Scotch Eggs


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7 eggs
1/2 cup flour
salt and freshly ground pepper
1/2 pound sausage meat vegetable oil for deep fat frying breadcrumbs


Hard boil 6 eggs. Drain and place in cold water to cool. Mix the flour, salt, and pepper on a piece of wax paper, and roll the shelled eggs in the mixture. Divide the sausage meat into six equal parts and shape around each egg until each is evenly covered. Beat the remaining egg and brush it over the sausage meat. Roll each egg in breadcrumbs. Heat the oil to 390 degrees F and fry the eggs until they are golden brown in the deep fat–about 3 minutes. Drain the eggs on paper toweling. Cut crosswise and serve with toast.

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