Scotch Eggs

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

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