SCOTCH EGGS
Hardboiled eggs in a sausage/oatmeal crust
Scotch eggs are great as appetizers, lunches or dinner! I took this recipe
from my Mom's collection, but I'm not sure where she got it.
Ingredients
(makes 6)
Covering
- 500 g sausage meat
- 40 g rolled oats
- 15 ml mustard
- 1 ml black pepper
Coating
- 100 g bread crumbs
- 2 eggs,
beaten
Procedure
-
Preheat oven to
200C
-
Make the covering: mix all ingredients thoroughly and divide into
six portions.
-
Cover the eggs: uniformly cover each hard boiled egg with its portion of the
sausage mixture.
-
Bread the covered eggs: roll each egg in bread crumbs,
then into beaten egg, and once again in bread crumbs.
-
Set eggs on a cookie sheet and bake for 15 minutes. Turn them over
and bake another 15 minutes.
-
Serve sliced in half.
Notes
Scotch eggs are delicious either hot or cold.
Rating
Difficulty:
moderate.
Time:
30 minutes preparation after eggs are hard-boiled.
Precision:
approximate measurement OK.
Contributor
Violet R. Syrotiuk
University of Waterloo, Waterloo, Ontario, Canada
vrsyrotiuk@watdragon.waterloo.edu
Recipe last modified: 1 Dec 87
Original header
Path: decwrl!reid
From: vrsyrotiuk@watdragon.waterloo.edu (Violet Syrotiuk)
Newsgroups: alt.gourmand
Subject: RECIPE: Scotch eggs
Message-ID: <13855a@decwrl.DEC.COM>
Date: 8 Jul 88 05:35:44 GMT
Sender: reid@decwrl.DEC.COM
Distribution: alt
Organization: University of Waterloo, Ontario, Canada
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