Scotch Eggs
Scotch Eggs recipe
Yield
4 servingsPrep
50 minCook
10 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
hard cooked |
|
| ½ | pound |
sausage meat
|
* |
| 1 |
eggs
slightly beaten |
*
|
|
|
vegetable oil
for frying |
*
|
||
|
all-purpose flour
seasoned |
*
|
||
|
bread crumbs
|
*
|
||
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
hard cooked |
|
| 226.8 | g |
sausage meat
|
* |
| 1 | each |
eggs
slightly beaten |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 1 | x |
all-purpose flour
seasoned |
*
|
| 1 | x |
bread crumbs
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Hard-boil the eggs by placing in a pan of cold water and heating slowly until it starts to simmer.
Do not allow water to boil as this will toughen the whites, but keep at this temperature for 30 minutes.
Place in cold water and shell when eggs are quite cold.
Dip in seasoned flour.
Cover with sausage meat, then dip in beaten egg and coat with bread crumbs, pressing crumbs well in.
Fry in deep fat or oil (375 degrees F.) until golden brown.
Drain, and cut in halves.
Serve hot or cold.
