SCOTCH EGGS



A Scottish delight!









INGREDIENTS: Serves 4


12oz/350g pork sausagemeat
4 eggs
2 tsp chopped parsley
1oz/25g flour
salt and pepper
1 beaten egg
4oz/125g dried breadcrumbs

Oil for deep frying



METHOD:

Boil the eggs until hard (approximately 10 minutes)

When cool, remove shells.

Add in the chopped parsley and mix thoroughly using hands.

Add salt and pepper to the flour.

Coat the eggs with the seasoned flour

Completely cover the eggs with a layer of sausage meat.

Keep your hands damp to mould it around the eggs

Dip in the beaten egg

Roll in the breadcrumbs.

Deep fry until golden brown

Drain well on Kitchen roll

Serve hot or cold


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