Scotch eggs

Recipe from: 6/1/1999 12:00:00 AM
Ingredients 7
Servings 4
Time 15 minutes


  • 4
    hard-boiled eggs
  • 30
  • 375
    sausage meat
  • seasoned flour
  • 1
    large eaten, beaten
  • 125
    dried breadcrumbs
  • oil for frying


15 minutes
Shell the eggs and roll in flour. Season the sausage meat well and divide into 4. Flour your hands and mould the meat around each egg, encasing them completely and evenly. Dip the eggs in the seasoned flour, brush with beaten egg and coat with breadcrumbs. Heat about 4 cm oil in a pan. Test the heat with a piece of bread to frizzle (fry until crisp) gently. Fry for about 10 minutes. Increase the temperature until another piece of bread frizzles quickly and cook until golden brown for about a further 4 minutes. Drain well. Halve each egg with a hot knife. Serve hot or cold with a salad. These can be prepared in advance for picnics, lunches or entertaining.

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