After Easter, there are often plenty of hard-boiled eggs left over, and they can be put to great use in this delicious dish known as the Scotch egg. Of course, you can make it any day of the year by boiling the eggs ahead of time. A Scotch egg is a very simple dish — it's an egg wrapped in ground meat and either deep-fried or baked in the oven. I made mine in the oven, with an extra wrapping of bacon strips. It turned out absolutely delicious! The bacon complemented the flavor beautifully, making it incredibly juicy, fragrant, and satisfying! P.S. On Kamelist you can also find Scotch Eggs with Breadcrumbs, as well as Quail Eggs in Pork Forcemeat.
Ingredients:
- 8 hard-boiled eggs
- 800 g ground meat (I used half beef, half pork)
- spices (I used parsley, oregano, marjoram, garlic, and thyme)
- salt, pepper
- bacon (~200–300 g)
How to cook scotch eggs in bacon
Prepare the ground meat. For the ground meat, I used half beef and half pork — feel free to use whatever blend you prefer, even poultry, though traditionally Scotch eggs are made with meat-based ground meat. Add fresh herbs to taste (I used parsley) along with spices (I used 0.5 tsp each of oregano, marjoram, and garlic, and 0.25 tsp of thyme). Use any spices you like. Knead the ground meat thoroughly. I did not add any eggs to the mixture. When it's well-kneaded, the ground meat holds its shape perfectly on its own without any eggs.
Use 100 g of ground meat per egg. Flatten the ground meat into a patty and place an egg in the center.
Wrap the meat around the egg, pressing it snugly to cover completely, then gently squeeze the meat to secure it around the egg.
Wrap each ball in a strip of bacon. Pre-sliced bacon works best, but you can also buy a whole slab. I had a whole piece of bacon, so I partially froze it for easier slicing, then cut it into 8 strips.
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