Scotch Eggs
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
39
Sourness
35
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
450 g
Ground Pork3 tbsps
Fennel Seed3 tsp
Salt3 cups
Bread Crumb (fine, dry)4 cups
Vegetable Oil1 cup
Virgin Olive Oil (extra)2 tbsps
Lemon Juice (fresh)1 tsp
Pepper (freshly ground)1 cup
Mayonnaise1 cup
DijonDirections:
1
Mix together pork, fennel seed, sage, salt, and pepper
2
Divide into 8 equal portions
3
Form a patty in your hand with the first portion
4
Flatten patty, place egg inside, and keep rolling egg and meat in the palms of your hands, until a thin layer of meat coats the eggs
5
Repeat this procedure until all the eggs are coated with pork mixture
6
Chill 20 minutes
7
Dredge chilled, coated eggs first in bread crumbs, then in eggs and bread crumbs again
8
Chill 15 minutes
9
Preheat oven to 375 degrees F
10
Heat oil in a large stockpot or saucepan to deep fry temperature (350 degrees F)
11
Fry eggs, 2 or 3 at a time, until golden brown, 3 to 5 minutes
12
Drain on paper towels
13
Transfer to a roasting pan and bake 10 minutes
14
To serve, arrange a bed of Watercress Salad on each serving plate
15
Slice eggs in half and place 4 halves on top of each salad
16
Garnish with tomato slices and dollops of Horseradish and Mustard and Mayonnaise for dipping
17
Serve while eggs are warm
18
Whisk together olive oil, lemon juice, salt, and pepper in a bowl
19
Tear watercress into bite sized pieces and toss with dressing
20
Reserve in refrigerator
21
Blend ingredients together and refrigerate until ready to use