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Scotch Eggs

A cold shelled hard-boiled egg, coated in seasoned flour and sausagemeat, wrapped in breadcrumbs and deep-fried.

Its ancestry is unclear, but it probably a development of Indian 'kofta'. The Victorians often ate them hot with gravy. See our Recipe Section.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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