Scotch Eggs The New York Times Magazine, January 22, 1978 Craig Claiborne with Pierre Franey Yield: 6 servings 8 large eggs 1 lb. ground lean pork 3/4 cup fresh, fine bread crumbs, preferable made from untrimmed English muffins Salt and freshly ground pepper 1-1/2 tsp. crushed dried marjoram 1 Tbsp. chopped fresh parsley 2 Tbsp. heavy cream Flour for dredging 3/4 cup fine fresh bread crumbs made from trimmed day-old sandwich bread Fat for deep frying Place six of the eggs in a saucepan and add lukewarm water to cover. Bring to the boil and simmer 12 to 15 minutes. Drain the eggs and run them immediately under cold water. Drain once more. Peel the eggs and set aside. (For a better way to boil eggs see Perfect Steam-Boiled Eggs.) Combine the pork, bread crumbs made from English muffins, one raw egg lightly beaten, salt and pepper to taste, marjoram, parsley and cream. Blend well with the hands. divide the pork mixture into six equal portions. Place one portion on a sheet of plastic wrap. Cover with another sheet of plastic wrap. Press down evenly and smooth the meat into a flat oval large enough to enclose one hard-cooked egg. Remove outer plastic wrap. Drege the hard-cooked eggs in flour, shaking off excess. Place one egg in the center of the meat. Bring up the bottom edges of the other sheet of plastic wrap to enclose the egg, pinching the seams together and pressing so that the egg is neatly and evenly enclosed in the meat. Remove plastic wrap. Continue until all the eggs are wrapped in the pork mixture. Dredge the wrapped eggs once more in flour. Break the remaining raw egg into a rimmed dish. Dip the flour-coated Scotch eggs in this, turning to coat evenly. Dredge the eggs in the fresh, fine bread crumbs made from sandwich bread. Heat the fat for frying in a deep skillet. Add the eggs and cook about five minutes, turning often until the meat is cooked and golden brown. Serve the eggs hot or lukewarm, sliced in half. Note: Craig Claiborne recommends serving these, hot or cold, with a vegetable salad made with mayonnaise.

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