Scotch Eggs


7 eggs
1/2 cup flour
salt and freshly ground pepper
1/2 pound ground sausage
vegetable oil, for deep frying
toast, for serving


Hard boil 6 of the 7 eggs. Drain and place in cold water to cool. When cool enough to handle, carefully remove shells.

In a shallow bowl, mix flour, salt, and pepper, and roll each egg in the mixture.

Divide sausage meat into six equal parts and shape around each egg until each is evenly covered.

Beat remaining egg and brush it over the sausage meat. Roll each egg in breadcrumbs.

Heat oil in a deep pot to 390 degrees F and fry the eggs until they are golden brown–about 3 minutes. Drain eggs on paper toweling. Cut crosswise and serve with toast.

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