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1995-09-27
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938b
From: highlander@pine.circa.ufl.edu (Teri DeWitt)
Newsgroups: rec.food.recipes
Subject: Scotch Eggs
Date: 14 Sep 1994 21:40:01 -0400
Organization: University of Florida - CIRCA
Message-ID: <3588lh$2rh@junior.wariat.org>
References: <356ipn$ok4@junior.wariat.org>
The only recipe I know of served 200, so I'll _try_ to break it
down. :) This is a bald faced guess as to proportions, but it'll
give you the right idea if you want to experiment.
6 hard-boiled eggs, peeled
1 lb. good pork sausage, uncooked and not in casings
3 raw eggs, beaten
3-4 cups bread crumbs, seasoned with salt,pepper, parsley
Wrap sausage around eggs, dip in beaten egg, then roll in
breadcrumbs. Fry in about 1&1/2 inch oil over medium heat,
turning occasionally until brown.
I'm sorry this is so vague, but it did turn out a really good Scotch
egg when we did it with 200 eggs (and wasn't peeling them a pain!). :)
Enjoy!