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Scotch Egg's Recipe ?


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Old 26-02-2009, 16:06
flickpot
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Hi All does anybody have a favourite way of making these or a good recipe please?
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Old 26-02-2009, 18:10
jemima69
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http://www.bbc.co.uk/food/recipes/da...gs_85851.shtml

not made them myself I'm afraid, only ever made veggie ones with sos-mix about a zillion years ago, and I baked them not fried them, the ones in the link sound much better!
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Old 26-02-2009, 18:14
flickpot
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Thank's for the link jemima , think ill give them a go
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Old 26-02-2009, 19:12
littlefro
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I've seen recipes where the egg has a softish yolk when cut open. Why? That just seems so ' tv cook poncy' to me.
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Old 27-02-2009, 08:46
smudges dad
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I had one in the Tate restaurant a few years ago where the yolk was still runny. I wish I knew how they did it! Can anyone let me know (e.g. how do you peel an egg with a soft yolk and when you cook the sausage meat, how do you stop the egg cooking further)
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Old 27-02-2009, 09:15
ecco66
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My mum used to do these when I was a kid. She used to soft boil eggs which were not completely fresh (say 5/6 days old) and then plunge them into iced water. I think there was a bit of a knack to peeling them as it's very delicate and you also have to be very careful how you wrap the sausage meat around them (she always used to bring the sausage meat to room temperature then sit in on a plate over a bowl of hot water which seemed to make it easier).
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Old 27-02-2009, 09:17
nancyboy
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For a runny yolk, first you boil the egg for 4 mins from (fridge) cold, then peel it gently and let it get cold again in the fridge before then coating in sausage meat and deep-frying for 7 minutes. Don't have too-thick meat or it won't cook through. It's a bit trial and error but it's all about accurate timing and egg temperature prior to each stage of the cooking.

By the way if an egg is too fresh (a day or two), it is very hard to peel the shell as there is not enough air pocket developed inside the shell.
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Old 27-02-2009, 09:20
nancyboy
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P.S. yes plunging into ice is a very good way of speeding up the cooling down.
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Old 27-02-2009, 09:54
ecco66
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For a runny yolk, first you boil the egg for 4 mins from (fridge) cold, then peel it gently and let it get cold again in the fridge before then coating in sausage meat and deep-frying for 7 minutes. Don't have too-thick meat or it won't cook through. It's a bit trial and error but it's all about accurate timing and egg temperature prior to each stage of the cooking.

By the way if an egg is too fresh (a day or two), it is very hard to peel the shell as there is not enough air pocket developed inside the shell.
You're right, now that I come to think of it she did take the eggs straight from the fridge. I always find older eggs easier to peel, not least to say hard boiled quails eggs
P.S. yes plunging into ice is a very good way of speeding up the cooling down.
I do the same with my hard boiled eggs to avoid any chance of the black ring.
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Old 28-02-2009, 04:59
nitenurse
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Try adding some paprika or chili flakes to the meat mixture.
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Old 28-02-2009, 13:51
daziechain
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I think it's Gary Rhodes who said that you should place a disc of sausagement on clingfilm .. place your boiled egg on it and then use the clingfilm to mould the sausagement around the egg .. once you get the hang of it (and get the thickness right etc).. it's far less messy and gives you a good shape.
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