Need an Easter recipe? Here is Laurent Mariotte’s ideal recipe.
As an appetizer for a family meal or for a picnic, it can also be served during an aperitif brunch or as a snack. With a quick prep and cook time, Scotch Eggs, also known as Scotch Eggs, will make your menu new.
This is one of the recipes that can be prepared for Easter, related to eggs. I give you the recipe for Scotch Eggs here Laurent Mariotte.
The Easter recipe: Scottish eggs for Easter
Specifically, this Easter recipe requires: 6 eggs, salt and pepper. For the filling you need: 200 g minced veal, 1 red onion, 1 tsp paprika powder, 1 tbsp strong mustard, parsley (corresponds to 1/4 boot). For the breadcrumbs: 2 tbsp. flour, 60 g homemade breadcrumbs and for cooking and serving: 30 cl grapeseed oil and lettuce.
During preparation, boil the soft-boiled eggs in boiling salted water for 6 minutes. Meanwhile, prepare the filling by adding all the ingredients for the filling and the yolks of 2 eggs to a blender. The whites are reserved for the breading. Add salt and pepper and mix everything together. Divide the filling into four equal parts for 4 eggs. Peel the eggs and wrap them in the filling. Form perfect balls with cling film. That’s it ! You are halfway through your Easter recipe.
For this step of the Easter recipe, you bread them. Beat the reserved egg whites with salt and pepper until stiff. Remove cling film and roll the balls one by one in flour, egg white and breadcrumbs. Once the four balls are breaded, heat the oil to 170°C.
Cook them for 5 minutes, turning them frequently to maintain a nice color. Drain on absorbent paper before slicing and serving on a bed of lettuce.
The History of Scotch Eggs
What are Scottish eggs? those are soft-boiled eggs covered with sausage meat. Everything is then breaded and fried in oil, or baked in the oven or deep fryer without oil for a lighter Easter recipe. For his recipe Laurent Mariotte offers us a veal side dish, but of course you can choose what you like.
Contrary to what the name might suggest, Scotch eggs are not native to Scotland. Rather, they come from London, where they can be found on almost every street corner. It was the luxury shop Fortnum & Mason that invented the recipe in 1738. Before there was no Easter recipe, egg liqueurs were characterized by their special recipe.
These are hard-boiled or soft-boiled eggs wrapped in meat, then breaded and fried in oil. In particular, the latter can be accompanied by a salad or more substantial food to prepare a dish. It is generally eaten cold during a picnic or an aperitif brunch. Especially since it goes wonderfully with your alcoholic beverages. It can be served warm or cold as a starter.
If you want to test a creation so British it’s d‘somewhere else the ideal Easter recipe. However, in terms of consumption, the Scotch egg is very little known in France. In some countries, such as the UK, it is therefore sold pre-packaged in supermarkets. In the United States, it tends to be served hot with a hot sauce.
Opt for Easter egg recipes
Easter time is always associated with eggs. What could be nicer than making Easter recipes with eggs. There are also several egg-based recipes, such as mimosa eggs, coconut eggs or stuffed eggs. You can therefore choose between different variants.
Among these recipes, the Scotch egg is therefore the most representative of Easter eggs. They will be able to differ from the classic chocolate eggs, this time they are meat eggs. mouth watery. This is an easy Easter recipe. So grab your apron and off to the kitchen!