Scotch Eggs
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
41
Sourness
36
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tsp
Dried Sage (crumbled)1 tsp
Dried Thyme (crumbled)1 tsp
Cayenne1 cup
All-Purpose Flour1 cup
Bread Crumb (fresh)Directions:
1
In a large bowl combine well the sausage, the sage, the thyme, and the cayenne, divide the mixture into 4 equal portions, and flatten each portion into a thin round
2
Enclose each hard-boiled egg completely in 1 of the sausage rounds, patting the sausage into place
3
Dredge the sausage-coated eggs in the flour, shaking off the excess, dip them in the raw eggs, letting the excess drip off, and roll them gently in the bread crumbs, coating them well
4
In a deep fryer heat 2 1/2 inches of the oil to 350°F
5
And in it fry the Scotch eggs, 2 at a time, turning them and transferring them to paper towels to drain with a slotted spoon as they are done, for 10 minutes
6
In a large bowl combine well the sausage, the sage, the thyme, and the cayenne, divide the mixture into 4 equal portions, and flatten each portion into a thin round
7
Enclose each hard-boiled egg completely in 1 of the sausage rounds, patting the sausage into place
8
Dredge the sausage-coated eggs in the flour, shaking off the excess, dip them in the raw eggs, letting the excess drip off, and roll them gently in the bread crumbs, coating them well
9
In a deep fryer heat 2 1/2 inches of the oil to 350°F
10
And in it fry the Scotch eggs, 2 at a time, turning them and transferring them to paper towels to drain with a slotted spoon as they are done, for 10 minutes