not as easy as that

The white of the egg has to be strong enough to hold together when you remove the shell after parboiling it, but then you fry it until the pork is cooked, which can take some time. I'd go for 3 minutes in the saucepan and then straight into icy water to stop the cooking process. Apply a nice thin layer of sausagemeat and stick it into very hot fat to cook it quickly.

Posted By: Dave in France, Oct 14, 13:36:59