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Scotch Eggs

April 7, 2010 by Lois Britton 7 Comments

I originally started making Scotch Eggs years ago to use up the dozens of Easter Eggs our daughters would decorate every year.  Their striking appearance really adds  our annual Easter Tea.  Everyone in my family loves them, and they’re puzzled by the construction – curious about how I made them.

Often served whole with a beer, Scotch Eggs are pub food.  Slice them in half to reveal the contrast of colors; garnish with parsley, and you have substantial fare for tea.

Source:  The Pleasures of Afternoon Tea by Angela Hynes

Ingredients

2 t. flour
salt & pepper
4 hard boiled eggs, shelled
1 t. Worcestershire
1/2 lb bulk pork sausage
1 egg, beaten
1 c. fine dry bread crumbs
vegetable oil for deep frying
parsley sprigs

Directions

Combine flour with salt and pepper in a bowl; dust lightly over the eggs.

Add Worcestershire sauce to sausage and mix well.  (If using extra large eggs, I find that I need a little extra sausage.)  Divide sausage into 4 equal portions.  Pat each portion into a round with your hand.  Place 1 hard boiled egg in the center of each round.  Mold meat evenly around egg, covering completely; make sure there are no cracks or gaps  in the meat.

With a pastry brush, coat the meat with the beaten egg; roll in bread crumbs.  In a deep fryer, heat about 4 inches of oil to 350.  Carefully add eggs and cook 7 to 8 minutes or until outside is crisp and golden.  Drain well and cool before serving.

To serve, cut each egg in half lengthwise and decorate cut side with a sprig of parsley.

Makes 8 halves

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.

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Filed Under: Eggs, Pork, Tea Party

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Reader Interactions

Comments

  1. Vicki

    April 7, 2010 at 9:41 pm

    I wonder if it’s possible to make these meatless?
    They look so good and I’m stocked with dyed Easter Eggs.

    Reply
  2. Afternoon Tea Fan

    April 8, 2010 at 1:16 am

    I’d like to see these offered at a high end afternoon tea somewhere – would be delicious.

    Reply
  3. Lois B

    April 8, 2010 at 1:24 am

    Vicki – what an interesting idea. Does Morning Star Farms make a bulk sausage equivalent? What else could you wrap/dip the egg in? Polenta? A cheesy bread dough?

    Afternoon Tea Fan – I’m glad this caught your interest!

    Reply
  4. Suzie-Q

    April 11, 2010 at 2:43 am

    This comment has been removed by the author.

    Reply
  5. Suzie-Q

    April 11, 2010 at 2:45 am

    When do I add the Scotch? 😉

    Reply
  6. Maricar

    April 8, 2011 at 1:47 am

    How come when I click on a recipe that looks delicious, I get sent right to you? Can’t wait to try this!

    Reply

Trackbacks

  1. Easter Tea Party Menu - Polish Housewife says:
    April 1, 2017 at 2:05 pm

    […] Scotch Eggs – I began making these because it’s a great way to use up hard boiled Easter eggs. […]

    Reply

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