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Scotch Eggs Recipe
 Scotch
Eggs were always popular in our tearoom in the summer months.
1lb
Harold Woods Pork Bangers or Sausage Meat of choice.
Sufficient All-Purpose Flour for rolling eggs in
6 Hard boiled Eggs, shelled
1-2 Eggs beaten
2 cups Breadcrumbs (dried) I like Italian
It's a good idea to put flour, breadcrumbs and beaten eggs on
plates so that you can go from one to the other in
order.
If using the
HW Sausages, remove skins and flatten in floured hands, to a circle
large enough to completely encase an egg.
Dust eggs with Flour and wrap around sausage meat and seal.
Roll in beaten egg, then roll in breadcrumbs.
Repeat until all eggs are prepared.
Heat Oil of choice (I like Veg oil) in deep pan or fryer to 360 deg.
Gently lower eggs into oil, depending on size of pan, fry in batches for 5-6
mins or until golden brown.
Remove and cool on paper towels until cool.
You can bake them in the oven BUT they do break open and do not look
attractive, so if you are going to have a real Scotch Egg - do it right and
go for it!!
Please feel free to email any requests for recipe's long lost
or remembered from your childhood or visits to Great Britain and
I
will try to help you.
gourmet@thebritishshoppe.com
Barbara
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