1 lb. pork sausage
1/4 c. dry bread crumbs
2 egg yolks
2 tbsp. milk
1 tsp. Worcestershire sauce
1 c. all-purpose flour
2 egg whites, beaten
1 c. dry bread crumbs
6 hard cooked eggs
Vegetable oil
Salt
Pepper
Mustard
Watercress, if desired
Radishes, if desired

1. Mix sausage, 1/4 cup bread crumbs, the egg yolks, milk and Worcestershire sauce in small bowl. Place flour, egg whites and 1 cup bread crumbs in separate bowls.

2. Coat each hard cooked egg with flour. Pat 1/6 of the sausage mixture onto each egg. Dip sausage-coated eggs in flour, then egg whites, then bread crumbs.

3. Heat oil (4 to 5 inches) in deep fat fryer or kettle to 350 degrees. Fry eggs, 1 at a time, turning occasionally, until deep brown, about 5 minutes. Drain on paper toweling.

4. Serve Scots Eggs hot or cold with salt, pepper and mustard. Garnish with watercress and radishes.

TIP: Eggs can be prepared to this point in advance; cover and refrigerate up to 24 hours.