Fried Buffalo Eggs Makes 6 servings Similar to Scotch eggs but without the meat, these snacks are fun and very filling. When cut into quarters, they make a really interesting topper for a salad. Prepare cooked eggs that are a little less cooked than usually desired. The second cooking in the hot oil will cook the center even more. The triple process of battering the eggs--flour, egg, panko--is a hassle but needs be repeated so the entire surface of the egg is heavily coated. If you run out of egg or panko, add more to the bowl. Ingredients: 1/4 cup all-purpose flour 2 large eggs, lightly beaten 3/4 cup seasoned panko 6 soft or hard cooked eggs, peeled (recipe on page 12) Vegetable oil for frying Buffalo Sauce (recipe below) Place flour in a shallow bowl. Place beaten eggs in a shallow bowl.

Place panko in a shallow bowl. Roll cooked eggs in flour and dip in beaten eggs, allowing excess to drip off. Roll cooked eggs in panko. Dip panko-coated eggs in beaten eggs and roll in panko, making sure the surface is well and thickly coated. Heat oil at least 2-inches deep in a deep fryer or saucepan to 350°. Cook eggs in batches for 2 to 3 minutes, turning if necessary, until golden brown. Drain and serve with Buffalo sauce. Buffalo Sauce Makes 1/2 cup Ingredients: 1/4 cup butter, melted 1/4 cup hot sauce 1 teaspoon apple cider or white vinegar 1/4 teaspoon Worcestershire sauce Pinch garlic powder Combine butter, hot sauce, vinegar, Worcestershire, and garlic in a small bowl.

Recipe may be doubled and stored up to 1 week in the refrigerator.