Scotch eggs: A British classic with a hidden surprise

If you're in the mood for a culinary adventure, try making meatballs with a British twist. The highlight of this dish is the surprise inside the meatballs, which many will find intriguing.

I really enjoy these kinds of recipes. On one hand, you have a hot meal perfect for lunch, and on the other hand, when the meatballs cool down, they make a great cold snack. Scotch eggs—our topic of discussion—are extremely popular in the British Isles, often served in bars or packed for picnics. The recipe is simple and features basic ingredients.

Scotch eggs are a quintessentially British dish, very popular in the British Isles. These deep-fried meatballs hide an egg inside and are complemented by a bouquet of aromatic herbs. The cutlets are wrapped in a crispy coating, and the meat is usually ground pork, such as shoulder, or raw white sausage. Typically eaten cold, Scotch eggs are a popular snack in pubs and a favorite for picnics.

In the following version, the flavor of Scotch eggs is enhanced with fresh parsley and scallions. However, you might try other herbs like rosemary and sage, which pair beautifully. Scotch eggs can be served hot as a lunch option, paired with a potato casserole and fresh vegetables, or cold as a snack, accompanied by mayonnaise or tomato sauce.

Ingredients:

                
• 7 eggs
• 1 lb ground pork shoulder
• 2 onions
• A small bunch of parsley
• A small bunch of scallions
• Bread crumbs, all-purpose flour for coating the meatballs
• Salt and pepper
• A tablespoon of mustard, preferably Dijon
• Canola oil for frying

Preparation:

          
1. Place 5 eggs in boiling water for 5 minutes. After this time, drain and rinse them with cold water, then peel.
2. Mix the ground meat with 1 egg, add mustard, chopped scallions, finely chopped onion, parsley, salt, and pepper. Blend thoroughly until all ingredients are well combined.
3. Divide the mixture into 5 portions. Flatten each portion into a thin patty.
4. Dust the eggs with flour, then wrap each one with a meat patty. Coat them with flour, followed by beaten egg, and then bread crumbs.
5. Fry the meatballs in heated oil until they are golden brown on all sides.
6. Serve the Scotch eggs with mayonnaise or tomato sauce, either cold or hot.