Great for picnics and packed lunches, serve these with a spoonful of your favorite chutney.
Preparation Time25 min
Preparation Time - Text25 mins
Cooking Time15 min
Cooking Time - Text15
Total Timeunder 30 minutes
Make Ahead RecipeYes
OccasionCocktail Party, game day
Recipe Courseappetizer, hors d'oeuvre
Taste and Texturemeaty, rich, savory
- 10 oz (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
In a large bowl, mix the pork, scallions, herbs, and hot pepper. Season with salt and pepper.
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.
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.
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.
2008 Dorling Kindersley