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    Scotch Eggs

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    Scotch Eggs

    • Preparation time: 30 minutes
    • Cooking time: 40 minutes plus cooling
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Makes: 8


    • 9 medium eggs
    • 500g smooth pork sausagemeat
    • 1.75l sunflower oil for deep-frying
    • 175g fresh, fine white breadcrumbs


    1. Bring a large pan of water to the boil. Add 8 of the eggs, bring back to the boil and cook for exactly 9 minutes. Cool immediately by putting the pan under cold running water. Peel the eggs when cool.
    2. Cut the sausagemeat into 8 pieces. Shape each into a ball, then flatten into a patty. Place a boiled egg on top of each patty. Mould the meat around the egg with your hands.
    3. Heat about 7cm-depth sunflower oil in a deep pan. Meanwhile, beat the remaining egg with a little water, in a bowl. Spread the breadcrumbs on a plate. Dip each sausagemeat egg in the beaten egg, then roll in the breadcrumbs.
    4. Test the oil by dropping in a nugget of sausagemeat. If it sizzles immediately, the oil is hot enough. Deep fry the eggs, two at a time, for about 9 minutes, keeping the temperature constant. Drain on kitchen paper and serve cold.

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