Ingredients
-
13
-
1/2
-
2
-
1/4
-
6
-
1
-
2
-
2
-
-
-
-
-
-
-
Directions
Make-Ahead Baked Scotch Eggs, Another recipe from Can-Am Cooks from the World Police and Fire Games! Posted for ZWT#6 , I’ve made a few scotch eggs, always gluten and dairy free though – and I’ve never had the grey ring these pictures show around the yolks For the best outcome, don’t quite ‘hard boil’ the egg completely The eggs will continue to cook whilst baking, therefore don’t need to be completely cooked through when boiling For my scotch eggs, I par-boil the eggs This ensures that while cooling in their shells (and still cooking as they begin to cool), that when it comes time to roll them out of the shell that they are workable (not sloppy, but a whole ‘boiled’ egg) My reason? I’m about to cook them again – coated in something from either the surf or turf , sorry we did not like these
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Steps
|
1
Done
|
Preheat Oven to 375. |
|
2
Done
|
Combine Sausage, Rosemary, Mustard, and Fresh Bread Crumbs and Mix Well, Then Divide Into 6 Portions. |
|
3
Done
|
Flatten Each Postion in the Palm of Your Hand, Put a Hard Boiled Egg in the Centre, and Mold the Sausage Mixture Around the Egg to Cover It Completely, Then Set Aside on Wax Paper. |
|
4
Done
|
Combine Raw Eggs and Sherry in a Bowl and Mix Well and Put the Dry Bread Crumbs in a Separate Bowl. |
|
5
Done
|
Roll Each Sausage Covered Egg in Dry Crumbs, Then the Beaten Egg, Then in Crumbs Again. |
|
6
Done
|
on an Ungreased Cookie Sheet, Bake For About 30 Minutes, Until Nicely Browned. Serve Hot, Warm, or Cold. |
|
7
Done
|
(these Can Be Made Ahead and Refrigerated but Do not Freeze Well). |
