- 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
*Based on an adult’s daily reference intake of 2000 kcal.