- Course: Appetizer, Hors D'oeuvre
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 55 Times
Can be made ahead of time.
Great for picnics and packed lunches, serve these with a spoonful of your favorite chutney.
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.
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.
Nutritional information is based on 1/8 teaspoon added salt per serving and 4 cups oil for frying.