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Scotch Eggs


Scotch Eggs


5 Eggs
1 lb. Pork sausage meat
1/3 cup Flour
1/2 tsp. Coarse Salt
pinch Freshly ground black pepper to taste
1/2 cup Brown breadcrumbs
1/2 quart Fat or Oil for deep frying


Boil four of the eggs for 12 min. until hard, then shell and cool down in cold water.

Mix flour (less 2 tbsp.), salt, and pepper and sprinkle on a cutting board.

Divide the sausage into four parts and flatten on floured board into round cakes large enough to cover eggs.

Roll the eggs in the reserved flour and then wrap the sausage cakes around each egg to completely encase them.

Flatten the end so that the eggs will stand upright, and lightly whisk the remaining egg.

Put the breadcrumbs on a piece of foil or in a foil pie dish.

Brush the coated eggs with the whisked egg and then roll them in the bread crumbs to cover.

Heat the oil until hot, and carefully lower the Scotch eggs into the oil and cook for about 5 minutes

Remove and drain on paper towels, and serve hot or cold.

Serve 4 people.

Simple tips:

This is a nice mixture for snack or light meal with vegetable salad.



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Last modified: May 26, 2003