Egg eyes

Egg eyes


  • 1 kg of any minced meat
  • greens-to taste
  • black pepper, salt to taste
  • 7 pieces of chicken eggs
  • 2 tablespoons flour
  • 2/3 Cup breadcrumbs or flour or semolina
  • 2 tablespoons vegetable oil for greasing the pan

Method of preparation

  • First you need to make the beef patties. In ordinary minced meat will need to add chopped herbs, pepper and salt to taste. All this stir. If the stuffing turned out watery, you can add a few tablespoons of flour for better communication. Meanwhile you need to cook hard boiled 6 eggs. Ground beef divided into 6 parts.
  • Each egg take and then carefully lay it into part of the stuffing and close up evenly with the mince. Then dip in raw egg and roll in semolina or breadcrumbs. Semolina or bread crumbs should be well pressed to the egg’s eye for good binding and stability of the eggs in the meatballs. Then the Scottish eye should once again roll in breadcrumbs or semolina.
  • While preparing meat eyes, you can preheat the oven and grease the pan for baking eggs. Then spread on a baking sheet meat patties with egg eyes and bake at 180 degrees for 40-45 minutes.
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