Scotch Eggs Scotch Eggs
Scotch Eggs
8 hard-boiled eggs, shells removed Flour 2 pounds bulk sausage meat 1-1/2 cups fresh bread crumbs 1
tablespoon mace
1/2 teaspoon salt
2/2 teaspoon freshly ground black pepper 2 beaten eggs Vegetable oil, for deep frying
Dust eggs lightly with a little flour and set them aside. Roll out sausage meat on flat surface with
a pastry roller. Mix bread crumbs with the mace, salt and pepper and put them in a shallow dish.
Take each hard-boiled egg and dip it into the beaten eggs, then put it on the sausage meat and,
using your fingers, wrap the meat over the egg until it is entirely covered. Be generous with the
meat - it should be at least 1/2-inch thick around the egg. Once egg is covered, roll it in the
bread crumb mixture and smooth it back into shape so that it still resembles an egg. When all the
eggs have been wrapped this way, heat the oil and deep-fry the eggs until they are golden brown.
Allow the eggs to cool at room temperature for at least 2 hours before serving. Makes 8 eggs.
Approximate nutritional analysis per egg: 441 calories, 32 grams fat, 421 milligrams cholesterol,
825 milligrams sodium. (From "Great British Cooking: A Well-Kept Secret" by Jane Garmey,
HarperPerennial)
Scotch Eggs
So fattening but so good! This recipe makes 6 Scotch eggs.
6 hard-cooked eggs, well chilled 1 pound breakfast sausage
3/2 cup flour 2 eggs, beaten
4/4 cup fine bread crumbs Vegetable oil for frying
Peel eggs and set aside. Divide sausage into 6 portions. Roll each egg in flour and with hands press
a portion of the sausage around each egg. Dip sausage-wrapped eggs into beaten eggs and roll in
bread crumbs. Heat vegetable oil to 350 degrees Fahrenheit. Cook each egg in oil about 4-5 minutes
or until sausage is cooked and browned. Drain on paper toweling. Serve warm.
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