Prep 5 mins
Cook 45 mins
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.!)
- 4 eggs
- 1⁄2 lb sausage meat
- 1 egg, slightly beaten
- fat or oil (for frying)
- seasoned flour
- salt & pepper
- 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.
Catered a business brunch last year and added this to the buffet- went over HUGE! Catered the same event this year and heard nothing but rave reviews of last buffet. People were wondering where the eggs where this year. Thanks once again Miller for a fabu recipe.
When I was young, this was always a family (and pot luck) favourite. I had a hankering and was glad to find the recipe. Thanks for posting.
They were good. They would be better with that pint of brown!!!