Scotch Eggs

Great for a picnic, freshly made with chutney or pickle and some potato salad. Use any type of sausage meat you like or even smoked haddock or salmon instead.

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   1. Place eggs in pan of cold water and bring to boil. Boil for 5 minutes. Remove from heat, drain boiling water and fill pan with cold water. Leave to cool, until eggs feel cool to touch and then peel.
   2. While eggs are cooling, mix sausage meat (or fish if using)herbs, pepper & cayenne and divide the mixture into 6.
   3. Flatten the 6 portions into a flat patties and place a on piece of cling film. Place a peeled boiled egg into the centre of the patty and then use the cling film to wrap the meat around the egg, ensuring that the whole egg is covered evenly. Repeat until all 6 are done.
   4. In 3 seperate bowls place the beaten eggs,flour and breadcrumbs. Roll egg scotch egg first in the flour, then the egg then the breadcrumbs. Repeat until all 6 are done.
   Use any left over to give scotch eggs a further coat until all breadcrumbs used. Press the breadcrumbs quite frimly into the scotch egg.
   5. Heat deep fat fryer to 170 c (or use a wok of oil if don't have a fryer) and fry each scotch egg in turn for
   4-5 minutes until golden. Place on kitchen paper to drain and cool.
   Serve warm or leave to cool completely before refrigerating if eating cold.