Scotch eggs

Scotch eggs

By
From
Cooking from memory
Makes
5
Photographer
Mark Roper

Here is a simple recipe for making a traditional Scottish dish which is still popular served either hot or cold at picnics.

Ingredients

Quantity Ingredient
5 hard-boiled eggs, peeled
2 tablespoons plain flour
1/4 teaspoon ground nutmeg or mace
1 teaspoon salt
1/2 teaspoon ground black pepper
500g sausage meat
1 large egg, beaten
1 tablespoon cold water
100g breadcrumbs
vegetable oil, for frying

Method

  1. Dust the hard-boiled eggs in flour and shake off excess. Mix the nutmeg, salt and pepper with the sausage meat and divide into five equal portions. Place each portion on a floured surface and wrap around an egg, making sure there are no gaps.
  2. Mix the egg and water, coat each meat-covered egg with the mixture, and then roll them in breadcrumbs. You may need to press the breadcrumbs onto the meat.
  3. Deep-fry the eggs in medium to hot oil for about 10 minutes, until golden brown. Drain on paper towels, and serve hot with vegetables or cold as a snack.
Tags:
Jewish
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