Scotch Eggs

Scotch Eggs


  • 6 hard-boiled eggs
  • 1 egg, uncooked
  • 1 pound pkg breakfast sausage
  • 1 c plain bread crumbs


Boil eggs to desired consistency; allow to cool to touch. In a medium bowl, lightly whisk one egg. On a dinner plate, spread one cup of bread crumbs. Divide sausage into 6 equal parts (one for each egg). Encase each egg with sausage, dip into egg wash and apply a good coating of bread crumbs. Deep fry at 375F until golden brown, or until sausage is cooked through. Serve with English Muffins or Bagels. We use HP Sauce as condiment, the traditional English accompaniment.

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Bobh1933: Come on now!! Of course the eggs are peeled. What "nut" would not think that. Give me a break!!

So, in reading this recipe, you leave the egg shell on??? How do you eat that?? I've never had one of these, but it seems incredulous to coat it and not peel it! If it is only soft-cooked. so it won't be overcooked when frying, how do you do that?


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