Crispy Pork Scotch Eggs From Scratch
This crispy pork scotch eggs are so filling! This is so easy to make and it perfectly goes with a pint of beer!
Ingredients
500 grams ground pork (minced pork) - shoulder- 100 grams pork fat
1 medium lemon zest - grated
5 grams salt- 1 teaspoon mace - ground
1 teaspoon sage - rubbed
1 teaspoon ground black pepper - freshly cracked
½ teaspoon dried marjoram
6 medium eggs - very soft boiled- 2 medium egg - for eggwash
1 ½ cups breadcrumbs
3 tablespoons vegetable 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.
Nutrition
Calories: 625kcalCarbohydrates: 20gProtein: 25gFat: 48gSaturated Fat: 16gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gTrans Fat: 0.1gCholesterol: 294mgSodium: 651mgPotassium: 382mgFiber: 2gSugar: 2gVitamin A: 328IUVitamin C: 2mgCalcium: 100mgIron: 3mg
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