An old-fashioned recipe, great for a snack or picnic food. Serve hot or cold.
Bring a saucepan of water to the boil and put in the eggs carefully, one by one. Bring back to the boil and simmer for 10 minutes. (The eggs should be covered with water.) Pour off the water and cover with cold water. Divide the sausagemeat into 6 even-sized pieces. Put
Roll the Scotch Eggs in seasoned flour, beaten egg and finally coat them with dry, white breadcrumbs. Coat all the eggs in the same way. Heat the oil for deep frying, making sure it is deep enough to cover the eggs. The fat should be a medium
© 1990 Darina Allen. All rights reserved.