I cooked the 7 Boiled Eggs last night. Just so I did not have to wait for them to cook this morning. But you can cook them same time as preparing this recipe. I took the shell off this morning. Much easier when they are cold.
Extra Lean Chicken(beef or turkey).
The tube type is best. It is well grounded and nice firm texture.
If dry, add egg whites to moist.
Add Half Salt, Pepper. I used about 1/8 tsp. You can flavor with any spices. I prefer just salt and pepper.
Breadcrumbs.
You can cheat and buy whole wheat crumbs. I actually made my own using low carb bread.
If meat mixture is too wet. Add crumbs. Once you mixed your meat, salt, pepper, crumbs to get a nice moist texture, separate meat in number of portions as you have eggs. I always find my one tube of meat will to 7 eggs.
Spread one meat portion in the palm of your hand(see pic) and start wrapping the mixture around the egg.
It will be sticky (remove your wedding rings, lol). Once you get it all to join, keep molding into a nice even wrapped ball.
If it is not wrapped even, touching and covered all way around, once cooked the meat will split and egg will be exposed.
It took me a few times to get the method right. But even if meat splits during cooking, that are still great. Just do not look as neat, ESP if serving at a buffet.
After you have your complete ball, using your other hand to get a handful of bread crumbs, spread the crumbs all over the ball.
I actually use a large pie plate. This way as the bread crumbs fall off, it is reusable for the next egg. The goal is to cover the meat in breadcrumbs.
Place in a baking dish. I always cook in stoneware. But any baking dish for the oven.
Cover with foil, bake 375 for 45 minutes.
I never turn them over half way. It is tempting but I never do. They cook nice just the way you put them in.
Enjoy.
Credit: Deb Spence (for) Janice Walsh