Scotch eggs Asian style
Ingredients
Ingredients for boiling and infusing the eggs
- 4 eggs
- 1 quart water for boiling
- 1 resealable Zip lock bag
- 3 tbsp light soy sauce
- 1 cup cold tea
- 1 cinnamon stick
- 3 cloves
- 1/2 tsp nutmeg
Ingredients for the minced meat
- 3/4 lb (340 g) minced pork meat you can substitute by beef, lamb or other meat
- 3/4 lb (340 g) minced beef meat you can substitute by pork, lamb or other meat
- 2 oz (56 g) minced onion
- 2 tsp mustard Dijon preferred
- 2 tbsp oyster sauce
- 3 tbsp light soy sauce
- 1-2 cup bread crumbs
- 1/2 tsp ground pepper
- 3 tbsp olive oil or butter (I use one tbsp butter and 2 tbsp olive oil)
- 1/2 tsp ground nutmeg
- 1 egg
Instructions
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.
Notes
Method: boiling and pan-frying
Food allergy & intolerance information: eggs, soy
Food allergy & intolerance information: eggs, soy