Ingredients: |
Ingredients: 2 pounds ground pork
1\2 tsp salt
1 tsp ground black pepper
1/2 tsp nutmeg
pinch cinnamon
pinch cloves
1 tsp dried tarragon leaves
1/4 cup fresh parsley leaves, minced (about 1 tablespoon)
1 tablespoon dried chives
2 cloves garlic, minced
8 large eggs hard boiled and peeled
1 bag (2 ounces) fried pork rinds
2 large eggs, raw (optional)
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Directions: |
Directions:1. Preheat the oven to 375 degrees F. Cover a baking sheet with parchment paper.
2. Place the ground pork in a large mixing bowl. Add salt, pepper, nutmeg, cinnamon, cloves, tarragon, parsley, chives, and garlic. Knead with your hands until well mixed.
3. Divide the pork mixture in to 8 equal servings. Roll each piece into a ball, then flatten it in your palm into a pancake shape. Wrap the meat around a hard boiled egg, rolling it between your palms until the egg is evenly covered. This is much easier than it sounds. If the meat sticks to your hands, moisten them with a little water. Place the meat wrapped eggs on the baking sheet.
4. If using the pork rinds, place them in the bowl of the the food processor and process until they resemble break crumbs: pour them onto a place or in a shallow bowl. In other shallow bowl, beat the 2 raw eggs. Gently roll each meatball in pork rind crumbs, you want just a thin dusting. The roll each meatball in the raw egg and roll a second time in the crushed pork rinds to evenly coat. Place on the baking sheet.
5. Bake for 25 minutes, then increase the temperature to 400F and bake an additional 5 - 10 minutes until the eggs are golden brown and crisp. |
This recipe for Scotch Eggs is from