Back in the Regency Kitchen – Scotch Eggs
Fortnum and Masons the famous department store in London has long claimed to have invented Scotch Eggs in the 18th Century, but many disagree and say it is a traditional Scottish dish. Either way, they are delicious hot,but especially good cold and are great for picnics
Ingredients 5 eggs
250g sausage meat (good quality) 2 tbs of fresh chopped herbs
½ teaspoon of either mace or nutmeg 2tbs plain flour
80 g breadcrumbs Salt and pepper
Oil to fry the eggs.
Hard boil 4 of the eggs and remove shell.
Put the sausage meat, breadcrumbs and the cracked 5th egg in separate bowls.
Mix the sausage meat, herbs, mace together and divide into 4 separate portions.Roll the shelled eggs in a mixture of the flour, salt and pepper.
Flatten the sausage meat mix and then wrap them around the eggs so you have 4 eggs wrapped in the sausage mix. Beat the 5th egg and roll the wrapped eggs in it. Finally roll the eggs in the breadcrumbs. You are now ready to fry the eggs.
Fry the eggs in the oil for 8-10 minutes and then let them sit on some kitchen paper for the oil to drain away. You can eat them hot or leave them to go cold and store them in the fridge.