Usually there are various ways to eat eggs, such as fried eggs, boiled eggs, poached eggs and salted eggs. Steam eggs, etc. I'm tired of eating for a long time. Today, I will introduce you to a new way to eat eggs. Scottish eggs are simple to make and delicious, and many people like to eat them. The foodies will follow! Scottish eggs are a very common classic snack in Britain, which has a history of more than 200 years. It is one of the most popular picnic foods in Britain, and beer is a perfect match. Scottish egg sounds mysterious, but it is actually a kind of meatball, wrapped in sausage meat and boiled eggs, then dragged with flour, egg liquid and bread crumbs in turn and fried. Traditionally, Cumberland sausage, the most famous sausage in Britain, is used, which is characterized by its rich vanilla and pepper flavor. You can mix your own meat at home, and you can use any meat. Ingredients and seasonings can give full play to our personal characteristics, and perhaps it is perfect to wrap eggs with dumpling stuffing! ?

Scottish egg

Scottish egg

Ingredients: flour, pork stuffing, boiled eggs, egg liquid, bread crumbs, vegetable oil.

Peel the boiled eggs, soak them in cold water, and use the meat stuffing. I made this meat stuffing in advance. The minced meat must be stirred in one direction before it is stirred.

Energetic, sticky and not easy to explode.

Press the meat stuffing into a round cake in the palm of your hand, wrap the egg into a ball, and toss it with your left and right hands several times to try to exhaust the air from the meat stuffing.

Wrap up in a ball

Put it on the plate.

Coat the meatballs with flour and roll them with egg liquid.

Finally, wrap a layer of bread crumbs.

Put it on the plate.

Then fry it in a pan and it will be cooked. Be careful not to use fire! You can take it out and fry it again. It's crispy and delicious.

When eating, cut two pieces and put some salad dressing or cheese sauce in it.

Primitive pool

You can also sprinkle some pepper powder, which is delicious.

Tips:

The minced meat must be stirred in one direction to make it thick, sticky and not explosive. In addition, the wrapped meatballs can be thrown back and forth with the left and right palms for more than a dozen times, which can exhaust and is not easy to explode.

2. Wrapping flour on the egg can make the meat paste more tightly on the egg. It is also good with salad dressing or ketchup.

3. Fry with a small fire when frying, otherwise it will be easy to paste. If you want to taste more crisp, you can reheat the oil and fry it for dozens of seconds, and the effect is better!