I like to describe Scotch eggs as little protein balls filled with yummy goodness. They are typically deep fried, but since I like to keep things a bit healthier I bake mine. The results are the same, however baked Scotch eggs will typically have a flatter bottom since the meat mixture sets onto the cookie sheet during baking. Looks, schmooks – it’s the inside that really matters!
Scotch eggs are my absolute favourite snack to have on hand. Sometimes I make a whole boat load at a time and keep them in the freezer (uncooked) so I can bake them when I have cravings. I recently saw a picture of a Scotch egg with a runny yolk and became determined to make that. My only concern was that I wanted to baked them, not fry them! It’s so much easier to achieve runny yolks when you fry because the cooking time is drastically reduced. I searched online to find a recipe where someone actually achieved a runny yolk while baking… but no dice. So I decided to do a little experiment.