Swedish Eggs - cooking recipe

Ingredients

8 hard-cooked eggs
1 egg, separated
1/2 c. milk
1 lb. mild pork sausage
bread crumbs (to coat)

Preparation

Peel eggs.
Separate raw egg, slightly beating the white on a small plate and beating the yolk with the milk on another.
Dip each egg in the egg white; coat with sausage and dip in yolk-milk mixture and roll in crumbs.
Deep fry until well browned.
Drain on paper towels and keep warm until all are fried.
Cut in halves, lengthwise and serve hot.
Nice, too, served on toast points with a cheese sauce, as a luncheon dish.