100g crumbed pork scratchings (optional - not included in macros)
Instructions
put eggs in a pan and cover them with water, add coarse salt and place over medium-high heat; when the water starts to boil, set the timer for 3 minutes, then drain the hot water and fill the pan with cold running water and drain it; repeat 2-3 times to cool the eggs; peel and set aside.
in a large mixing bowl, combine meat, spice and seasoning, squeezing and squishing between your fingers (I recommend food safe disposable gloves).
pre-heat oven to 200°C fan.
divide the pork mixture into 6 equal portions (85g each).
place a portion over a sheet of cling film, cover it with another piece of cling film, and flatten it using your hand or a small rolling pin.
flip the flattened meat onto your palm, position an egg over the middle and cup it; gently wrap the meat around it, pinching and sculpting with your fingers until the egg is fully enclosed.
repeat with the remaining meatballs and eggs; roll lightly in crumbed pork scratchings (optional), then transfer to a baking tray lined with foil (shiny side up).
bake for 15 minutes, turn eggs over and bake for another 15 minutes.
serve hot or cold.
Notes
Keep refrigerated in a sealed container and consume within 4 days.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use.