Have you ever had pork scotch eggs? It’s a quintessential English snack often found plastic-wrapped in roadhouses and supermarkets. Now, if you are partial to squash balls wrapped in mystery meat crumbed and fried within your lifetime, this would be a heavenly thing indeed. I, however, prefer to know where my food comes from and how long it has been around.
Crispy Pork Scotch Eggs From Scratch
Print RecipeIngredients
- 500 grams of pork shoulder
- 100 grams of pork fat
- Zest of 1 lemon, grated
- 5 grams of salt
- 1 teaspoon of ground mace
- 1 teaspoon of rubbed sage
- 1 teaspoon of freshly cracked black pepper
- 1/2 teaspoon of dried marjoram
- 6 eggs, very soft boiled
- 2 eggs for eggwash
- 1 1/2 cups of breadcrumbs
- Oil for frying
Instructions
- In a food processor, mince up the meat and fat, and add lemon zest, spices and seasoning. Process until you get a sticky smoothish paste. I could still identify bits of meat in mine, but you don’t want it too coarse, or it won’t stick to the eggs.
- Divide the meat mixture into 6.
- Layout a piece of cling wrap, take one ball of meat and smooth it out into a thin, round shape.
- Place one egg in the centre and lift the sides of the cling wrap to help shape the meat around the egg.
- Repeat for 5 times.
- Roll each meaty egg through lightly beaten egg wash, drip off the excess.
- Roll each eggy, meaty egg through breadcrumbs until it’s evenly coated.
- Heat oil to 180 degrees Celsius, fry your scotch eggs until it is an even brown colour and the meat is cooked through.
- Serve warm or cold, with a salad and chutney.
