Scotch Eggs
I will be at a pot-luck lunch on Easter and I am toying with the idea of trying these for the occasion instead of my standard deviled eggs. It sounds like they can be baked instead of fried. I can bake at my hostess's house but frying. sounds like a bit much. The other issue, would there be a problem in prepping these in the morning and then transporting for onsite baking maybe 3 hours later? Cooking on site seems like a better idea than cooking and reheating. Any thoughts or favorite recipes? I see quite a few here. I can give these a test run the week before once I have a plan/recipe.
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8 Comments
I think it would be messy and possibly difficult to cook them onsite.
Better to do at home, bring, then either reheat or serve at room temp.
You can serve them plain, with one sauce or a choice of sauces.
That said....I'd rather have deviled eggs at a Easter pot luck.
Well, unless they have keg of Guinness.