Scotch eggs

By Hope Malau
18 December 2014

Here’s a different take on an old favourite – no breadcrumb coating, no guilt!

Serves: 4 Preparation: 8 min Cooking: 25 min

  • 8 eggs
  • 30 ml (2 T) vinegar
  • 400 g pork mince
  • 1 onion, finely diced
  • handful of parsley, chopped
  • handful of coriander, chopped
  • salt and pepper
  • butter for greasing and frying

Preheat the oven to 180 °C.

1. Put a pot of water on the stove to boil. When it starts boiling, carefully place the eggs and vinegar in the water. Boil the eggs for 6 minutes and cool in ice-cold water.

2. Carefully peel the eggs and set them aside.

3. In a bowl mix together the mince, onion, herbs and seasoning. Divide the mince into 8 with wet hands. Mould the mince around the eggs, making sure there are no holes and no egg showing through.

4. Place them on a baking tray and cook them in the oven for 10 minutes, until the mince has set.

5. Heat a frying pan with a little butter and fry each egg on all the sides to give them a golden brown colour.

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