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Thu Aug 15, 2013, 09:09 PM

Scotch Eggs (Lots of pics)

I've been carrying a lunch cooler on and off for a while now, and have begun to take one regularly these days when I am headed out on an overnight trip, which is almost every one! I pack a pretty good lunch, if I do say so myself, but I am always trying to improve the quality and variety beyond the commonplace - the regular P, B & J sandwich and Thermos of soup. I'll make a ham & cheese or roast beef sandwich with all the trimmings, take along chips, a pickle, a piece of fruit or two etc. I'll buy those single serve little yogurts and fruit cups as well.

But I wanted to expand this little moveable feast, if you will and so I've started packing things like a few chunks of pickled herring and marinated artichokes, I just put stuff like that in seperate zip-lock bags.

But the search for more unusual items that will keep in a small ice chest/lunch cooler for up to 2 days got me thinking about good ol' fashioned English Pub Foods.

So I landed on Scotch Eggs.

If you've never heard of this or had them, it's basically a hardboiled egg wrapped in sausage meat and then deep fried.

Like so many recipes, Googling Scotch Eggs will give you many, many results and a nice variety of ingredients and methods, but they are all basically a sausage wrapped hard boiled egg.

So here's mine;

The basic ingredients; Pork sausage, and some herbs and spices to mix into it. 3 hardboiled eggs are cooling.


I am only making 3 here, so I used maybe 3/4 of the roll of sausage and into that I mixed maybe 1/2 tsp of each of the above herbs plus one tablespoon of flour. When it was good and mixed I split it into 3 portions;


I mixed about 1/2 cup of flour with salt and pepper, some garlic powder, thyme, sage and paprika. I coated the eggs with this;


Now to roll out the sausage. I laid some cling film on the board and placed one of the portions on it, then covered with another sheet of film;


Then rolled it out with my pin;


Now to wrap the egg. I placed the first one in the middle and lifting the cling film, proceeded to cover it with the sausage.


Got it all around.



Now to smooth it out


and end up with what looks like a meatball!


3 of them ready to go;


Now to bread them. The recipes I looked at called for an egg wash and breadcrumbs, so I mixed a raw egg with a dash of cream and put that in a small plastic container. In another plastic container I placed some Italian breadcrumbs.


Two of them ready to go;



I don't have a proper deep fryer so I am going to use a small pot with about 2 cups or so of vegetable oil. I used my instant read thermometer to make sure I had the oil about 350 degrees. Marinara and water boiling for my spaghetti dinner. Gently in with the first one;


After only about 3 or 4 minutes it was time to turn it.


In total it took less than 8 minutes to get it nicely brown all around;


3 of them all finished;


Now for the test - let's see how they look when cut open;


Not bad. Not bad at all;




I made a bit of a sauce using ketchup, spicy mustard and some horseradish. It was yum!;



I'm typing this from a hotel in Charleston, SC and I brought one with me. It was delicious chilled as well as warmed in the microwave.

A bit time consuming but really yummy. Give them a try!

Enjoy!

