Discussion
cramorra said:
nicely cooked on the outside - ideally slightly runny or at least waxy egg yolk inside?
Practically how you always want them and never get them- worth making yourself?
How to?
After many years of exasperation over these things, I had my wife start making them. She now sells them as a part of her food business, fresh, with a batch every Friday. At the expense of a plug, if anyone is interested in trying one I can let you have details - mail order is a possibility (although not tried yet)! Hand-crafted for just £2 each in central London... yolk just on the 'turn' from runny.Practically how you always want them and never get them- worth making yourself?
How to?
To fulfill my order, she went through about 20 different egg suppliers / varieties before settling upon the 'perfect' free-range egg, not to mention countless formulations of the coating, before settling upon the 'right' compromises; I can't say I hated the experimentation
I realise that doesn't help you to make them yourself; my wife won't tell me her recipe, so I can't pass it on here - sorry - but they are, as my six-year-old would say, 'yum'.
In a bowl, Lincolnshire assuages (800g) squeezed out of skin, add 1 minced onion (fine on a grater) 2 apples minced, 3 garlic minced cloves, some mace, pepper and parsley.(to taste, mace is strong thou, try it first on small batch to get right quantity to taste, it adds a good depth against the fatiness of the meat)
wrap around hard-boiled eggs to your taste, coat in egg yolks (about 4-6 depending on diameter) and then bread crumbs (undyed) and deep fat fry until brown, and finish in oven over wire mesh ( drain fatty fat off) to cook fully (depending on sausage meat thickness) I like them thick thou....
try Panko (Japanese style breadcrumbs) for a change. I have also used 50/50 sausage meat to beef mince but it is personnel preference, but it works well.
wrap around hard-boiled eggs to your taste, coat in egg yolks (about 4-6 depending on diameter) and then bread crumbs (undyed) and deep fat fry until brown, and finish in oven over wire mesh ( drain fatty fat off) to cook fully (depending on sausage meat thickness) I like them thick thou....
try Panko (Japanese style breadcrumbs) for a change. I have also used 50/50 sausage meat to beef mince but it is personnel preference, but it works well.
Edited by The Spruce goose on Thursday 11th October 00:05
Recently I seem to have eaten a lot of scotch eggs that have also included black pudding.
They're delicious. The most recent one was from the stall of this place http://www.thebroadchare.co.uk/ at the Urban night feast street food festival in Newcastle.
They're delicious. The most recent one was from the stall of this place http://www.thebroadchare.co.uk/ at the Urban night feast street food festival in Newcastle.
Get them here: http://www.handmadescotcheggs.co.uk/
Be careful though...could be very easy to get carried away ordering from that place! Check out the Chelsea Tractors.
Be careful though...could be very easy to get carried away ordering from that place! Check out the Chelsea Tractors.
Uriel said:
Yeah, the clingfilm is the key ingredient!Iry this, jump on bike, pedal up to local shops, enter R S Troutts local family owned biz, buy as many locally hand made ones as you like for £1-90.
They are man sized for that price, we eat one between us.
There are 2 in the fridge that we got on the way home this morning. Oh go on then, here they are
They are man sized for that price, we eat one between us.
There are 2 in the fridge that we got on the way home this morning. Oh go on then, here they are
shop bought scotch eggs put me of for 31 years, with the bizarre bright orange soggy coating, the cheap sausage meat, and the egg that had been so overcooked the yolk was all grey and furry.
now i've been to a nice pub in watlington and the hinds head and tried proper scotch eggs, i love them, (as you would expect of anything made of sausages and egg!)
now i've been to a nice pub in watlington and the hinds head and tried proper scotch eggs, i love them, (as you would expect of anything made of sausages and egg!)
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