Scotch Eggs with Cuban-Style Seasoned Meat

Eggs

1. Heat plenty of water in a saucepan until it boils, then lower the heat to a gentle simmer. Carefully add the 4 eggs and cook them for 9-10 minutes so the yolks are set.
2. Immediately transfer them to a bowl of ice water and let them cool for about 10 minutes. Peel them carefully and dry them well with paper towels.

   

Meat coating

3. In a bowl, mix the ground pork and ground beef with the grated garlic, cumin, oregano, salt and pepper. Mix gently, only until the mixture comes together. Divide it into 4 equal portions; each contains about 100 g of meat plus its share of the seasoning.
4. Place one portion on a sheet of clean plastic wrap and flatten it into a disc of even thickness, about 5-8 mm.

   

5. Lightly flour a boiled egg, set it in the center of the disc and wrap it in the meat using the plastic wrap to help. Remove all the plastic wrap, seal the seams well and make sure the layer is even, with no gaps. Repeat with the remaining eggs.

   

Breading and frying

6. Beat the remaining egg. Roll each ball in the flour that is left, then in the beaten egg, and finally in the breadcrumbs, pressing gently so they stick well.

   

7. Refrigerate the breaded eggs for 20 minutes so the breading sets.
8. Heat the oil to 170 °C/340 °F in a deep pot, without filling it more than halfway.
9. Fry in 2 batches of 2 eggs, about 8-10 minutes per batch, turning them, until they are golden and the meat layer reaches at least 71 °C/160 °F, checked with a thin-tipped thermometer. Don't rely only on the color of the exterior.
10. If they brown before reaching that temperature, finish them in the oven at 180 °C/355 °F until the meat reaches 71 °C/160 °F; the extra time depends on the thickness.
11. Drain them on a rack and let them rest for 5 minutes. Cut them in half to show the egg in the center and serve.