Scotch eggs are hard boiled eggs wrapped in sausage and then deep fried. They were traditionally a picnic food that was invented by the London department store Fortnum & Mason. Here is a recipe for making your very own Scotch eggs to enjoy!
- 1 pound (450g) sausage meat
- 2 teaspoons Worcestershire sauce
- 4 hard-boiled eggs, shells removed and rinsed
- 1 tablespoon (15ml) flour
- 1 pinch salt
- 1 pinch black pepper
- 1 egg, beaten
- 2/3 cup (175ml) bread crumbs
- Oil for deep frying
Time required 15 minutes
Difficulty level 2
Cost of ingredients 5 USD
In a bowl, mix together sausage and Worcestershire sauce. Mix together flour, salt and pepper, add to sausage and mix thoroughly.
Divide the sausage into 4 equal parts. Take one part of sausage and one egg, molding the sausage around the egg. Roll the eggs and sausage in your hands to shape. Repeat with the other 3 eggs and sausage.
Place bread crumbs in one dish and beaten egg in a separate one. Dip the sausage and egg balls into the beaten egg, then roll in the bread crumbs until coated completely. Shake to remove any excess.
In a deep pan or deep fryer at 365F (180C), or until a cube of bread dropped in browns in 1 minute, carefully lower the eggs into the hot oil and fry for about 5 minutes or until deep golden brown.
Place on dry paper towels to remove excess oil before serving. These can be eaten cold or hot and sometimes with dipping sauces.
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