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Scotch Eggs

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Prep Time 35 minutes
Cook Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 6 large, free-range eggs
  • 1 lb ground pork
  • 1 small bunch of chives, chopped
  • 1 tbsp flat-leaf parsley, chopped
  • 2 tsp fennel seeds
  • whole nutmeg
  • 1 1/2-2 cups plain breadcrumbs
  • all-purpose flour (for dusting)
  • canola or vegetable oil (for deep frying)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • big pinch each of red pepper flakes, cayenne, rosemary

Method
 

  1. Put 6 eggs in a pot of cold water and bring to a boil. Boil for 6 minutes and then transfer eggs to a bowl of cold water and set aside.
  2. Place ground pork, chives and parsley in a bowl.
  3. Using a mortar and pestle or spice grinder, roughly grind fennel seeds, salt, black pepper, red pepper flakes, cayenne and rosemary, then add to the pork, along with a good grating of nutmeg. Mix it well with your hands and divide into 6 balls.
  4. Peel the cooked eggs (the older the eggs, the easier they are to peel).
  5. Prepare a breading station: 1 dish of flour, 1 dish of the 2 remaining eggs, beaten, and 1 dish of the breadcrumbs.
To make the Scotch eggs
  1. Roll each egg in the flour, shaking off excess. With the palm of your hand, flatten a ball of pork into a thin patty. Place the floured egg in the middle and gently shape the meat evenly around the egg completely covering egg.
  2. Roll the meat-wrapped egg in the flour, shaking off excess, then dip it into the beaten egg. Then roll the egg in the bread crumbs to get a good even coating. Repeat with remaining eggs.
  3. Heat the oil in a deep pan to about 300°.
  4. Fry the eggs, turning often, to a deep golden brown, about 4 minutes.
  5. Cool the eggs slightly and then serve with your favorite mustard, some homemade chutney, or a fresh green salad. Enjoy!