Makes: 4 egg balls
Preparation Time: 40 minutes
- 4 EGGS
- 1 TABLESPOON APPLE CIDER VINEGAR
- 400 G GROUND BEEF (BEEF KNUCKLE OR INSIDE ROUND)
- ½ ONION, CHOPPED
- ½ CLOVE OF GARLIC
- 1 TABLESPOON YELLOW MUSTARD
- 250 G DRIED BREADCRUMBS
- 1 BOTTLE CORN OIL
- SALT AND GROUND PEPPER TO TASTE
Cook the eggs for 6 minutes in a saucepan with water and vinegar. Soak in cold water, so the yolks remain runny. Set aside. Season the meat with onion, garlic, mustard, salt and ground pepper and mix well to combine all ingredients. Divide the mixture into quarters and wrap the eggs with them. Cover the entire egg, being careful not to crack the meat layer. Coat in breadcrumbs and fry in heated oil, medium-high temperature, until meat is cooked and golden brown outside. Serve it hot.
São Paulo’s bars contribution, egg ball (bolovo) exists in other places of the world with different versions. Two examples are the lamb ball (nargisi kofta), in India, and the pork version, in UK. It was in London, by the way, that this snack first came out in the 18th century, under the name of “scotch egg”. Yolk’s texture varies according to the recipe.