Scotch Eggs

A very old favourite in the British Isles, Scotch Eggs are a delicious and nourishing snack or meal. Served hot with a tomato sauce, or cold with a salad, they are ideal for the busy housewife to prepare. In past centuries, Scotch Eggs were sometimes called birds’ nests.

1 lb. pork sausage meat

2 teaspoons Worcestershire sauce

1 tablespoon seasoned flour, made with

1 tablespoon flour, g teaspoon salt and -½ teaspoon black pepper

4 hard-boiled eggs

1 large egg, well beaten

2 oz. dry breadcrumbs sufficient vegetable oil for deep-frying

Place the sausage meat and Worcester-shire sauce in a medium-sized mixing bowl. Add the seasoned flour and blend the mixture with your hands. Divide the mixture into 4 equal pieces.

Mould each piece of meat around an egg and roll each egg between your hands to shape the sausage meat coating.

Place the beaten egg and breadcrumbs in two separate, shallow dishes. Dip the eggs first in the beaten egg, and then in the breadcrumbs, coating them thor-oughly and shaking off any excess crumbs. Set aside.

In a large saucepan or deep-frying pan, heat the oil over moderate heat until it reaches 350°F on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns light brown in 55 seconds.

With tongs, lower the eggs into the oil. Fry for 5 minutes, or until they are deep golden brown.

Remove the pan from the heat. Using the tongs, transfer the eggs to kitchen paper towels to drain.

Place the eggs on a warmed serving plate and serve at once, if they are to be eaten hot.

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