Cooking Instructions
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Step 1
Using clean hands, mix
Ground Pork (1.1 lb)
,
Ground Beef (1.1 lb)
,
Yellow Onion (1)
,
Garlic (1 clove)
,
Dijon Mustard (1 tsp)
,
Worcestershire Sauce (1 Tbsp)
, and
Fresh Parsley (2 Tbsp)
in a large bowl.
Step 2
Divide the mixture into 6 even portions.
Step 3
Boil 6 of the
Eggs (6)
. Place the eggs in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat. Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water, cool the eggs in ice water and peel.
Step 4
Using damp hands, roll one portion into a ball. Then, push in the center to make a cup shape. Place a deshelled hard-boiled egg in the center and enclose it entirely with the meat mixture. Repeat until meat mixture is all used. Set aside.
Step 5
Season the
All-Purpose Flour (1 cup)
with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Beat the 3 remaining
Eggs (3)
. Dredge a scotch egg in seasoned flour and egg. Shake off any access egg, and coat with
Breadcrumbs (2 cups)
. Repeat with remaining scotch eggs.
Step 6
Cover the scotch eggs with plastic wrap and place in the fridge to chill for a minimum of 30 minutes.
Step 7
In a large pot, place
Vegetable Oil (as needed)
and allow to heat to 180 degrees C (350 degrees F).
Step 8
Carefully place scotch eggs in the oil. Cook for about 6 minutes per batch or until golden and crisp on the outside, turning occasionally.
Step 9
When removing from oil, allow excess oil to drip back into the pot before placing on a plate with absorbent paper towels.
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