Scotch Eggs

From the ages of 3 to 10 I lived in London, England. While in London I got to try different types of food and English classics. One of my favorites was Scotch Eggs. This is a hard boiled egg covered in sausage and bread crumbs then fried. You could buy these already made in the supermarket. They were always at birthday parties, and in packed lunches. I loved them because the egg taste is covered up by the flavorful sausage, and nothing can taste bad fried and with sausage. Last week my mom went to a luncheon where someone brought Scotch Eggs and she brought some home because she knows I love them. I decided to make them myself. Here is my recipe for Scotch Eggs I hope you enjoy!

Ingredients: 

8 eggs

1 pound ground pork

1 teaspoon Colmans Mustard (dijon will do)

1/2 teaspoon Worcesterchire Sauce 

1/2 teaspoon Fennel Seed

1/2 teaspoon Dried Thyme

A little bit of ground nutmeg

1 cup Flour

2 cups bread crumbs

In a pot put in 6 eggs at room temperature, then cover the eggs with water. Put a lid over the pot and turn the heat on. 

When the water is boiling turn off the heat and let the eggs sit, covered for about 10-12 minutes. When the eggs are done put them into a bowl of cold water and let them sit for 20 minutes until they are not hot anymore. 

In a bowl, put the ground pork, mustard, Worcestershire sauce, nutmeg, salt, and pepper. In a mortar and pestle crush the thyme and fennel seed, then add to the pork mixture. With your hands, mix the pork and spices together until combined. 

Over the sink peel the shells off the eggs. Split the pork into 6 balls so that there is an even amount of pork for each egg. Flatten a ball of pork with your hands, then put the egg into it and make the pork completely cover the egg, repeat this for all the eggs. 

Next cover the eggs with flour, then eggs, and finally cover with a lot of bread crumbs. 

Lastly, in a pan or pot fry the eggs in about 5 cups of oil, or until the oil goes to about half way up the egg. Cook on each side for about 4 minutes per side or until brown and the sausage is cooked. 

Take the eggs out of the pan and put onto paper towel to drain of the oil. 

Leave out for about an hour or until room temperature, then cut in half an enjoy!