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Reply Scotch Eggs (Lots of pics) (Original post)
A HERETIC I AM Aug 2013 OP
Tuesday Afternoon Aug 2013 #1
A HERETIC I AM Aug 2013 #2
Triana Aug 2013 #3
A HERETIC I AM Aug 2013 #18
Phlem Aug 2013 #4
A HERETIC I AM Aug 2013 #19
nomorenomore08 Aug 2013 #5
A HERETIC I AM Aug 2013 #20
Jamastiene Aug 2013 #6
icarusxat Aug 2013 #17
A HERETIC I AM Aug 2013 #21
roguevalley Aug 2013 #7
A HERETIC I AM Aug 2013 #22
roguevalley Aug 2013 #34
BillyRibs Aug 2013 #8
A HERETIC I AM Aug 2013 #23
MrMickeysMom Aug 2013 #9
A HERETIC I AM Aug 2013 #24
bluedeathray Aug 2013 #10
A HERETIC I AM Aug 2013 #25
SnowCritter Aug 2013 #11
A HERETIC I AM Aug 2013 #26
beerandjesus Aug 2013 #12
A HERETIC I AM Aug 2013 #27
bullsnarfle Aug 2013 #13
A HERETIC I AM Aug 2013 #28
ficuswoman Aug 2013 #14
A HERETIC I AM Aug 2013 #29
Paladin Aug 2013 #15
A HERETIC I AM Aug 2013 #30
Lucinda Aug 2013 #16
A HERETIC I AM Aug 2013 #31
underpants Aug 2013 #32
A HERETIC I AM Aug 2013 #38
populistdriven Aug 2013 #33
A HERETIC I AM Aug 2013 #36
Texasgal Aug 2013 #35
A HERETIC I AM Aug 2013 #37
Texasgal Aug 2013 #40
A HERETIC I AM Aug 2013 #39
Whisp Aug 2013 #41
A HERETIC I AM Aug 2013 #46
calikid Aug 2013 #42
A HERETIC I AM Aug 2013 #45
LaydeeBug Aug 2013 #43
A HERETIC I AM Aug 2013 #44
LaydeeBug Aug 2013 #50
sir pball Dec 2013 #64
LaydeeBug Dec 2013 #65
abelenkpe Aug 2013 #47
A HERETIC I AM Aug 2013 #52
msanthrope Aug 2013 #48
mother earth Aug 2013 #49
A HERETIC I AM Aug 2013 #51
blaze Aug 2013 #53
A HERETIC I AM Aug 2013 #54
blaze Aug 2013 #55
A HERETIC I AM Aug 2013 #56
blaze Aug 2013 #57
Capt. Obvious Aug 2013 #58
BlueCollar Sep 2013 #59
rdharma Dec 2013 #60
A HERETIC I AM Dec 2013 #61
rdharma Dec 2013 #62
A HERETIC I AM Dec 2013 #63

Response to A HERETIC I AM (Original post)

Thu Aug 15, 2013, 09:24 PM

1. You should have your own show!

For real. Great pics and easy step by step instructions. I really enjoy your pic threads

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Response to Tuesday Afternoon (Reply #1)

Thu Aug 15, 2013, 09:28 PM

2. Awww!

That's awful kind of you to say!

I am glad you like these threads. I endeavor to make them interesting.

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Response to A HERETIC I AM (Original post)

Thu Aug 15, 2013, 10:02 PM

3. What a great presentation/demonstration!

 

You *should* have your own show!

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Response to Triana (Reply #3)

Fri Aug 16, 2013, 07:49 PM

18. And *YOU* are being too kind!

Glad you liked it!

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Response to A HERETIC I AM (Original post)

Thu Aug 15, 2013, 10:58 PM

4. Bookmarked!

totally trying this, nom, nom, nom, Oh yea!

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Response to Phlem (Reply #4)

Fri Aug 16, 2013, 07:50 PM

19. Nom, nom, nom perfectly describes the result! n/t

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Response to A HERETIC I AM (Original post)

Thu Aug 15, 2013, 11:32 PM

5. Never had that but it looks delicious!

I need to try making those sometime...

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Response to nomorenomore08 (Reply #5)

Fri Aug 16, 2013, 07:51 PM

20. You should try em'.

Not too hard, really. Give it a go!

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Response to A HERETIC I AM (Original post)

Fri Aug 16, 2013, 12:58 AM

6. I love step by step cooking directions with pictures.

I wish you had your own cooking show. You do a great job explaining how to do each step and showing it in the pictures.

That looks yummy.

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Response to Jamastiene (Reply #6)

Fri Aug 16, 2013, 07:13 PM

17. I'll second that...

great instructions for something I have always wanted to try. Thanks to you now I will...

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Response to Jamastiene (Reply #6)

Fri Aug 16, 2013, 07:53 PM

21. And you are also being very kind.

I had often thought about pitching a show to Food TV - something like "Cooking for single guys" or something!

I appreciate the compliment.

