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A Recipe for
Scottish Eggs With Fresh Herbs
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
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| Oscar Levant |
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Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
This is a recipe for Scottish Eggs With Fresh Herbs from the recipe cookbook of Recipes-to-go (Meat)
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
4 lg Eggs plain flour 8 oz
Sausage meat 1 sm Egg, beaten 2 Spring onions, fine chopped
: Toasted breadcrumbs 1 ts Finely chopped fresh thyme Salt
3 ts Chopped fresh chives Freshly milled black pepper 1 tb Finely
chopped fresh parsley 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 four
portions and pat each piece out on a floured surface to a shape
roughly 5x3 inches. 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 breadcrumbs. Now heat 1 1/2 inches of oil in a deep frying pan up
to a temperature of 350-375 F. Put the eggs into the oil and fry for
6-8 minutes, turning frequently until they have turned a nice broun
colour. Drain on crumpled greaseproof paper. When they're absolutely
cold, wrap in cling wrap and store.
Serves: 4
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