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SCOTCH EGGS – paleo recipe
Stav Kogan

SCOTCH EGGS

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 lb ground pork
  • 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 tbsp dried chives
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 8 large eggs, hard-boiled and peeled
  • 1 bag (2 ounces) fried pork rinds (optional)
  • 2 large eggs, raw (optional)

Method
 

  1. 1.
  2. Preheat the oven to 375 F.
  3. Cover a baking sheet with parchment paper.
  4. 2.
  5. Place the ground pork in a large mixing bowl.
  6. Add salt, pepper, nutmeg, cinnamon, cloves, tarragon, parsley, chives, and garlic.
  7. Knead with your hands until well mixed.
  8. 3.
  9. Divide the pork mixture into 8 equal servings.
  10. Roll each piece into a ball, then flatten it in your palm into a pancake shape.
  11. 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.
  12. Place the meat-wrapped eggs on the baking sheet.
  13. 4. If using the pork rinds, place them in the bowl of the food processor and process until they resemble bread crumbs; pour them onto a plate or in a shallow bowl.
  14. In another shallow bowl, beat the 2 raw eggs. Gently roll each meatball in pork rind crumbs; you want just a thin dusting.
  15. Then roll each meatball in the raw egg and roll it a second time in the crushed pork rinds to evenly coat.
  16. Place it on the baking sheet.
  17. 5.
  18. Bake for 25 minutes, then increase the temperature to 400 F and bake an additional 5–10 minutes, until the eggs are golden brown and crisp.

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