Scotch Eggs are perfect for baon, merienda, or lunch. Might also be good for potlucks!
Who knows? Maybe scotch eggs are really as big as this? Lol, I’m kidding, I don’t joke about food. No, seriously. According to Wikipedia, its’ other name is Narcissus meatballs which pretty much justifies my initial reaction.
Scotch eggs are hard boiled eggs, pretty much like our Tokneneng and Kwekwek, except that it is encased in ground meat.
This is another recipe making the rounds in Filipino food groups and I thought I’d feature it. This is good recipe, solid and filling, plus cheap and tasty. Definitely kid and husband approved!
Scotch Eggs Recipe
- 1 tablespoon Maya all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 eggs hard-boiled then peeled
- 1/2 kilo ground beef
- 2 tbsp Worcestershire sauce
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg, beaten with
- 1 tablespoon water
- oil for frying
- Combine flour, salt and pepper. Coat eggs with this. Set aside.
- In a bowl, combine the ground beef, onions, egg, salt and pepper. Divide into 6 portions. Coat each egg with the ground beef until you cant see the egg anymore. Roll in beaten egg and dredge with breadcrumbs.
- Deep fry until golden brown. To serve, cut in half lengthwise.
Note: This has a lot of variations like adding ham, or bacon, some use potato flour, some add grated cheese.