| |
|
Saturday, April 24, 11 a.m. - 3 p.m.
|
|
Beginning March 1, 2010
|
|
See what's upcoming.
|
Staff Pick
Mangoes
Citrus is winding down, and berries haven’t started in earnest. But mangoes fill the gap quite tastily. The Mexican Ataulfo is piney sweet with very little fibrousness A related variety, the Francique, comes from Haiti tasting musky sweet. - Travis, Produce Manager
|
|
 |
Ingredients (per egg):
1 ½ oz. bulk pork sausage (found in Seward Meat & Seafood Department)
2 eggs
1 cup whole milk
3 tbsp. panko bread crumbs
3 tbsp. all-purpose flour
Salt and pepper
2 cups canola oil Method:
Heat the oil to 250° F. in a small sauce pan.
Hard boil one of the eggs. Allow to cool enough to peel.
Wisk the other egg with milk in a bowl.
In another bowl, combine flour with salt and pepper.
In a third bowl place the panko bread crumbs.
Wrap the egg in sausage (make the sausage layer thin to ensure it fully cooks).
Bread the sausage-wrapped egg by dredging it in flour, then egg wash, and finally the bread crumbs, making the bread-crumb layer even.
Deep fry in oil for approximately 3 minutes or until the breading turns to a crispy brown.
Serve immediately and enjoy!
|
