These are a great late breakfast or lunch meal. High calorie content but very yummy, especially when service with bacon or sausage meat and golden syrup!
1 Pint of milk, soured with 3 or 4 tablespoons of vinegar
1 lb (454g) Self raising flour
2 Teaspoons caster sugar
3 Tablespoons cooking oil
3 Drops of vanilla essence
Make sure the milk has been soured for some time (1 hour or more).
Beat eggs well, add remaining ingredients and beat together but not so well that the lumps disappear. Cook immediately on a very hot griddle. Turn once.
Serve with butter and golden syrup. Goes well with bacon and sausage meat
Scotch eggs are probably one of the greasiest meals we have and hence we only have this meal one or two times a year. It’s also one of the fiddliest meals and makes a lot of mess.
6 eggs hard boiled de-shelled
454g (1lb) of sausage meat
Bread crumbs of 4 slices in a bowl
1 egg lightly beaten with a touch of water in another bowl
Plain flour in another bowl
Roll an egg in the flour. Wrap it in sausage meat. Dip it in the egg. Roll it in bread crumbs. Repeat for all the other eggs.
Deep fry all the eggs for as long as possible so as to cook the sausage meat, but not burn the Scotch egg.
We tend to serve with chips, peas, sweet corn, beans and ketchup.