Scotch Eggs

Ingredients

• 2 hard boiled eggs
• 4 small rounds toast
• 1 lb. sausage meat
• 1 raw egg
• Frying fat
• Bread crumbs

Method

1. 1

   The eggs should be boiled ten minutes and put into water until quite cold, then take off the shells.

2. 2

   Divide the sausage meat into two equal portions, and cover each egg with it, being careful that every part of the egg is covered over and without any cracks.

3. 3

   Brush over with beaten egg, cover with bread crumbs, and fry in boiling fat.

4. 4

   Cut the eggs through the centre, and put each half on a round of toast, garnish with fried parsley, and serve hot or cold.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 3. The excerpt below is the record exactly as published.

SCOTCH EGGS 2 hard boiled eggs 4 small rounds toast Bread crumbs INGREDIENTS. 1 lb. sausage meat 1 raw egg Frying fat

Cook this with the app: pantry check, scaling, and the assistant.