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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."
Nutritional 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.
Originally published as Scotch Eggs in Quick Cooking March/April 2000, p15
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Reviewed on Apr. 21, 2012 by stephanbowie
They really don't turn out at all like the picture and they have a peculiar taste.
Reviewed on Jun. 29, 2011 by Highbare52
Very good, loved it,easy to make
Reviewed on Jun. 25, 2011 by charlenepaugustyn
This is a wonderful recipe that I have been making for years - best baked, not deep fried. I use medium eggs, form a meat patty on your hand, place egg on meat patty, wrap around the hard boiled egg, covering completely with meat, dip in egg & roll in the crumbs. Bake on my broiler pan & they are wonderful. Always make 1 doz. or more as they go fast! Taught a cooking class to grade school children & they loved them & it was easy for them to make. Always get compliments when I take or serve them for a brunch.
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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