[Sca-cooks] Scottish Eggs revisited

[Mairi Ceilidh]

What I was told by a Scot was that they crack because they are being cooked
too hot.  Cooking oil should not exceed 345 Deg. F.

Mairi Ceilidh



> Greetings,
>
> I made Scottish Eggs, for the first time, last week for Estrella War.
They
> were very well received and very convenient, as they are a nice food to
prepare
> ahead and pack in the cooler.  However, the sausage coating on the egg had
a
> tendency to crack, and I realized the subject had been discussed on this
list
> in the past.  I don't recall the preferred remedy.  Was it baking them
rather
> than frying, or was it, perhaps, freezing them a bit first?
>
> Beathog