A healthy take on the not so healthy Scotch egg

The Associated PressApril 16, 2014 

Frankly, it’s hard to produce a healthy rendering of a Scotch egg. But we decided to give it a go because these delicious little calorie bombs are just too tempting.

For anyone not familiar with them, a Scotch egg is a hard-boiled egg that is coated in sausage, then deep-fried. They can be eaten cold or — to add a few more calories — hot with a side of gravy. However you eat them, the end result is a salty-savory-crunchy-tender-meaty ball of wonderful.

As we looked at the recipe, we found really only one place to cut back — the frying. If you cut the egg or the sausage, it simply isn’t a Scotch egg. But the frying was a possibility, especially because eliminating that also would make Scotch eggs easier to make (few of us enjoy deep-frying at home).

And it turned out that baking the eggs in a very hot oven worked nicely, producing a perfectly crisp outer coating without overcooking the tender egg inside.

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