I searched for threads on this and they are a couple years old so I decided to start a new thread on this.
Over Easter, I made some Scotch eggs, then a week-end or so ago, I made Welsh and Scotch Eggs. Curious minds....
The Scotch eggs have a sausage coating w/bread crumbs for a coating and a filler, then baked them, (instead of frying) with baking spray on the pan and on the top of them.
The Welsh eggs have a potato/cheese coating w/bread crumbs for a coating and a filler, then baked (instead of frying) with baking spray on the pan and on the top of them.
We really liked them-crunchy, moist etc, however, the dry yolk was the biggest detractor for our taste buds.
I'm wondering if I could cut the hard boiled eggs open, then mash the yolk with.... something, like cream cheese, chopped olives...or something else, then put it back in the whites, close them up and then coat them, so they a delicious both inside and out.
Anyone? Suggestions are welcomed! ~bliss