Description:

Hard boiled eggs surrounded by pork sausagemeat, covered in breadcrumbs and deep fried.

Source:

Janice Pattie

Serves/Makes:6

Ingredients

• 8 hard boiled eggs
• 1-1/2 lbs (.7 kg). pork sausagemeat
• pinch of mace
• 4 oz (112 grm). crisp breadcrumbs
• 1 egg, beaten
• seasoned flour
• salt and pepper
• oil for deep frying

Preparation

• Boil the eggs for ten minutes, stirring occasionally to keep the yolk in the center.
• Cool quickly under cold running water and shell the eggs, allowing them to get quite cold.
• Season the sausage meat adding the mace.
• Roll the eggs in the seasoned flour and then cover each egg with the sausage meat, making it about 1/4 inch thick, ensuring it is firmly packed.
• Dip the eggs into the beaten egg and roll each in the bread crumbs.
• Deep fry until browned evenly.
• Scotch eggs may be eaten hot though they are commonly served cold. They are an ideal snack or make a good additon to a salad.

Comments

Scotch eggs are very popular but few people in Scotland would make them at home as they are readily available in butcher's shops and supermarkets.