Scotch Eggs

Directions

1. 1
   Place the eggs in a saucepan, cover with cold, salted water and bring to a boil. Reduce the heat and simmer for 9 minutes. Drain, cool down with cold water, and peel. Set aside.
2. 2
   Mix the meat with the herbs, black pepper, and onion. Add salt to taste.
3. 3
   Divide the meat into 4 portions, or 8 if using quail eggs.
4. 4
   Place the flour, beaten egg, and breadcrumbs in 3 separate bowls.
5. 5
   Roll the egg in the flour.
6. 6
   Work a portion of sausage meat by hand into an oval shape.
7. 7
   Place the egg over the meat and gently press the egg into the center of the meat, ensuring it is completely wrapped.
8. 8
   Dip in the beaten egg and roll in the breadcrumbs, pressing down gently to ensure the meat is firm and the edges are sealed so as not to break apart during frying.
9. 9
   Repeat this action with the remaining eggs and meat.
10. 10
    Heat up plenty of oil for deep fat frying. Add the eggs and cook on medium heat for 8-10 minutes. The meat should be thoroughly cooked on the inside but not too brown on the outside.