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Scotch eggs recipe
- Cuisine: Scottish
- Makes 5
Featured as part of our Cooks and their Books series, this recipe comes from Cooking from Memory, a book which celebrates the Jewish Diaspora in Australia.
More Cooking from Memory recipes
Ingredients
5 hard-boiled eggs, peeled
2 tablespoons plain flour
1⁄4 teaspoon ground nutmeg or mace
1 teaspoon salt
1⁄2 teaspoon ground black pepper
500 g (1 lb) sausage meat
1 large egg, beaten
1 tablespoon cold water
100 g (31⁄2 oz) breadcrumbs
vegetable oil for frying
Preparation
Here is a simple recipe for making a traditional Scottish dish which is still popular served either hot or cold at picnics.
Dust the hard-boiled eggs in flour and shake off excess. Mix the nutmeg, salt and pepper with the sausage meat and divide into five equal portions. Place each portion on a floured surface and wrap around an egg, making sure there are no gaps.
Mix the egg and water, coat each meat-covered egg with the mixture, and then roll them in breadcrumbs. You may need to press the breadcrumbs onto the meat.
Deep-fry the eggs in medium to hot oil for about 10 minutes, until golden brown. Drain on paper towels, and serve hot with vegetables or cold as a snack.
Recipe from Cooking from Memory by Hayley Smorgon, Gaye Weeden and Natalie King, with photographs by Mark Roper. Published by Hardie Grant Books.
If you enjoyed this Scotch eggs recipe then browse more Scottish recipes, side dish recipes, vegetarian recipes, child-friendly recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
Scottish Restaurants
Displaying 6 of 6 Scottish Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Pot Still | Adelaide | |
| 2. | Le Chien | Seddon | |
| 3. | Highland Fling | Toowoomba | |
| 4. | Fat Cat Bar & Bistro | Northcote | |
| 5. | The Clansman | South Yunderup | |
| 6. | Chumley Warners | Birkdale |
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