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Scotch Egg's Recipe ? |
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#1 |
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Forum Member
Join Date: Jun 2005
Location: North Wales
Posts: 1,021
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Scotch Egg's Recipe ?
Hi All does anybody have a favourite way of making these or a good recipe please?
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#2 |
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Forum Member
Join Date: Apr 2008
Posts: 894
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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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#3 |
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Forum Member
Join Date: Jun 2005
Location: North Wales
Posts: 1,021
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Thank's for the link jemima , think ill give them a go
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#4 |
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Forum Member
Join Date: Jun 2005
Location: London & West Midlands
Posts: 3,037
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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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#5 |
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Forum Member
Join Date: Oct 2006
Location: Fort William
Posts: 22,296
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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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#6 |
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Join Date: Mar 2001
Location: south east coast
Posts: 15,717
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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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#7 |
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Forum Member
Join Date: Aug 2008
Posts: 822
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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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#8 |
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Join Date: Aug 2008
Posts: 822
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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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#9 |
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Forum Member
Join Date: Mar 2001
Location: south east coast
Posts: 15,717
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Quote:
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. ![]() Quote:
P.S. yes plunging into ice is a very good way of speeding up the cooling down.
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#10 |
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Forum Member
Join Date: Sep 2005
Posts: 837
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Try adding some paprika or chili flakes to the meat mixture.
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#11 |
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Forum Member
Join Date: Jan 2008
Location: Running up that hill
Posts: 8,261
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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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