skinned some sausages from my local butchers
added some herbs, rolled it out flat and then folded it around the eggs. breadcrumbs and deep fry. Sorted.

The deep frying bit is the challenge cos I don't have a deep-fat fryer and the temperature needs to be spot on as you have to cook them for a fair while.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 3 Aug 2011, 16:53, 3 replies, latest was 15 years ago)

My mother used to make CHEESE EGGS.
Swap breadcrumbs for cheese = the tastiest shortcut to coronary avenue known to man.
( Monty Boyce, My cheese game is strong, Wed 3 Aug 2011, 16:54, Reply)

fuck me sideways
how do you deep fry the buggers without the cheese all melting and coming off? she must have been some kind of culinary witch.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 3 Aug 2011, 16:56, Reply)

check these buggers out
www.masterchef.com.au/prawn-scotch-eggs-with-a-coconut-chilli-sambal.htm

I watched the guy make them and was drooling on my tv
( Vipros. clever got me this far, then tricky got me in, Wed 3 Aug 2011, 16:57, Reply)

I know not her arcane ways.
They were incredible, though.
( Monty Boyce, My cheese game is strong, Wed 3 Aug 2011, 17:01, Reply)

It was mainly the source of the meat
but you did it how I would have.

I'll have to give that a try at some point.
( Vipros. clever got me this far, then tricky got me in, Wed 3 Aug 2011, 16:55, Reply)

I managed to hard and soft boil some eggs at the weekend
ie they were solid enough to sit in a salad, but when cut open were unctious and delicous
( Naked Ape call me Caitlyn, Wed 3 Aug 2011, 16:55, Reply)

I like to do that
basically a poached egg though innit
( Vipros. clever got me this far, then tricky got me in, Wed 3 Aug 2011, 16:56, Reply)

yeah, but perfectly formed egg shapes!

( Naked Ape call me Caitlyn, Wed 3 Aug 2011, 16:57, Reply)

yeah, that's why I like to do it :-)

( Vipros. clever got me this far, then tricky got me in, Wed 3 Aug 2011, 16:57, Reply)