Big scotch egg fan here. My family and I own an upscale brewpub in Northern Wisconsin, and we are looking to run Scotch Eggs as a reoccurring app. special. We opened about 10 months ago and have recently let our Chef go due to some management difficulties, this puts me, as the GM, at the helm of the kitchen as well. I'm quite savvy in the kitchen so it's not too bothersome. Anyway, I've locked in a recipe that I'm quite fond of, however, without running my own trial and error and burning through product, I'm wondering if anyone can shed some insight on how to best keep these products. Do they need to be made fresh everyday? Can we store them in bulk? Shelf life? Freezing the product? Honestly, anything anyone has to offer would be helpful! Thanks in advance!