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LOCATION: Recipes >> Eggs Dairy >> Scotch Eggs 02

Print this Recipe    Scotch Eggs 02

Scottish Eggs with Fresh Herbs
Yield: 4 servings

4 lg eggs
8 oz sausage meat
2 spring onions, fine chopped
1 ts finely chopped fresh thyme
3 ts chopped fresh chives
1 tb finely chopped fresh parsley

flour
1 egg, beaten
toasted breadcrumbs
salt
freshly milled black pepper

Hard-boil the eggs by covering them in cold water, bringing it to
the boil, simmering gently for 9 minutes and cooling them under
cold running water. Next mix the sausage meat with the spring onions
and herbs and season well. Then shell the cooled eggs and coat each
one with some of the seasoned flour. Divide the sausage meat into
four portions and pat each piece out on a floured surface to a
shape roughly 5x3 inches. Now place an egg in the center of each
piece and carefully gather up the sausage meat to cover the egg
completely. Seal one by one, first in beaten egg and then throughly
and evenly in the breadcrumbs.

Now heat 1 1/2 inches of oil in a deep frying pan up to a temperature
of 350-375 F. Put the eggs into the oil and fry for 6-8 minutes,
turning frequently until they have turned a nice broun colour.
Drain on crumpled greaseproof paper.

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