Legendary Dishes | Mėsos Vyniotinis su Kiaušiniais (meat-coated hard-boiled eggs)


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.