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LOCATION: Recipes >> Eggs Dairy >> Scotch Eggs 10

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Scotch Eggs

4 hard-boiled eggs
1 Tbsp. seasoned flour
2 oz. crisp bread crumbs (raspings)
12 oz. to 1 lb. sausage meat
1 egg
oil or fat (to fry)
parsley and tomatoes (for garnish)

Shell the hard-boiled eggs. Press the sausage meat into neat
squares on a floured board. Wrap the eggs in the sausage meat,
making sure this is completely sealed without air space or cracks.
Brush with the beaten egg. Roll in bread crumbs. Heat the fat or
oil, test it, as it must not be too hot. When a piece of stale
bread becomes golden brown in 1 minute with oil, 1 1/2 minutes if
using fat, put in the Scotch eggs. Fry steadily for approximately
5 to 8 minutes until crisp and golden brown. Lift out; drain on
crumpled paper and serve hot or cold, garnished with parsley and
tomatoes. Serves 4. To bake: It is possible to cook these in the
oven. Allow approximately 20 to 25 minutes in a moderately hot
oven, 350:F to 375:F.

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