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Although Scotch Eggs have been around for eons, I first tasted them when I was a college student at Edinburgh University. They were heavily seasoned and accompanied by a pint of Newcastle Brown Ale (and NOT the weakened variety of Newcastle Brown that is sold in bottles in the U.S.!)
- Hard-boil the eggs by placing them in a pan of cold water and heating slowly until it starts to simmer.
- Do not allow water to boil as this will toughen the whites, but keep at this temperature for 30 min.
- Place the eggs in cold water and remove the shells when the eggs are quite cold.
- Dip them in seasoned flour.
- Cover with sausage meat, then dip in beaten egg and coat with breadcrumbs, pressing crumbs well in.
- Fry in deep fat or oil (375°F) until golden brown.
- Drain, and cut in halves.
- Serve hot or cold.