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How to make a Scotch egg

Scotch Eggs didn’t actually originate in Scotland—they were first served at London’s Fortnum & Mason department store in 1738. The word “scotch” is old English, meaning “to chop or mince,” which fits this deep-fried savory snack; it’s formed by wrapping ground, herb-seasoned sausage meat around hard-cooked eggs. It’s also a Clean Plate Award winner.

  1. Start with shelled, whole hard-cooked eggs. Dust lightly with flour.
  2. Spread a small sheet of plastic wrap on work surface. Form seasoned sausage meat into a 4-in. disk about 1/4-in. thick. Place one egg in center with the end pointing up.
  3. Gather up plastic wrap, pressing sausage firmly against the egg to enclose it, sealing well so there are no gaps. Twist top of plastic wrap. Chill 30 min. or longer.
  4. Remove plastic wrap and dip sausage-wrapped egg in egg wash, then coat well with dry bread crumbs.
  5. Deep-fry in hot oil about 5 min. until crisp and sausage is cooked.

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