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Scotch eggs

Recipe from: 10/27/1999 12:00:00 AM
Ingredients 8
Servings 12


  • 500
    pork sausage meat
  • 30
    mild American mustard
  • 12
    quail's eggs, boiled and peeled
  • 45
    chopped parsley
  • 2
    eggs, whisked
  • salt and milled pepper
  • 90
    dried breadcrumbs
  • sunflower oil for deep-frying


Mix sausage meat with mustard. Shape meat around quail's eggs to make small Scotch eggs. Whisk parsley, eggs and seasoning with a little water. Roll Scotch eggs in whisked egg mixture, then in breadcrumbs. Repeat process once. Heat oil over moderate heat and gently deep-fry Scotch eggs, two at a time, until golden brown all over, about 5 minutes. Drain on kitchen paper and cool. Halve eggs and serve with sweet wholegrain mustard and cracked (coarse) salt.

Read more on: deep-fry  |  pork

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