Scotch Fried Eggs (Eggs)
Overview
The first time I made Scottish fried eggs, it was quite successful. I plan to try it with quail eggs next time, and the finished product will be smaller.
Tags
Ingredients
Steps
-
Prepare the ingredients, beat an egg and set aside. I used a black bone egg here
-
Chop the pork belly (this time to save time and grind it in the meat grinder, but it was too much), chop the ginger and scallion, add a little water, grind it into juice in a juicer, filter the residue and set aside. Add soy sauce, cooking wine, pepper, and a little cornstarch to the pork belly and mix well. Stir while pouring the scallion and ginger juice. Add it little by little to allow the meat to absorb it completely. Don’t add too much scallion and ginger juice. The meat will be too juicy and hard to shape
-
Boil the eggs in water for about seven minutes. This is determined by the size of the eggs. If they are too cooked, they will not turn yellow
-
Peel the hard-boiled eggs. Be careful when peeling. Eggs are easy to break if they are not fully cooked. One of them broke when I peeled it. Coat the egg with a layer of cornstarch, then roll it with a layer of minced meat, roll it into the shape you like, then roll it with a layer of cornstarch, roll it in the egg liquid, and then roll it in bread crumbs
-
Heat oil in a pot. The oil temperature should be about 180 degrees. If the oil temperature is too high, it will burn easily. Just fry until both sides are golden brown
-
The finished product came out of the pan. I fried it for a long time and it was a little brown. It was still a bit brown when cut in half. The finished product was bigger when I used eggs
-
I roll the excess minced meat into balls, roll them in bread crumbs, and fry until golden brown, so the ingredients are not wasted
