EGGS & SUCH
Curried Crab Omelet Scotch Eggs
Deviled Eggs with Cavair Southern Breakfast


SCOTCH EGGS
Yield: 12 Servings

12 medium size eggs
1/4 teaspoon white vinegar
1 pound bulk pork sausage
2 eggs, beaten with 2 tablespoons water
1 cup cornflake crumbs
Vegetable oil

1. Place eggs in a pot of cold water. Add the white vinegar and bring to a boil. Boil gently five minutes. Turn off the heat and allow to sit in the water another five minutes. Peel under cold water and set on paper toweling to dry.
2. Cover the outside of the eggs with the raw sausage, wetting your hands slightly with cold water and pressing to secure the sausage tightly around each egg. Refrigerate several hours to allow the sausage to set.
3. Beat the egg with the water. Dip in each sausage-covered egg and then cover heavily with corn flake crumbs. Refrigerate 30 minutes.
4. Fry until golden brown in vegetable oil poured one-inch deep in a skillet.
5. These may be made in advance, refrigerated overnight and heated on a baking sheet to serve.

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Food Protection Manager Certification Examination Exp. 9/14/2015