SCOTCH EGGS
Ingredients
Eggs – 6 large (4 boiled, 2 raw for coating)
Sausage meat or minced chicken/beef – 500g
Breadcrumbs – 1½ cups (150g)
All-purpose flour – ½ cup (65g)
Salt – ½ tsp
Black pepper – ½ tsp
Paprika or chili powder – ½ tsp (optional, for spice)
Oil – for deep frying
Instructions
Boil 4 eggs for about 6–7 minutes, cool them in cold water, peel, and set aside.
Season the sausage meat with salt, pepper, and paprika, then divide into 4 portions.
Flatten each portion of meat in your hand, place a boiled egg in the center, and wrap the meat around it until fully sealed.
Roll each wrapped egg lightly in flour, dip into the beaten raw eggs, then coat with breadcrumbs.
Heat oil in a deep pan and fry the coated eggs on medium heat until golden brown and crispy (about 6–8 minutes).
Drain on paper towels and serve warm with sauce or as a snack.