| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
English |
Eggs |
6 |
Servings |
INGREDIENTS
| 6 |
|
Hard-boiled eggs |
| 1 |
|
Egg; uncooked |
| 1 |
pk |
(1-lb) breakfast sausage (we use non-spicy varieties) |
| 1 |
c |
Plain bread crumbs |
INSTRUCTIONS
From: Al=Givens%HW=Dev%Sys=Hou@bangate.compaq.com
(Al=Givens%HW=Dev%Sys=Hou)
Date: Thu, 27 Oct 1994 22:08:00 +0000
My wife is from Middlesborough in northern England. She makes Scotch Eggs
in the following manner: Boil eggs to desired consistency; allow to cool to
touch. In a medium bowl, lightly whisk one egg. On a dinner plate, spread
one cup of bread crumbs. Divide sausage into 6 equal parts (one for each
egg). Encase each egg with sausage, dip into egg wash and apply a good
coating of bread crumbs. Deep fry @ 375F until golden brown, or until
sausage is cooked through. Serve with English Muffins or Bagels. We use HP
Sauce as condiment, the traditional English accompaniment.
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”