Ovos escoceses

Ingredientes

• 6 large eggs (4 eggs for hard-boiling and 2 for egg wash)
• 1 pound ground pork
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1/8 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour
• 1 1/2 cups breadcrumbs
• 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• canola or vegetable oil (for deep frying)

Modo de preparo

1. 1

   Place 4 eggs in a saucepan covering them with cold water. Bring to a boil, then reduce the heat and simmer for 5 minutes. Immerse in ice water to halt the cooking process. When cooled remove the shells carefully under running cold water.

2. 2

   Add the ground pork to a large bowl. Season with thyme, parsley, marjoram, basil, rosemary, sage, salt and pepper. Mix thoroughly to combine. Divide meat mixture into four equal quarters.

3. 3

   Prepare the dredging ingredients by adding the flour to a flat bowl. Whisk two eggs in a separate bowl. Season the bread crumbs with garlic powder, onion powder, oregano, salt, pepper and paprika in a third flat bowl.

4. 4

   Place one quarter of the sausage meat onto a plate and flatten it into a round. Lay one hard boiled egg in the center, then wrap the sausage meat around the egg to completely cover it. Repeat with each portion of sausage meat and each egg.

5. 5

   Prepare the eggs for deep frying by dredging them in flour, then dipping them in egg wash, before rolling them in seasoned breadcrumbs.

6. 6

   Pour vegetable or canola oil into a deep fryer or large heavy skillet to a level of 3 inches. Never fill your pan more than half-way with oil. Heat the oil to 350 degrees F.

7. 7

   Lower the bread-crumbed eggs into the oil two at a time. Fry for 6 to 8 minutes until they are golden brown and crisp. Remove from the oil with a slotted metal spoon and lay on paper towels to allow excess oil to drain.

8. 8

   Serve hot or cold with mustard or dipping sauce of choice.