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Response to A HERETIC I AM (Original post)

Fri Aug 16, 2013, 01:22 AM

7. do more. that was awesome. :D

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Response to roguevalley (Reply #7)

Fri Aug 16, 2013, 07:54 PM

22. Sausage rolls and English pasties, perhaps?

I need a few days at the house!

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Response to A HERETIC I AM (Reply #22)

Sat Aug 17, 2013, 07:23 PM

34. only if i can come over. :D it will be a long walk from Alaska. LOL! Hugs for this yummy

stuff. It sort of means I can do it too.

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Response to A HERETIC I AM (Original post)

Fri Aug 16, 2013, 02:06 AM

8. We Bake them.

 

And use lots of Franks Hot Sauce.

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Response to BillyRibs (Reply #8)

Fri Aug 16, 2013, 07:57 PM

23. I saw a couple recipes that called for baking them....

and it crossed my mind to do them that way, but I didn't start on them till about 7:30 in the evening and had to get up and hit the road in the morning, so I was trying to do it fairly quickly.

I'll have to try baking them one of these days.

As I mentioned, I made a sort of hot sauce (the ketchup, spicy mustard and horseradish), but I can see where, depending on the sausage, a really hot sauce would go very well.

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Response to A HERETIC I AM (Original post)

Fri Aug 16, 2013, 06:59 AM

9. That was great AHIA... I'd never venture to do it, based on my 1st experience tasting them..

Maybe if I made them my own self, they'd taste better than the local pub's version. They were so hot (even for my stomach) when I tried them originally, that I've never tried them.

This is a real saver recipe!

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Response to MrMickeysMom (Reply #9)

Fri Aug 16, 2013, 07:59 PM

24. Keep in mind the wide variety of sausage you can get.....

so that they could be as mild as you like or as spicy as you like.

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Response to A HERETIC I AM (Original post)

Fri Aug 16, 2013, 07:21 AM

10. Our Christmas morning treat for the last bazillion years...

But without the sauce you mentioned. Hmmm, might be time for an update.

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Response to bluedeathray (Reply #10)

Fri Aug 16, 2013, 07:59 PM

25. LOL...yup...play with the sauce...

You can do an awful lot mixing stuff from the condiments aisle!

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Response to A HERETIC I AM (Original post)

Fri Aug 16, 2013, 09:47 AM

11. Always looking for something different for my lunchbox

Bookmarked!

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Response to SnowCritter (Reply #11)

Fri Aug 16, 2013, 08:00 PM

26. Glad to help! n/t

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Response to A HERETIC I AM (Original post)

Fri Aug 16, 2013, 10:21 AM

12. Hey, I'm in Charleston...

...you don't have one left, do you?

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Response to beerandjesus (Reply #12)

Fri Aug 16, 2013, 08:03 PM

27. LOL...one left in the fridge at home!

What part of town? I stayed at a hotel off Ashley Phosphate Road & I 26 and delivered cars on Savannah Hwy - to the Infiniti dealer and the Nissan store. I got those off this morning by 10:00 and headed back toward Brunswick.

I had hoped to get a load into Florida so I could go home (and eat the other one!), but they gave me a trip to the Charlotte area. I reloaded this afternoon and am in Savannah tonight. I'll drop in Concord & Mooresville tomorrow and head back down.

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Response to A HERETIC I AM (Original post)

Fri Aug 16, 2013, 11:06 AM

13. I love Scotch eggs

but that is an awful lot of work...can I be a big buttinski and tell you how I do them? You are bang-on right BTW, these are a perfect lunchbag stuffer...also, cut into quarters they make a terrific party appetizer (goes great with beer, haha).


4 boiled eggs, peeled
1 roll Jimmy Dean Sausage (whichever flavor you currently have a hankering for)

Divide sausage in 4 even pieces, flatten each piece & form around an egg, sealing edges. Bake @ 350 deg. just until sausage is done but not so long it starts drying out (25 minutes? I just eyeball it).
Serve with your favorite mustard to dip (mine is deli horseradish mustard).

Thanks for letting me poke my nose in Heretic, keep on cookin'!

