3/4lb (340 g)minced pork meatyou can substitute by beef, lamb or other meat
3/4lb (340 g)minced beef meatyou can substitute by pork, lamb or other meat
2oz (56 g)minced onion
2tspmustard Dijon preferred
2 tbspoyster sauce
3tbsplight soy sauce
3tbsp olive oil or butter(I use one tbsp butter and 2 tbsp olive oil)
Instructions to boil the eggs
Bring the water to a boil
Meanwhile pierce tiny holes at the two ends of each of the eggs
When the water is boiling, carefully load the cold eggs one by one in the boiling water. If the water goes off boiling, heat until the water boils again. Keep boiling at a low pace
Boil the eggs for exactly 6 minutes measured from when the last egg was immersed.
Take them out and rinse them with plenty of cold water and let them further cool down in a large bowl with cold water
Instruction to infuse the boiled eggs
When the eggs are cold, take them out, and crackle the peel but without taking the peel off.
Place the eggs in a plastic Zip lock bag with the mixture of tea, soy sauce and spices. Leave in the fridge for 6-18 h. Now and then move the bag a little
When ready to wrap them in minced meat, take them out of the mixture and peel them
Making the mince meat mixture
Mix the meat, the egg, the onion, all the sauces, the mustard, the pepper, nutmeg and add in portions the bread crumbs. Likely not more than a good cup will be required; keep the reminder for breading the balls
Knead with one hand. You want to have the mixture not too stiff and not too wet
Instructions to make the scotch eggs
Then make a flat patty of prepared, minced meat and place one preserved egg in the middle and wrap the egg completely with the minced meat. Roughly a quarter of the prepared mince meat will do for each egg. It also depends on the size of your eggs. Do all 4 eggs in the same way
Use remaining bread crumbs to bread the egg/meat balls
Then in a frying pan, heat the butter or oil and pan-fry the meat balls evenly on all sides, in the beginning at higher fire, later at lower.
Serve them hot. When cutting them, the egg yolk may come oozing out. It provides for a more moist taste experience then a hard boiled egg.
If you prefer small balls as snacks, consider to use quail eggs for the interior.