Scotch eggs

Scotch eggs

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
500g sausage mince
few drops tabasco sauce
few drops worcestershire sauce
6 eggs, hard-boiled and peeled
75g plain flour
freshly ground black pepper
1 egg, beaten
dry breadcrumbs
oil, for deep-frying
salt

Method

  1. Mix sausage mince with sauces. Divide into 6 equal portions.
  2. Dust eggs lightly with flour seasoned with salt and pepper, then cover each egg with sausage mixture, pressing and moulding on well. Brush with beaten egg and roll in breadcrumbs. Chill for at least 1 hour.
  3. Deep-fry eggs in hot oil until golden brown. Drain on paper towels. Cool and chill. Serve cold with salads.
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