Scotch Eggs

Name: Scotch Eggs
Yield: 6 Servings.
Cuisine: United Kingdom
Ingredients: ¾ cup fresh fine bread crumbs, made from trimmed day-old sandwich bread; Fat for deep frying; 8 large eggs; ¾ cup fresh fine bread crumbs, preferably made from untrimmed English muffins; 1 pound ground lean pork; 2 tablespoons heavy cream; 1 tablespoon chopped fresh parsley; Flour for dredging; Salt and freshly ground pepper to taste; 1½ teaspoons crushed dried marjoram

Preparation info

6
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

8 large eggs
1 pound ground lean pork
¾ cup fresh fine

Europe
United Kingdom
Brunch
Breakfast
England

Method

Place 6 of the eggs in a saucepan and add lukewarm water to cover. Bring to the boil and simmer 12 to 15 minutes. Drain the eggs and run them immediately under cold water. Drain once more. Peel the eggs and set aside.
Combine the pork, bread crumbs made from English muffins, 1 raw lightly beaten egg, salt and pepper to taste, marjoram, parsley, and cream. Blend we