[Sca-cooks] Scottish Eggs revisited

[Susan Fox-Davis]

Beathog wrote:

>
>I dusted the hard boiled egg in flour, coated it with the sausage, dipped it 
>in an egg wash and finally in bread crumbs.  Still, they cracked.
>
>Beathog
>
Hmm.  Maybe the sausage layer was not thick enough? I use a 12-ounce 
chub of breakfast sausage for four eggs.
I also deep-fry them for an even exterior treatment.  

My low-carb version, which nobody seems to have noticed yet, was to 
substitute a mixture of half soy flour and half wheat bran for the 
breadcrumb exterior.  Browns up nicely and supplies some fiber, a Good 
Thing when living la vida lo-carb!

Selene, Scotch Egg Veteran