Scotch Eggs is a very traditional British food which are easy to make at home and goes well with salad.

Ingredient:
8 medium eggs
2*454g packets cumberland sausages
4 tbsp plain flour
Salt and freshly ground peper
225g fresh white breadcrumbs
Vegetable oil for deep frying
Salad and wholegrain mustard, to serve

Basicly there are three steps to make Scotch eggs.
First of all, boild the eggs. Place the 6 eggs in a pan and cover with cold water. Bring to boil then reduce the heat and simmer for 8 minutes. Drain, rinse in cold water to cool the eggs. Peel off the shells when cool enough.
Then prepared the sausage meate. Remove the sausage skins, place the meat in a bowl and mash with a fork. Divide the sausage meat into 6 equal pieces. Using your hands, shape each piece into a 1cm thick oval shape. Holding the sausage meat in hand, place a boiled egg in the centre and mold the meat around the egg to cover. Press together firmly and set aside. Repeat with the remaining eggs.
Thirdly, fry the Scotch eggs. Beat the remainig eggs in a bowl. Place the flour on a plate and season. Place breadcrumbs on a separate plate. Roll the sausage-coated eggs in seasoned floour, brush with egg then roll in breadcrumbs to coat. Repeat the coating process once more. Chill for 10 minutes. Pour oil into a deep pan until one-third full and heat to 160C. Fry the eggs for 4 to 5 minutes, turning, until golden all over. Remove with a draining spoon and drain on kitchen paper. Allow to cool before serving with salad and mustard.