Scotch Eggs with Pork

Ingredients

7 eggs

300 g pork

300 g beef

1 tsp salt

1 tsp basil

1 pinch nutmeg

800 ml vegetable oil

Boil the eggs. Cook for no more than 4-5 minutes. Trim the meat of sinews and excess fat, then mince into a smooth, finely chopped mixture.

Add a raw egg to the mixture and mix thoroughly.

Season and season with salt. Mix well.

Divide the mixture into 6 equal portions.

Form each portion into an oval patty slightly less than 1 cm thick and wrap the eggs tightly in it. Pay special attention to the seams; it's best to overlap them and align them carefully.

Pour oil into a frying pan or small saucepan and heat thoroughly over medium-high heat. Drop the eggs into the oil and fry until browned, turning frequently.

Place the cooked eggs on a clean towel to remove excess oil.

Enjoy!