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However, back to this recipe on how to make scotch eggs - they're often eaten as snacks at parties serving 'finger buffet' food, such as on Boxing Day which is the day after Christmas or Hogmanay.
I have made them in the past (when I was 'young') - and here is the simple recipe I used.
HOW TO MAKE SCOTCH EGGS
12oz/350g pork sausagemeat
2 tsp chopped parsley
salt and pepper
1 beaten egg
4oz/125g dried breadcrumbs
Oil for deep frying
Boil the eggs until hard (approximately 10 minutes)
When cool, remove shells.
Add in the chopped parsley and mix thoroughly using hands.
Add salt and pepper to the flour.
Coat the eggs with the seasoned flour
Completely cover the eggs with a layer of sausage meat.
Keep your hands damp to mould it around the eggs
Dip in the beaten egg
Roll in the breadcrumbs.
Deep fry until golden brown
Drain well on Kitchen roll
Serve hot or cold
Can I remind you that if you are from North America or Canada you can buy Scottish Food from Caledonian Kitchen Med.
If you've enjoyed reading 'How to make Scotch Eggs, then see also the following pages:-
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