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SCOTCH EGGS Recipe | |
Swedish Brunch | |
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Ingredients:
8 hard cooked eggs1 lb. pork sausage meat 1 tsp. chopped mixed herbs (sage, thyme, marjoram) salt and pepper to taste For Coating: 1/2 c. seasoned flour (made with 1/2 tsp. salt, 1/4 tsp. pepper) 1 egg, beaten to mix 1 c. dry white bread crumbs deep fat (for frying)
Directions:
Peel the eggs and put them into cold water. Mix thesausage meat with the herbs and seasoning. Dry the eggs thoroughly. Divide the sausage meat into 8 equal portions and pat each portion into a round on a dampened board. Surround each egg completely with the sausage meat, then roll in the seasoned flour; brush with beaten egg and coat well with crumbs. Fry the Scotch eggs in deep fat (375 degrees) until they are a rich brown. Remove from the fat and drain on paper towels. Cool the eggs before cutting in half to serve cold. | |