[Sca-cooks] Scottish Eggs revisited

[SCAbeathog at cs.com]

In a message dated 2/17/2004 12:48:25 PM Pacific Standard Time, 
jjterlouw at earthlink.net writes:


> 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.

Thanks.  That might have been the problem.  I'll try again, maybe with 
Selene's low-carb breadcrumb substitute.  I'll let you know how it goes.

Beathog