BBS: TELESC.NET.BR
Assunto: 5/29 Egg Month 2
De: Ben Collver
Data: Fri, 29 May 2026 09:29:17 -0400
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* Exported from MasterCook *
Scottish Eggs With Fresh Herbs
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Scottish Eggs
Amount Measure Ingredient -- Preparation Method
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4 lg Eggs
Plain flour
8 oz Sausage meat
1 sm Egg -- beaten
2 Spring onions -- fine chopped
Bread crumbs -- toasted
1 ts Fresh thyme -- finely chopped
Salt
3 ts Fresh chives -- chopped
Black pepper -- freshly milled
1 tb Fresh parsley -- finely chopped
Oil -- for deep frying
Hard-boil the eggs by covering them in cold water, bringing it to
the boil, simmering gently for 9 minutes and cooling them under
cold running water.
Next mix the sausage meat with the spring onions and herbs and
season well. Then shell the cooled eggs and coat each one with some
of the seasoned flour.
Divide the sausage meat into 4 portions and pat each piece out on a
floured surface to a shape roughly 5x3". Now place an egg in the
center of each piece and carefully gather up the sausage meat to
cover the egg completely. Seal one by one, first in beaten egg and
then throughly and evenly in the bread crumbs.
Now heat 1-1/2" oil in a deep frying pan up to a temperature of 350
to 375?F. Put the eggs into the oil and fry for 6 to 8 minutes,
turning frequently until they have turned a nice brown colour.
Drain on crumpled grease-proof paper. When they're absolutely cold,
wrap in cling wrap and store.
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