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cramorra

Original Poster:

1,337 posts

120 months

[news] 
Wednesday 10th October 2012 quote quote all
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?

skwdenyer

5,365 posts

125 months

[news] 
Wednesday 10th October 2012 quote quote all
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.

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 smile

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'.

The Spruce goose

6,231 posts

80 months

[news] 
Wednesday 10th October 2012 quote quote all
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.


Edited by The Spruce goose on Thursday 11th October 00:05

Uriel

3,223 posts

136 months

XJSJohn

13,912 posts

104 months

[news] 
Thursday 11th October 2012 quote quote all
Bastids, thanks for reawakening a craving I have been suppressing for quite a while!!!


Advertisement

Huntsman

4,296 posts

135 months

[news] 
Thursday 11th October 2012 quote quote all
I LOVE SCOTCH EGGS!!

SHutchinson

493 posts

69 months

[news] 
Thursday 11th October 2012 quote quote all
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.

marksx

1,976 posts

75 months

[news] 
Thursday 11th October 2012 quote quote all
SHutchinson said:
Recently I seem to have eaten a lot of scotch eggs that have also included black pudding.
I think you have just described my perfect snack! Now to find some!

Uriel

3,223 posts

136 months

[news] 
Thursday 11th October 2012 quote quote all
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.

Mr Roper

8,843 posts

79 months

[news] 
Thursday 11th October 2012 quote quote all
Scotch eggs?

Love 'em!




Mobile Chicane

17,774 posts

97 months

[news] 
Thursday 11th October 2012 quote quote all
A local(ish) Surrey pub, The Percy Arms in Chilworth, makes Scotch Eggs in boerewors.

y2blade

54,388 posts

100 months

[news] 
Thursday 11th October 2012 quote quote all
XJSJohn said:
Bastids, thanks for reawakening a craving I have been suppressing for quite a while!!!
This^^^^

yum

cramorra

Original Poster:

1,337 posts

120 months

[news] 
Thursday 11th October 2012 quote quote all
some of those sound excellent - will grow fat in trying, though.....

arfur

2,877 posts

99 months

[news] 
Thursday 11th October 2012 quote quote all
There is a really nice cheese shop on Jermyn Street in Central Ldn.

They sell a range of yummy scotch eggs ...

I know this does not help with the making of them, but I'm now thinking about walking over St James Park to go and get a couple for lunch !!!

zygalski

1,903 posts

30 months

[news] 
Thursday 11th October 2012 quote quote all
Uriel said:
Yeah, the clingfilm is the key ingredient!

nadger

557 posts

25 months

[news] 
Thursday 11th October 2012 quote quote all
I LOVE scotch eggs, but am desperate to try a Manchester egg!
http://manchesteregg.com/
yum

SMGB

786 posts

24 months

[news] 
Thursday 11th October 2012 quote quote all
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 smile

skinny

3,646 posts

120 months

[news] 
Thursday 11th October 2012 quote quote all
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!)

The Spruce goose

6,231 posts

80 months

[news] 
Thursday 11th October 2012 quote quote all
scotch egg cooking competition would sound like fun?

Huntsman

4,296 posts

135 months

[news] 
Friday 12th October 2012 quote quote all
The Spruce goose said:
scotch egg EATING competition would sound like fun?
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