SCOTCH EGGS Recipe

Peel the eggs and put them into cold water. Mix the
sausage 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.