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A crispy coating made with cornflakes and pork sausage gives a different treatment to these hard-cooked eggs. "They're fabulous hot out of the oven," notes Dorothy Smith of El Dorado, Arkansas. "Or enjoy them cold for a snack before a soccer or baseball game."
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Nutrition Facts: 1 serving (1 each) equals 283 calories, 20 g fat (7 g saturated fat), 275 mg cholesterol, 463 mg sodium, 11 g carbohydrate, 0 fiber, 14 g protein.
Scotch Eggs published in Quick Cooking March/April 2000, p15
Poached eggs are perfect over lightly toasted sourdough bread, topped with fresh chives. Try this delicious…
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Reviewed on Jun. 17, 2009 by CharlesR_female
Sorry...didn't see the title on the recipe
These are called scotch eggs and are usually deep fried, but doing them in the oven would be so much healthier. Thanks for the directions. Oh and yes I agree with the others.....small or smallest in eggs are the best to use.
Reviewed on Apr. 12, 2008 by ViolaB
I've been using peewee eggs for scotch eggs, AND devilled eggs. They're just the perfect size, but not easy to find. Ask your egg seller at the local farmers market. ViolaB
I've been using peewee eggs for scotch eggs, AND devilled eggs. They're just the perfect size, but not easy to find. Ask your egg seller at the local farmers market.
ViolaB
Reviewed on Apr. 12, 2008 by hazelnut45
I make these with bread crumbs coating...and use small eggs...been doing this way for years ....hazelnut45
Reviewed on Feb. 26, 2008 by Wmkalen@aol.com
I do not use salt and pepper. I also use medium size eggs as they are easier to wrap the sausage around rather than large eggs. I put the crushed cornflakes on wax paper and then just roll the egg around. I found that easier than using a separate bowl.
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