Scotch Eggs

Scotch Eggs

4 servings


4 eggs
2 Tbs. flour
8 oz. sausage meat
1 egg for coating
1/2 cup milk for coating
deep fat for frying


Hard-boil the eggs, shell and cool them, then roll lightly in flour.

Divide the sausage meat into four, fold evenly and smoothly around the lightly floured eggs. Coat these with the beaten egg and milk blended together. Roll each firmly in breadcrumbs.

Fry in fat and drain.

Remember that the sausage meat has to cook through so do not rush the frying process.

Halve each egg with a sharp knife dipped in hot water.

Serve hot or cold with a sprig of parsley

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