Scotch Eggs

Scotch eggs belong right next to the word "versatile" in the dictionary. They're both a casual finger food to be shared amongst friends and a sophisticated picnic staple for a day in the park. And when it comes to layers of flavor, this recipe has it all: panko breadcrumbs fried to golden perfection, ground pork with a hint of rosemary, and a hard-boiled egg nestled inside. Each bite is balanced, herbacious, and oh-so-satisfying.

Directions

1. In a bowl, mix together the ground pork, shallot, rosemary, cumin, cayenne, garlic, salt, and pepper until well combined.
2. Take a ball of the pork mixture and flatten it into the palm of your hand.
3. Place a hard-boiled egg into the meat and wrap the pork around it, sealing the egg inside.
4. Place the breadcrumbs, flour, and two raw eggs in three separate bowls. Whisk the raw eggs until well beaten.
5. Roll each Scotch egg into the flour, then the beaten egg, and finally into the breadcrumbs. Set aside.
6. Heat canola oil in a large pot or deep pan to 365F.
7. Fry the Scotch eggs in batches of two, carefully and slowly dropping them into the hot oil. Cook each batch for about 3-4 minutes, turning with a metal spoon or tongs to ensure even cooking.
8. Transfer the Scotch eggs to a plate lined with paper towels and let drain. Serve warm.