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Anyone got any failsafe methods?
I don't want to deep fry because of the fat used. I tried using a half-way up the egg amount in my wok which sort of worked but the coating broke up a bit as they couldn't float in the oil - so back to the drawing board.
I did try oven-baking on one batch but wasn't that happy with the result but perhaps there's a tip or two out there to improve things?
My girls are in full production so veggie scotch eggs seems a very fitting thing to eat for allotment lunch with a side order of home grown potatoes and salads (with strawberries for pudding).
best wishes
Sue
I don't want to deep fry because of the fat used. I tried using a half-way up the egg amount in my wok which sort of worked but the coating broke up a bit as they couldn't float in the oil - so back to the drawing board.
I did try oven-baking on one batch but wasn't that happy with the result but perhaps there's a tip or two out there to improve things?
My girls are in full production so veggie scotch eggs seems a very fitting thing to eat for allotment lunch with a side order of home grown potatoes and salads (with strawberries for pudding).
best wishes
Sue
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