- 10 eggs whole + 3-4 extra eggs, beaten
- 700 g ground pork
- 1 bunch fresh chives, finely chopped
- 1 bunch parsley, finely chopped
- 1 whole nutmeg
- 1 tablespoon English mustard
- coarse salt
- freshly ground pepper
- flour, for dusting
- 150 g white breadcrumbs
- 2 liters olive oil, for frying
- 1 onion, finely chopped
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- Sauté the onions with 2 tablespoons of olive oil in a pan. Cook for 10 minutes over low heat, until they caramelize. Set aside.
- Fill a pot with water and add a generous amount of salt.
- When it starts to boil, add the eggs gently.
- Be very careful not to let them hit on the bottom of the pot and crack.
- When all of the eggs have been added, let exactly 4 ½ minutes go by.
- It might be best to add the eggs in small batches to make sure they cook properly.
- When ready, use a slotted spoon to remove the eggs and transfer them to a bowl filled with ice.
- This is done to stop the eggs cooking process. When placed in the ice, set aside.
- In a bowl, add the ground meat, chives, parsley, nutmeg, mustard, salt and pepper.
- Mix mixture with hands until completely combined.
- Mold mixture into small meatballs.
- Place a sheet of parchment paper on a working space. Dust with flour. Put a meatball onto the parchment, dust with a small amount of flour and cover with another sheet of parchment paper.
- Use a rolling pin to roll out the meatball in between the 2 sheets, until it spreads very thin. Dusting both the meatball and the parchment paper will stop the 2 from sticking together.
- Repeat the same process with the remaining meatballs.
- Peel the eggs very carefully. They will be very soft so you have to be careful they don’t break and spill the yolk.
- Put some flour in a bowl. Put 2 of the beaten eggs into a second bowl and the breadcrumbs in a third bowl.
- Place an egg into the flour, very gently. Dredge the egg in the flour with very soft movements.
- Place the egg in the center of the sheet meatball that you rolled out. Gently and very carefully wrap it in the meatball sheet.
- Repeat the same process with the rest of the eggs.
- Dredge each egg filled meatball in flour. Gently shake off any excess and dip into egg mixture. Next, coat in breadcrumbs.
- When all of the meatballs are coated, put a deep frying pan over medium heat and add a generous amount of olive oil. Fry the meatballs until they turn golden brown.
- Remove the scotch eggs with a slotted spoon. Transfer to a plate lined with paper towels to soak up the excess oil.
- Serve on a bed of greens or with a green salad.
Nutrition information per portion
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.