Title: Scotch Eggs 03
From: firstname.lastname@example.org (Jon Scales)
Subject: Scotch Eggs
Date: 18 Sep 1994 07:21:02 -0400
1 lb. pork sausage meat
1/3 cup flour
1/2 tsp salt
freshly ground black pepper
2 oz. brown breadcrumbs
Boil four of the eggs for 12 min. until hard. Shell and cool in
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.