Scotch Beef Eggs

First I boil the beef pulp. And after that, twice, or preferably three times, I pass boiled meat through a meat grinder. Then I beat the egg. Next, I thoroughly mix the meat with the egg, form "cutlets", similar in size and shape to a large egg, and roll them in breadcrumbs. The finishing touch of cooking beef eggs in Scottish style is frying them from all sides in a frying pan over moderate heat. It is best served on the table under a layer of sour cream, but you can also serve with hot tomato sauce or vegetables. This food will not leave any student indifferent, and some of them will simply be delighted. After all, it is prepared simply, but in appearance and taste it is a restaurant delicacy. I was introduced to Scotch beef eggs by a friend who is fond of Celtic culture and since then the file with this recipe is always on the "desktop" of my computer in case I want to cook it immediately, and this happens almost every week. This is a wonderful meal, which can always please unexpected guests.