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

Janice Pattie


  • 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
  • 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.
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.

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