| Scotch Eggs ~ Just what are Scotch Eggs? Basically hard-boiled eggs coated with ground pork and bread crumbs; then deep fried. 6 large eggs ~ for boiling 2 tbsp heavy cream flour for dredging oil for frying salt & pepper to taste 1. Place 6 eggs in a saucepan; add lukewarm water to cover ; bring to a boil then simmer for 12-15 minutes. Drain the eggs and run them immediately under cold running water. Drain again. Shell the eggs and set aside. 2. Combine group 1. Blend well with your hands. 3. Divide the pork mixture into 6 equal portions. Place one portion on a sheet of plastic wrap. Cover with another sheet of plastic wrap. Press down evenly and smooth the meat mixture into a flat oval large enough to enclose a hard-boiled egg. Peel off the top sheet of the plastic wrap. 4. Dredge the hard-boiled eggs in flour, shaking off the excess. Place an egg in the center of the pressed out meat mixture. Bring up the bottom edges of the meat to enclose the floured egg in the meat (remove remaining plastic wrap). Pinch the seams together so the egg is neatly enclosed. Continue with the rest of the eggs. Once wrapped in the meat mixture, dredge in flour again. 5. Break the remaining raw egg into a small bowl; beat lightly. Dip the flour and meat-coated eggs in the beaten egg, turning to coat evenly; then coat with the remaining bread crumbs. 6. Heat the oil for deep frying. Add the eggs and cook for about 4-5 minutes, turning often until the meat coating is golden brown. Drain on paper towels. Serve hot or warm. Note: When serving, cut the eggs in half lengthwise. 6 servings. |
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| Group 1 1 lb lean ground pork 1 egg slightly beaten 1½ tsp marjoram, dried, crushed 1 tbsp fresh parsley, chopped 1½ cups of soft bread crumbs ~ divide in half ~ ¾ cup each salt & pepper to taste |