[Sca-cooks] Scottish Eggs revisited
Dani
flannelbutch at poetworld.net
Tue Feb 17 11:56:36 PST 2004
> 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
that sounds yummy (and I don't like hard- boiled eggs)!
Always looking for new and exciting proteins,
Iuliana, also of the Clan of the Low Carbs
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