SCOTCH EGGS
4 eggs
seasoned flour
half pound pork sausagemeat
Dried or fresh sage to flavour sausagemeat, as required - this is not essential, but we like it in our family!
Salt/pepper to taste
lightly beaten egg
toasted breadcrumbs (make your own, shop ones are not the same)
Hardboil and then cool eggs. Peel. Roll eggs in seasoned flour and divide the meat/herb/seasoned mix into equal portions and roll each into an oblong, big enough to cover one egg. Place egg in middle of mix and mould the meat around the egg - check there are no cracks in the mixture, coat with egg and roll in the breadcrubs. Deep fry in hot oil for 4-5 minutes. Drain. Best eaten cold.
I have often used quail eggs for slightly more formal eating - to make the hearty picnic sized Scotch eggs into something a little more dainty!
4 eggs
seasoned flour
half pound pork sausagemeat
Dried or fresh sage to flavour sausagemeat, as required - this is not essential, but we like it in our family!
Salt/pepper to taste
lightly beaten egg
toasted breadcrumbs (make your own, shop ones are not the same)
Hardboil and then cool eggs. Peel. Roll eggs in seasoned flour and divide the meat/herb/seasoned mix into equal portions and roll each into an oblong, big enough to cover one egg. Place egg in middle of mix and mould the meat around the egg - check there are no cracks in the mixture, coat with egg and roll in the breadcrubs. Deep fry in hot oil for 4-5 minutes. Drain. Best eaten cold.
I have often used quail eggs for slightly more formal eating - to make the hearty picnic sized Scotch eggs into something a little more dainty!