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- Course: Appetizer, Hors D'oeuvre
- Total Time: Under 30 Minutes
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 37 Times
Can be made ahead of time.
Cookbook
Great for picnics and packed lunches, serve these with a spoonful of your favorite chutney.
Yield
: Makes 4 servings
Prep Time
: 25 mins
Cooking Time
: 15 mins
Ingredients
- 10oz (300g) ground pork
- 2 scallions, white and green parts, finely chopped
- 2 tsp dried Italian herbs
- Pinch of crushed red hot pepper
- Salt and freshly ground black pepper
- 4 hard-boiled eggs, peeled
- 1/3 cup all-purpose flour
- Vegetable oil, for deep frying
- 1 large egg, beaten
- ¾ cup plain dried bread crumbs
Directions
1. In a large bowl, mix the pork, scallions, herbs, and hot pepper. Season with salt and pepper.
2. Coat the eggs in flour. Divide the pork mixture into 4 equal portions. Working with one portion at a time, flatten the pork into a thick disk. Place an egg in the center and gather up the pork to completely enclose the egg.
3. Pour enough oil to come halfway up the sides of a large, deep saucepan and heat to 350°F (180°C). Beat the eggs in a shallow dish Spread the bread crumbs in another dish. Dip each pork-wrapped egg into the beaten egg to coat, then roll in the bread crumbs.
4. Carefully place the eggs in the hot oil and fry for 3–4 minutes, or until golden. Serve hot or cold.
Variation
Vegetarian Scotch Eggs
Omit the ground pork. Substitute 1 drained 15oz (420g) can of white kidney (cannellini) beans, purèed in a food processor with 2oz (60g) soft goat cheese. Transfer to a bowl, and mix in the scallions, herbs, hot pepper, and 3 tbsp of dried bread crumbs.
© 2008 Dorling Kindersley
