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Scotch Eggs Recipe
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.
When made with free-range eggs and good quality sausage meat, they are delicious.
For 6 Eggs:
1 lb/450mg good-quality sausage meat, or your favourite sausages, squeezed out their skins
2 teaspoons (10ml) Worcestershire Sauce
1 tablespoon White Plain Flour, seasoned with Salt and Pepper
6 medium hard-boiled Eggs - cooked for 8 minutes, then shelled and cooled in cold water
1 large Egg, beaten with a little Salt
3 oz/90gr Dry Breadcrumbs or a packet of cooked bought - in stuffing, such as that made by Chiltern Herbs, made up according to the instructions
Enough oil for deep frying - this can be strained and reused.
Equipment needed: a deep fryer, or suitable heavy saucepan and a deep-fat thermometer.
1. Put your chosen sausage meat and the Worcestershire sauce in a mixing bowl, add the flour and mix together well.
2. Divide the mixture into 6 equal balls and squash each one flat.
3. Dry the eggs, then completely cover each with meat mixture.
4. Put the beaten egg and the breadcrumbs in two separate bowls.
5. Dip the eggs in the egg first then immediately in the breadcrumbs, rolling the eggs around so they are completely covered.
6. Heat the oil to 350F and fry for about 5 minutes or until they are golden.
7. Drain carefully.
Scotch eggs are particularly good eaten hot or warm, but if serving cold, don't refrigerate them or they'll lose their crispness and won't recover.