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Scotch eggs
- 10 eggs
- 1 tbsp cold water
- sausage meat
- salt, pepper and mace
- bread crumbs
- oil
- Bring 8 eggs to a boil, simmer 12 minutes.* Cool in cold water, shell.
- Beat one unboiled egg, add 1 tbsp cold water.
- Season sausage meat with salt, pepper and mace.
- Dip hard-boiled shelled eggs in beaten egg.
- Cover each egg completely with sausage meat; mould with your hands.
- Beat last egg, roll sausage meat eggs in beaten egg. Dip in bread crumbs, pressing crumbs firmly into meat.
- Fry one by one in hot oil until golden-brown. Use a slotted spoon to remove each egg, drain well.
- Serve hot with mustard or cold with a salad.
* Eggs boiled quickly become rubbery
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