Recepies Coren

Scottish-style Free-range Eggs

Tiempo de preparación: 30 minutes

Comensales: 4 people

Nivel: intermediate

A hearty recipe of Scottish origin which will surely make an impression.

Recipe by Coren team



1.Boil some water in a pot and leave the eggs inside for about 7 minutes. After that, pour some cold water onto them and let them chill. Once cool, peel them and put them aside.

2. In a bowl, add the minced meat, a pinch of salt, ground black pepper and some garlic powder. Mix everything with a fork.

3. Divide the meat into 4 portions and put each one in between 2 plastic wrap chunks. Stretch it out with a rolling pin as if it were for a burger, but flatter. Once all of them are ready, remove the wraps.

4. Prepare 3 bowls: one with flour, one with beaten egg and another one with breadcrumbs.

5.Cover each egg with flour and place it on the meat layer. Fold the edges so as to form a sphere. The meat must cover the whole boiled egg, meaning no white can be seen.

6.Pass each one through some flour, the beaten egg and a thin breadcrumb layer.

7. Add some oil in a fairly tall saucepan with a short diameter so the eggs are dipped when being fried. Fry them one by one. Control the temperature and make sure they are not burned on the outside and raw on the inside.

8.Move the eggs onto a plate with paper towel to remove the oil excess.


It can be served with a corn or rocket salad with tomatoes and olive oil.