slow-smoker
is one Smokin' Farker
Nice job. Those look perfect.
Scotch Eggs
- Thread starter oifmarine2003
- Start date
Orgetorix
Knows what a fatty is.
Try soft-cooking the eggs until the white is set but the yolk is runny, then freeze them. Once frozen, peel, coat in sausage, and fry. The egg being frozen should keep it from cooking too much more while the sausage around it cooks in the oil. Then you just need to let them stand for a couple hours to thaw, and either serve at room temp or pop them in the oven to warm for a few minutes.
Bob in St. Louis
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I just leave the shell on. Much easier that way. :twisted:
One, I'm not cooking and waiting hours and then eating them cold or re-warmed.
Two, freezing eggs screws wth their texture.
But thanks for the suggestion.
Parm
Knows what a fatty is.
They look yummy, I do a slight variation where I use soft boiled eggs, just need to peel and handle carefully but when cooked and cut open the runny yoke just makes the most delicious sauce to coat the meat 
