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Scotch Eggs Using Seasoned Flour

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Scotch Eggs is a wonderfully delicious egg preparation than I often prepare as a treat for myself. Serve the Scotch Eggs for your kids and family and don€™t be surprised when they ask for more and more!
Ingredients
  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)
Directions

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.
Set aside.
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.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Fried

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