[Sca-cooks] OT: scotch eggs

[Robyn.Hodgkin at affa.gov.au]

I don't bread the outside of mine at all, which solves the problem entirely! Nor do I deep fry them.  After forming the beef mince/spice mixture around the boiled egg, I just pop them on oven trays and bake them.  They don't come out as perfectly round as the fried ones seem to, but they are just fine, taste good, and lower the fat content a bit, as well as removing the carbs if that is what you are after.

Kiriel


>-----Original Message-----
>From: Kirsten Houseknecht [mailto:kirsten at fabricdragon.com]
>Sent: Wednesday, 4 December 2002 12:22 PM
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] OT: sugar substitutes/atkins
>
>
>yes, but so many people cant, or wont, eat pork that i would
>prefer to find
>other breadings......
>Kirsten
>kirsten at fabricdragon.com
>http://www.fabricdragon.com
>
>"Did you vote?  No?   Then don't come whining to me...."
>----- Original Message -----
>From: "Candace Selph" <candace at selphcontrol.com>
>To: <sca-cooks at ansteorra.org>
>Sent: Tuesday, December 03, 2002 3:56 PM
>Subject: RE: [Sca-cooks] OT: sugar substitutes/atkins
>
>
>> Selene Colfox Writes:
>>
>> OK, here's my improvement to Scotch Eggs:  "bread" the
>> exterior with a mixture of one part soy flour to one part
>> wheat bran.  Browns convincingly and adds fiber besides!
>> I have done that for a couple of years now and not one
>> person has noticed.
>>
>>
>> Are pork rinds period?  They make a good "breading"
>>
>> Mina
>>
>> _______________________________________________
>> Sca-cooks mailing list
>> Sca-cooks at ansteorra.org
>> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>>
>
>_______________________________________________
>Sca-cooks mailing list
>Sca-cooks at ansteorra.org
>http://www.ansteorra.org/mailman/listinfo/sca-cooks
>