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.
- Start with shelled, whole hard-cooked eggs. Dust lightly with flour.
- 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.
- 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.
- Remove plastic wrap and dip sausage-wrapped egg in egg wash, then coat well with dry bread crumbs.
- Deep-fry in hot oil about 5 min. until crisp and sausage is cooked.
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