[Sca-cooks] Scottish Eggs revisited

[vicki shaw]

Angharad ferch Iorwerth; MKA Vicki Shaw
Barony Beyond the Mountain
East Kingdom
vhsjvs at gis.net

www.omygoddess.biz
----- Original Message -----
From: "Susan Fox-Davis" <selene at earthlink.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Tuesday, February 17, 2004 2:50 PM
Subject: Re: [Sca-cooks] Scottish Eggs revisited


> 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
>
>
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