Scotch Eggs For The Brave Recipe
Yield: 8 EggsRecipe by luhu.jp
Ingredients:
8: Eggs, hard-boiled, shells
. removed,
Flour,
2 lbs: Sausage,
1 1/2 cup: Bread crumbs,
1 tbsp: Mace,
1/2 tsp: Salt,
1/2 tsp: Black pepper,
2: Eggs, beaten
Vegetable oil for deep,
. frying,
Directions:
Dust eggs lightly with a little flour and set them aside.
Roll out sausage meat on flat surface with a pastry roller. Mix bread
crumbs with the mace, salt and pepper and put them in a shallow dish.
Take each hard-boiled egg and dip it into the beaten eggs, then put
it on the sausage meat and, using your fingers, wrap the meat over
the egg until it is entirely covered. Be generous with the meat-it
should be at least 1/2-inch thick around the egg.
Once egg is covered, roll it in the bread crumb mixture and smooth it
back into shape so that it still resembles an egg. When all the eggs
have been wrapped this way, heat the oil and deep-fry the eggs until
they are golden brown.
Allow the eggs to cool at room temperature for at least 2 hours before
serving.
Makes 8 eggs.
Nutritional analysis per egg: 441 calories, 32 grams fat, 18 grams
carbohydrates, 19 grams protein, 421 milligrams cholesterol, 825
milligrams sodium, 65 percent of calories from fat.
** Fort Worth Star Telegram -- Food section -- 20 Mar 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp
Roll out sausage meat on flat surface with a pastry roller. Mix bread
crumbs with the mace, salt and pepper and put them in a shallow dish.
Take each hard-boiled egg and dip it into the beaten eggs, then put
it on the sausage meat and, using your fingers, wrap the meat over
the egg until it is entirely covered. Be generous with the meat-it
should be at least 1/2-inch thick around the egg.
Once egg is covered, roll it in the bread crumb mixture and smooth it
back into shape so that it still resembles an egg. When all the eggs
have been wrapped this way, heat the oil and deep-fry the eggs until
they are golden brown.
Allow the eggs to cool at room temperature for at least 2 hours before
serving.
Makes 8 eggs.
Nutritional analysis per egg: 441 calories, 32 grams fat, 18 grams
carbohydrates, 19 grams protein, 421 milligrams cholesterol, 825
milligrams sodium, 65 percent of calories from fat.
** Fort Worth Star Telegram -- Food section -- 20 Mar 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp