Scotch Eggs

Directions

1. 1
   Boil the eggs for ten minutes, stirring occasionally to keep the yolk in the center.
2. 2
   Cool quickly under cold running water and shell the eggs, allowing them to get quite cold.
3. 3
   Season the sausage meat adding the mace.
4. 4
   Roll the eggs in the seasoned flour and then cover each egg with the sausage meat, making it about 1/4 inch thick, ensuring it is firmly packed.
5. 5
   Dip the eggs into the beaten egg and roll each in the bread crumbs.
6. 6
   Deep fry until browned evenly.
7. 7
   Scotch eggs may be eaten hot though they are commonly served cold.
8. 8
   They are an ideal snack or make a good additon to a salad.