Swedish Eggs

1. 1

   Peel eggs.

2. 2

   Separate raw egg, slightly beating the white on a small plate and beating the yolk with the milk on another.

3. 3

   Dip each egg in the egg white; coat with sausage and dip in yolk-milk mixture and roll in crumbs.

4. 4

   Deep fry until well browned.

5. 5

   Drain on paper towels and keep warm until all are fried.

6. 6

   Cut in halves, lengthwise and serve hot.

7. 7

   Nice, too, served on toast points with a cheese sauce, as a luncheon dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.