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Traditional Scotch Eggs   


CD   PIC  British  30mins plus chilling



Makes 4    Cold    Pork   Picnic  Party Food  Buffet



4 Hard Boiled Eggs, cooled

25g/1oz Plain Flour

Salt and Pepper

225g/8oz Pork Sausage Meat

1 Egg, beaten

50g/2oz Dried Breadcrumbs

Vegetable Oil for deep frying




1. Shell the hard boiled eggs and coat each in the flour which has been seasoned with salt and pepper. Preheat the deep fryer to 170C, 340F.


2. Divide the sausage meat into 4 equal portions and flatten out each portion roughly into a circle large enough to surround an egg on a floured board.


3. Place 1 egg in the centre of each sausage meat circle and carefully mould the sausagemeat around each egg, pressing the edges firmly together to seal.


4. Place the beaten egg in one bowl and the breadcrumbs on a plate, then dip each covered egg firstly in the beaten egg and then in the breadcrumbs to thoroughly coat all over.


5. Fry the coated eggs for 7-9 minutes until golden brown and crisp.


6. Drain well on kitchen paper, cool and refrigerate until ready to serve.


To serve at parties or buffets, double, triple or quadruple the ingredients then just before serving cut each egg into quarters for bite sized potions.


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Main equipment required to make this Recipe

Large Plate

Mixing bowl

Deep fat fryer or a saucepan

Kitchen Paper


Key techniques required to make this Recipe

Coat -  to to cover with a thin film of liquid, usually a sauce.



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