Scotch Egg

March 17, 2025 10 Minutes Easy

Nutritional Information

438 kcal
Calories
25g
Protein
19g
Carbohydrates
25g
Fat
Recipe Hot Dishes
Scotch Egg

These crispy, golden Scotch eggs are a delicious twist on the classic recipe, featuring juicy minced meat wrapped around tender quail eggs for a perfect bite-sized treat. The minced meat is seasoned with aromatic cinnamon, pepper, soy sauce, and a hint of cooking wine, then mixed to perfection for a tender, flavorful coating. Each meatball is double-fried to achieve an irresistible crunch—first at medium heat to set the shape, then at high heat for a golden finish. The result? A crispy breadcrumb exterior giving way to savory meat and a soft, creamy quail egg center. Serve with tangy tomato sauce for dipping, and enjoy a delightful contrast of textures and flavors in every bite. Perfect as an appetizer or snack, these homemade Scotch eggs are sure to impress!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Partially display the raw materials.
Step 1
2
Step 2
Mix minced meat with olive oil, cinnamon powder, pepper powder, cooking wine, soy sauce, salt, and cornstarch. Stir clockwise to combine. If it feels dry, add a small amount of water. Boil quail eggs and peel them, beat the chicken eggs, and prepare breadcrumbs.
Step 2
3
Step 3
Take some seasoned minced meat, shape into a ball, flatten it, and then wrap a quail egg inside. Shape into a ball again and repeat for each one.
Step 3
4
Step 4
Coat the meatballs with a thin layer of egg liquid, then roll them in breadcrumbs to coat.
Step 4
5
Step 5
Heat oil in a pot. The oil should be deep enough to cover the meatballs. When the oil reaches 60% heat, add the meatballs and fry over medium heat until they are shaped, then fry for a while and remove them.
Step 5
6
Step 6
Use a strainer to remove the scattered breadcrumbs from the oil.
Step 6
7
Step 7
Heat the oil to 80% heat, then add all the meatballs and fry over medium to low heat. Stir the meatballs constantly with a slotted spoon or pour some oil over them. When they are almost done, turn off the heat and let them ‘rest’ in the oil for a while.
Step 7
8
Step 8
Remove the meatballs from the oil. Now we can call them Scotch eggs. Use paper towels to absorb excess oil and cut one open to check: perfect!
Step 8
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Step 9
Serve with a small dish of tomato sauce for dipping, and the taste will be great!
Step 9

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