| 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.
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