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Response to bullsnarfle (Reply #13)

Fri Aug 16, 2013, 08:04 PM

28. You're very welcome! n/t

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Response to A HERETIC I AM (Original post)

Fri Aug 16, 2013, 02:33 PM

14. Crazy about Scotch Eggs

Thanks for the recipe. I've always wondered how to make those. And thanks to the other posters who gave their version
of Scotch Eggs.

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Response to ficuswoman (Reply #14)

Fri Aug 16, 2013, 08:04 PM

29. Not difficult at all, really.

Worth the effort, in my estimation.

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Response to A HERETIC I AM (Original post)

Fri Aug 16, 2013, 03:30 PM

15. Best beer food EVER. Thanks for the nice presentation. (nt)

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Response to Paladin (Reply #15)

Fri Aug 16, 2013, 08:05 PM

30. You are very welcome. n/t

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Response to A HERETIC I AM (Original post)

Fri Aug 16, 2013, 05:27 PM

16. Nice to see someone else using Badia spices!

We've tried a few lately and found them to be really good. The garlic was some of the best powdered garlic that I have tasted in a looong time.

Love the photos. Really great shots! Makes me want to try making Scotch Eggs too!

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Response to Lucinda (Reply #16)

Fri Aug 16, 2013, 08:06 PM

31. Not to mention they are usually a LOT cheaper than McCormick and the others...

like Spice Islands, etc.

Glad you liked the thread!

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Response to A HERETIC I AM (Original post)

Sat Aug 17, 2013, 09:30 AM

32. Excellent.

thanks marking to make tonight

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Response to underpants (Reply #32)

Sat Aug 17, 2013, 10:33 PM

38. You're welcome! n/t

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Response to A HERETIC I AM (Original post)

Sat Aug 17, 2013, 06:52 PM

33. I wonder how well they freeze and if they thaw nicely in a lunch box. nt

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Response to populistdriven (Reply #33)

Sat Aug 17, 2013, 10:32 PM

36. How well does a hard boiled egg freeze?

I suppose the cooked sausage would be OK, but not too sure about the egg.

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Response to A HERETIC I AM (Original post)

Sat Aug 17, 2013, 09:16 PM

35. You make me want to

eat meat!!!




Great thread!

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Response to Texasgal (Reply #35)

Sat Aug 17, 2013, 10:33 PM

37. LOL...

Don't go too far!


Skritch the pups for me, willya?

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Response to A HERETIC I AM (Reply #37)

Sat Aug 17, 2013, 10:37 PM

40. You got it!

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Response to A HERETIC I AM (Original post)

Sat Aug 17, 2013, 10:36 PM

39. WOW! Almost 1600 views and 34 recs! I am very flattered this was so well received.

It really does make me happy that this was considered worthy of such a nice response.

Thank you, everybody.

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Response to A HERETIC I AM (Original post)

Sun Aug 18, 2013, 01:03 PM

41. This is great. I haven't thought of Scotch Eggs in years...

 

we are having a little get together with fam tomorrow evening around our firepit and this is one of the things I will be making. I will try this with those small eggs the grocery store sometimes has and I rarely buy.

Just small snackie stuff because it will be well after dinner time - some bruschetta too I think.

yay!

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Response to Whisp (Reply #41)

Sun Aug 18, 2013, 08:43 PM

46. I hope they turn out good for you!

Good luck!

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Response to A HERETIC I AM (Original post)

Sun Aug 18, 2013, 01:13 PM

42. Thanks for the recipe

I'd never heard of them until I attended a soft opening of a restaurant in Sacramento CA, Sterling Bridges, what a delight!

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Response to calikid (Reply #42)

Sun Aug 18, 2013, 08:42 PM

45. You're very welcome! n/t

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Response to A HERETIC I AM (Original post)

Sun Aug 18, 2013, 02:37 PM

43. I have been OBSESSED with doing these with a soft boiled egg inside

 

ever since I saw this post.

Maybe sometime this week I will tackle it

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Response to LaydeeBug (Reply #43)

Sun Aug 18, 2013, 08:42 PM

44. I considered that procedure, but wanted to make sure they would be OK after a day or two....

in a lunch cooler.

