This recipe was kindly supplied to Love British Food by Seasoned Cookery Courses. Take a look at their Best of British Meat Cookery Classes.
- 2 Eggs
- 200g Pork mince (ideally a ratio of 75% meat, 25% fat)
- 1 Egg yolk
- 1 ½ tsp parsley, chopped
- ½ tsp English mustard
- ½ tsp Worcestershire sauce
- Salt and pepper to taste
- Flour for dusting
- Flour for coating
- Eggs for coating
- Dried breadcrumbs
- Veg oil for frying
- Place the eggs into cold water and cook for 5 minutes from cold. Plunge the eggs in cold water to stop them cooking, shell carefully under water and place to one side.
- Put your pork mince in a bowl and add the egg yolk, mustard, Worcestershire sauce, parsley and small amount of seasoning. Mix until well combined.
- Take small amount of the meat and cook off in a frying pan, taste and adjust seasoning with salt and cracked black pepper.
- Divide the pork mince into two, dust the table with flour and flatten each pork piece until an oval shape, 8cm high and 6cm wide. Dry the eggs with a piece of kitchen paper then lightly dust in flour.
- Place the egg in the middle of the mince and gently shape the mince around the egg. Seal the edges and make sure the mince is evenly distributed.
- Roll the scotch eggs in flour then beaten egg the finally the breadcrumbs.
- Deep fry the scotch eggs at 150˚C until golden brown. Allow to rest before serving and keep warm.