Scotch Eggs

These are a traditional British picnic food that is usually eaten cold with pickles and chutneys.

  • 4 hard boiled eggs
  • 225g sausagemeat
  • 2 green onions, finely chopped
  • 1 tsp fresh chopped thyme
  • 1 tbsp fresh chopped parsley
  • Toasted breadcrumbs
  • All purpose flour
  • 1 small egg, beaten
  • Salt and pepper
  • Oil for frying

Hard boil the eggs by covering them with cold water, bringing it to the boil, and then simmering gently for 9 minutes. Remove the eggs and cool under cold running water. Mix the sausagemeat with the chopped green onions and herbs. Remove the shells from the cooled eggs and coat each one with flour. Divide the sausagemeat into four portions and pat each piece out onto a floured surface into a shape roughly 5" x 3". Place an egg in the centre of each piece of sausagemeat and carefully cover the egg completely. Seal the joints well, and smooth and pat into shape all over. Next coat them one by one, first in beaten egg, and then in the toasted breadcrumbs. Heat the oil in the pan, place in the scotch eggs and fry for 6-8 minutes turning frequently until they have turned a nice brown colour. Drain on paper towel. Store in the refrigerator and eat cold.

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