Coating an egg with a flavoured meat mixture is a traditional recipe that got away in most food cultures.
Now known as a Scotch egg, this delectable home-made delicacy became indelicate when the commercial versions jumped off the shelves, ready to eat.
This is the Lithuanian version.
- 250 g pork, minced
- 250 g beef, minced
- 4 eggs, hard-boiled, cooled
- 1 gherkin, pickled, chopped small
- 1 carrot, cubed small
- 1 tsp saffron
- 1 tsp oregano, chopped
- 1 egg yolk
- 10 g fresh dill, fresh, chopped
- 10 g coriander, fresh, chopped
- 1 tsp black pepper
- Salt, pinch
Preheat oven to 180ºC. Combine the meat with the egg yolk, carrots, gherkin, herbs, saffron and seasonings.
Divide meat mixture into four portions, place one portion on a rectangle of cling film, flatten, put egg on top.
Use the cling film to shape the meat around the egg.
Repeat with remaining eggs and portions.
Arrange eggs on a greased tray.
Bake for an hour.