Well Fed- Scottish Eggs - Success??


AliElmer1

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I make them on the regular.  There is a bit of a trade off, either a fluffier texture and they tend to split open or they are meat baseballs and stay together.  I make mine like meat baseballs and really make sure to roll, squish, roll and then roll some more so that the meat is completely impenetrable.  

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I make them on the regular.  There is a bit of a trade off, either a fluffier texture and they tend to split open or they are meat baseballs and stay together.  I make mine like meat baseballs and really make sure to roll, squish, roll and then roll some more so that the meat is completely impenetrable.  

Thanks! Well they taste good so that is all that matters :-) 

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