Scotch Eggs, a meaningful ball; said to have been invented in 1738 by the three-hundred-year-old British department store Fortnum & Mason, is a hanging made from freshly squeezed sausage meat, with a boiled egg wrapped in the middle, made into a circle, and powdered food wrapped on top.I've loved this dish for a long time, but I don't want to eat more fried pills; so I tried to make a modified version for the first time on the weekend: Scottish eggs; we don't have bread crumbs at home, we replace it with wheat flour.

WHAT YOU NEED

Ingredients

Nine eggs
One carrot
400 grams of pork
A moderate amount of wheat
One teaspoon of onion
1 teaspoon of ginger
1 teaspoon of flour
2 tablespoons of salt
Alcohol in moderation
Fresh June 2 tablespoons

How TO MADE Scottish eggs

Steps 1 to 4

1. Prepare all the ingredients

2. Eggs are cooked in cold water and then peeled for backup.

3. In the pork filling, add eggs, onions, ginger, salt, chicken, flour, vinegar, fresh in June, and carrot powder to the mixture (PS: use half the portion, use the other half separately)

4. Wrap the preservative around the center and wrap the eggs tightly

Steps 5 to 8

5. Wrap the eggs in a layer of flour.

6. Put it on the meat.

7. Wrap the preservative around the center and wrap the eggs tightly

8. Roll the eggs in a circle.

Steps 9 to 12

9. Another layer of flour.

10. Placed evenly in the oven

11. Middle layer of preheated oven: 190 degrees up and down

12. Roast for about 25 to 30 minutes

Handy cooking tips

　　At the end of the stirring, add an egg, stirring constantly in one direction will make the meat stuffing sticky and not easy to disperse 2 eggs wrapped in flour can make the meat stuffing more tightly and the eggs sticky 3 eggs authentic Scottish eggs wrapped in bread crumbs, fried in oil 4 eggs because there is no bread crumbs at home instead of wheat flour 5 eggs do not want to consume too much fat so change the oven oven