Scottish Eggs
 
1 lb bulk Sausage meat
7 Eggs
1 ts Water
Fine, dry breadcrumbs
      
Hard boil six eggs.  When they're done, shell and
coat the eggs with the sausage carefully and evenly.
  
When the eggs are done, roll them in the flour, shake off the excess,
and put the eggs in the fridge for about an hour so the meat sets up. 
A couple of minutes before the hour is up, lightly beat the remaining
egg with the tsp. of water. Take the eggs, dip them in the egg mixture, 
and roll them in the breadcrumbs fry in deep hot oil until browned
nicely. Drain well on paper towels.