Scotch Eggs

Preparation info

  • 3

    helpings
    • Difficulty

      Easy

    • Ready in

      40 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 3 hard-boiled eggs
  • ½ lb. sausage
  • meat
  • egg and brea

Method

Shell the eggs and cover each egg with sausage meat. If liked, a little finely-chopped onion can be mixed with the sausage meat before using. Coat carefully with beaten egg and breadcrumbs, fry in hot fat until nicely browned. Cut each egg in half. Scotch eggs can be served either hot or cold.