Scotch Eggs Using Seasoned Flour
|Pork sausage meat||1 Pound|
|Worcestershire sauce||2 Teaspoon|
|Seasoned flour||1 Tablespoon, made with 1 tablespoon flour, 1/8 teaspoon salt, 1/8 teaspoon black pepper and 1/8 teaspoon dried thyme|
|Hard boiled eggs||4 Medium|
|Egg||1 Large, well beaten|
|Fine dry breadcrumbs||2 Ounce (For Frying)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
Place the sausage meat and Worcestershire sauce in a medium sized mixing bowl.
Add the seasoned flour mixture and blend the ingredients together with your hands.
Divide the mixture into four equal pieces.
Mould each piece of meat around an egg and carefully roll each egg between your hands to shape the sausage meat coating.
Place the beaten egg and breadcrumbs in two separate, shallow dishes.
Dip the eggs first in the beaten egg, and then in the breadcrumbs, coating them thoroughly and shaking off any excess crumbs.
Fill a large saucepan or deep frying pan one third full with vegetable oil.
Place the pan over moderate heat and heat the oil until it reaches 350°F on a deep fat thermometer or until a small cube of stale bread dropped into the oil turns light brown in 55 seconds.
Using tongs or a slotted spoon, carefully lower the eggs into the oil.
Fry them for 5 minutes, or until they are deep golden brown.
Remove the pan from the heat.
Using the tongs or slotted spoon, transfer the eggs to kitchen paper towels to drain.
Place the eggs on a warmed serving plate and serve at once, if they are to be eaten hot.