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Post by nutsberryfarm 🏜 on Oct 6, 2019 21:43:03 GMT
going to have to try....
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Post by staggerstag on Oct 7, 2019 9:36:14 GMT
That would mean eating it freshly cooked, no? I prefer the traditional scotch egg, served at room temperature or slightly chilled. For me, eating them warm is just not cricket, so therefore no soft-boiled runny filling for me, but I hope you really enjoy yours.
Afterthought - lol, looking at that pic, though, I'm becoming increasingly tempted to give it a go.
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Post by divtal on Oct 7, 2019 19:22:15 GMT
I've never had Scotch eggs ... wouldn't "Scottish" eggs be more appropriate? ... but I had always assumed that they would be served warm, because the fat in the sausage would be congealed, were it to be served cold. Chef John, from "Food Wishes," prepares/presents them this way. I may try it. www.youtube.com/watch?v=hkPPn5ycsnc |
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Post by staggerstag on Oct 7, 2019 20:18:51 GMT
I've never had Scotch eggs ... wouldn't "Scottish" eggs be more appropriate? I read a few years ago that 'scotching' is what is done to the sausage meat to properly tenderize it and make a shell for the egg and breadcrumbs but I could be wrong. I am always surprised that scotch eggs never made the journey across the Atlantic. My aunt and cousins in North Carolina have never eaten one. I couldn't find them for sale anywhere on occasions I was visiting and I couldn't bring them as gifts because of the meat of course. But then I heard on 'Can't Cook, Won't Cook' that eggs imported from Scotland to England in the Victorian times would go bad along the journey so they were put into boiling water with disinfectant and left during the journey down into England (by horse wagons, I suppose?) The eggs' shelf life was extended by months but they went quite hard and the wrong colour, and over time they were made into what are now scotch eggs by coating them with meat to make them more appealing for the Victorians to eat. But again, the TV show could be wrong. Again, I suppose if you took a scallop, properly coated it in sausage meat and breadcrumbs, baked or fried it, you could call it a scotch scallop. You prepared it by scotching it, according to ye olde recipe booke.
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Post by divtal on Oct 7, 2019 20:42:27 GMT
Thanks for the history. I found another video about Scotch eggs. This is from a series "James Townsend, and Sons," that explores life in The U.S., during the eighteenth century. They do a number of food/cooking installments. Evidently, the dish h ad made it across the Atlantic, but, is no longer as popular as it once was. In this video, the preparer uses small bits of cooked ham, and other flavorings, bound with egg-yolk. There isn't animal fat added to the mixture, but it's cooked on a thin layer of suet, rather than deep-fried. Perhaps, that's what "scotching" means. I'll have to look further into that. ( Note: the video runs 10:28. The recipe/demonstration doesn't begin until 5:22, in. The first half is an introduction, and discussion about how the preparer came to choose cooking in the 1th century, as the focus of his study. It's kind of interesting. But, if you want to "GET TO IT," fast-forward in.) www.youtube.com/watch?v=IN03MUqeUa4&t=476s |
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Post by TheOriginalPinky on Oct 8, 2019 16:59:13 GMT
I've only had the hard boiled type, and first time of having the food was this year. I'm sold!!!
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