dip it in beaten eggs, then in breadcrumbs. Repeat the procedure with the remaining eggs.

Preheat the oil in the saucepan. Gently dip the eggs into the oil and fry them for four minutes until the mincemeat is covered with an appetizing crust.
Before serving, put the eggs on a paper towel to cover excess fat. Serve with a green salad.

Egg in Scotch.

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