Easter is fast approaching and it’s already time to think about the little dishes to cook up during that long three-day weekend. Never lacking in gourmet ideas, Laurent Mariotte has the perfect dish for this: an original, full of flavor that will make the taste buds of all traveling gourmets go, Scotch eggs. On his Instagram account, the host Balanced small plates Revealed (TF1) the secrets. ” While waiting for your egg hunt this weekend, here’s scotch eggs, a recipe taken from my new book Eat better without breaking the bank (Editor. Solar) ’,” he explained in the caption to his post.
Scotch eggs were born in London
Contrary to what its name suggests, these eggs were not to be bred in Scotland, but in England, and more specifically in London. It is the luxury boutique that Fortnum & Mason will be originally. The peculiarity of these scotch eggs? These are eggs, hard or soft, surrounded by a delicious filling of meat, covered with rusk and fried in oil. Eaten hot or cold, Scotch eggs will do wonders during lunch on the lawn or as a dish, accompanied by a nice salad. Want to try this British creativity at home?
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Here is a Scotch egg recipe from Laurent Mariotte:
- 4 eggs + 2 breadcrumbs
- 200 gm minced veal
- 1 red onion
- 1 teaspoon paprika
- 1 tablespoon strong mustard
- Parsley (equivalent to 1/4 bunch)
- 2 cases. of flour
- 60g homemade breadcrumbs
- Salad (seasonal mix)
- 30 cl of grape seed oil
- fine gray salt
- Freshly ground pepper
Step 1 Cook the hard-boiled eggs in a saucepan of boiling salted water for 6 minutes. Cool in ice water.
Step 2 Peel and chop the onion. Pour into the bowl of a food processor, then add the veal filling, paprika, mustard, washed parsley, and 2 egg yolks (reserve the whites of the breadcrumbs). Salt and pepper and mix everything. Keep four equal balls.
Step 3 Carefully peel the eggs and place them on absorbent paper, patting them dry. Cut 4 squares of the wrapping paper and roll each ball of the filling over it. Place the egg and fold it completely to form a perfect ball. Repeat the process for all eggs.
Step 4 – Whisk the egg whites with a pinch of salt and pepper then pass the scotch eggs in succession into a deep dish (after removing the sticky layer) into the flour, egg whites and breadcrumbs.
Step Five: Grape seed oil
Heat the oil to 170°C or in a frying pan with frying oil. Dip the breaded eggs in the oil bath and cook for 5 minutes, turning them regularly to even out the color. Line it up on absorbent paper.
Step 6 Arrange the halved eggs in a salad bowl lined with salad mixture.