Oh, how delicious these yummy reminders of England are!
- 6 medium Eggs
- 500g Sausagemeat
- 1/2 tsp Paprika
- 1 tbsp Parsley – chopped
- Salt & Pepper – to season
- 1 cup Flour
- 2 Eggs – beaten
- 150g White Breadcrumbs
Hard boil the 6 eggs for 8 minutes. Drain & cool under cold running water until the eggs are no longer hot. Peel & set aside
Put sausagemeat in a bowl. Add the paprika, parsley & salt & pepper. Mix together using one hand. Divide into 6 balls
One at a time, flatten the each ball into a circle on a piece of clingfilm that is large enough to wrap around the egg. Place an egg in the middle, then draw up the end of the clingfilm & massage the sausagemeat to cover the egg evenly. Repeat with all the eggs
Place the flour, beaten egg & breadcrumbs in 3 separate bowls. Roll each scotch egg in the flour, egg & then the breadcrumbs to coat. Ensure they are thoroughly coated in the breadcrumbs
Heat oil for deepfrying to 150°C or 305°F. Fry the eggs two at a time for 4-5 minutes, turning once or twice to ensure they are browned evenly
Drain on kitchen paper & keep warm in a low oven until ready to eat
UPDATED: 03 June 2012 – These were a hit when I made them this weekend for our Jubilee Garden Party with both adults & kids alike, even the dog enjoyed one from the hands of a little boy!