Scotch Eggs

Scotch eggs as the name suggests did not actually originate from Scotland. In 1738, a department store in London, Fortnum & Mason claimed to have created a new snack inspired by the Middle East’s Kofta. Scotch eggs consist of hard boiled eggs wrapped with batter made out of sausage meat. Here is a cheaper alternative that eliminates the use of sausage; using the all-time favorite bacon, you can create a whole new Scotch egg experience.

 

Ingredients:

2 tablespoons of butter

2/3 cup of all-purpose flour

1 cup of milk

4 eggs, hard boiled then chopped

1/2 cup chopped bacon

Salt and pepper to taste

1 egg, beaten

1/3 cup breadcrumbs

Oil for frying

 

In a saucepan, melt butter then add flour. Cook for a minute then gradually pour in the milk. Allow to cook until the mixture thickens. Add chopped eggs and bacon. Season it with salt and pepper to taste. Let it cool. Form into 8 oval shaped nuggets.

Using an egg slicer, divide each hard-boiled egg into two. Insert the slices of hard-boiled eggs into the nuggets.

Dredge nuggets in flour, dip into beaten egg and roll in breadcrumbs.

Heat the oil in a deep fryer or frying pan. Fry the scotch eggs until golden brown. Drain the excess oil by placing the eggs in a colander or using paper towels. Serve immediately with catsup or sauce of choice.

 

Photo Courtesy Of: jwannie