Thursday, June 25, 2015

Scotch Eggs-round two coming up

I posted last year about making Scotch eggs, although I never attached the pictures. I think I need to try making them again, as they are yummy, but there is no Tesco's nearby here where I can pick them up whenever I feel like getting one.

The pictures below were from my first effort:
this was when they were cooking

I took a peek and saw the sausage coating had slid off one. It was helpful, as it showed me when the sausage was fully cooked (~20 minutes since I didn't deep fry).
I plated them when they were done. Not very artistic, but they were yummy.


Here's where I cut into one to see what it looked like. Next time around, I'm going to do what I can to avoid the ring around the yolk.

7 comments:

  1. Be still my beating heart......

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    1. John, I thought of you when I was posting the pictures.

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  2. Deep frying will avoid them breaking up, and if the oil is hot enough they'll be as fat free as if fried.

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    1. Cro, I never deep fry because I hate cleaning up the mess! I know it sounds like a lame excuse, but it's the truth. I did see a recipe where someone baked them in the oven, which I may try this time, just to see how well it works.

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    2. I never deep fry either.... I don't even have a deep fryer.

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  3. To prevent getting a grey ring around the yolk, as soon as the boiled eggs come off the heat, put them under cold running water, and leave them there for at least ten minutes.

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    1. Good to know! I shall have to try that the next time i boil eggs.

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