I have a question about the recipe "Scotch Eggs" from molly yeh. Could these be formed and held in the fridge overnight?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Sure they can. In fact they just might do better once the temperature equalizes throughout. The yolk will begin to coagulate at 149F while the white should do the same at around 145. equalizing the temperature allows for a creamier white while maintaining a runny yolk.
An expert baker weighs on how to decode your ingredient list.
This Recipe Instruction Has Me All Riled Up
A Crawfish-Filled Weekend in Savannah
Pro Runner-Turned-Chef's Staples
We're Rolling Out the Best