I posted last year about making Scotch eggs, although I never attached the pictures. I think I need to try making them again, as they are yummy, but there is no Tesco's nearby here where I can pick them up whenever I feel like getting one.
The pictures below were from my first effort:
this was when they were cooking
 |
| I took a peek and saw the sausage coating had slid off one. It was helpful, as it showed me when the sausage was fully cooked (~20 minutes since I didn't deep fry). |
 |
| I plated them when they were done. Not very artistic, but they were yummy. |
 |
| Here's where I cut into one to see what it looked like. Next time around, I'm going to do what I can to avoid the ring around the yolk. |
Be still my beating heart......
ReplyDeleteJohn, I thought of you when I was posting the pictures.
DeleteDeep frying will avoid them breaking up, and if the oil is hot enough they'll be as fat free as if fried.
ReplyDeleteCro, I never deep fry because I hate cleaning up the mess! I know it sounds like a lame excuse, but it's the truth. I did see a recipe where someone baked them in the oven, which I may try this time, just to see how well it works.
DeleteI never deep fry either.... I don't even have a deep fryer.
DeleteTo prevent getting a grey ring around the yolk, as soon as the boiled eggs come off the heat, put them under cold running water, and leave them there for at least ten minutes.
ReplyDeleteGood to know! I shall have to try that the next time i boil eggs.
Delete