| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Scottish |
Eggs |
5 |
Servings |
INGREDIENTS
| 5 |
|
Eggs |
| 1 |
lb |
Pork sausage meat |
| 1/3 |
c |
Flour; about |
| 1/2 |
ts |
Salt |
|
|
Freshly ground black pepper to taste |
| 2 |
oz |
Brown breadcrumbs |
|
|
Fat or oil for deep frying |
INSTRUCTIONS
From: jscales%dnet.lmgvax@dxi.nih.gov (Jon Scales)
Date: 18 Sep 1994 07:21:02 -0400
(from Edith Baxter's Scottish Cookbook) Boil four of the eggs for 12 min.
until hard. Shell and cool in cold water. Mix flour (less 2 tbsp.), salt,
and pepper and sprinkle on a cutting board. Divide the sausage into four
parts and flatten on floured board into round cakes large enough to cover
eggs. Roll the eggs in the reserved flour and then wrap the sausage cakes
around each egg to completely encase them. Flatten the end so that the eggs
will stand upright. Lightly whisk the remaining egg. Put the breadcrumbs
on a piece of foil or in a foil pie dish. Brush the coated eggs with the
whisked egg and then roll them in the bread crumbs to cover. Heat the oil
until hot. Carefully lower the Scotch eggs into the oil and cook for about
5 min. Remove and drain on paper towels. Serve hot or cold.
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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