Here's a page from "The Guardian" about how to make "The Perfect Scotch Egg" which includes a soft boiled yolk;

http://www.theguardian.com/lifeandstyle/wordofmouth/2012/may/31/how-to-cook-the-perfect-scotch-egg

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Response to A HERETIC I AM (Reply #44)

Wed Aug 21, 2013, 01:49 PM

50. Oh wow. Thank you for this. My bf took me to a country store renowned for their sausage

 

so i just might be trying this.

You are an inspiration!!!

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Response to LaydeeBug (Reply #43)

Fri Dec 27, 2013, 11:42 PM

64. It's almost as easy and a whole lot tastier

Last time we did them that way, we did the eggs for eight minutes (put in cold water on heat, the instant it boils set the timer, ice immediately when timer goes off) and then just as above except we did a double-dip in panko to build up a really solid crust what with the squishy egg and not-so-dense homemade sausage. They came out amazing..




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Response to sir pball (Reply #64)

Fri Dec 27, 2013, 11:56 PM

65. That looks amazing!!! nt

 

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Response to A HERETIC I AM (Original post)

Sun Aug 18, 2013, 10:08 PM

47. Looks yummy

Thanks for the recipe. Gotta try them

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Response to abelenkpe (Reply #47)

Wed Aug 21, 2013, 02:40 PM

52. You are most welcome! n/t

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Response to A HERETIC I AM (Original post)

Mon Aug 19, 2013, 12:54 PM

48. They look great!!! I make them with oatmeal for a tad more fiber, but tougher to

 

fry well.

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Response to A HERETIC I AM (Original post)


Response to mother earth (Reply #49)

Wed Aug 21, 2013, 02:39 PM

51. Thanks very much!

I appreciate the compliment and I'm glad you enjoy these threads!

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Response to A HERETIC I AM (Original post)

Sat Aug 24, 2013, 06:05 PM

53. Yum, yum, yum, yum, yum!!!!!!!!

LOVE these threads of yours!!!

In the first pic, what is that between the mustard and the garlic powder?

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Response to blaze (Reply #53)

Sat Aug 24, 2013, 06:48 PM

54. An almost empty bottle of English style whole grain mustard

I mixed what was left - about a teaspoon or so, along with the rest into the sausage.

I'm really glad you have enjoyed these threads!

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Response to A HERETIC I AM (Reply #54)

Sat Aug 24, 2013, 07:00 PM

55. Ah, thanks!

I have heard of Scotch Eggs before, but never really knew what they were!

This is going on my list of things to try!!

I made some onion soup quite some time ago, based on your thread, and it was divine!!!!!

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Response to blaze (Reply #55)

Sat Aug 24, 2013, 07:06 PM

56. I am so glad!!

It really does please me to hear that others have tried something I may have inspired.

I am happy the soup turned out well for you.

Try making these eggs. You won't regret it.

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Response to A HERETIC I AM (Reply #56)

Sat Aug 24, 2013, 07:15 PM

57. Like you, I enjoy cooking for others

I'm single, but have a very willing taste tester in my next door neighbor. Not only that... she has a great palate. Even better... she's honest!!!

I enjoy an annual "potluck" Thanksgiving Dinner (25 years and counting) with a group of friends and one year was asked to bring a pumpkin soup. My dear neighbor, Gladys, suffered through 4 or 5 iterations before proclaiming one of them as king!!

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Response to A HERETIC I AM (Original post)

Thu Aug 29, 2013, 11:16 AM

58. Thank you for sharing - I need to give this a go

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Response to A HERETIC I AM (Original post)

Sun Sep 15, 2013, 07:18 AM

59. Thanks for the post and pictures

I think I'll try this tonight

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Response to A HERETIC I AM (Original post)

Fri Dec 27, 2013, 02:17 PM

60. Here's a Polish spin on "Scotch Eggs"

 

What do you think?

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Response to rdharma (Reply #60)

Fri Dec 27, 2013, 03:08 PM

61. I like it!

Same basic idea, yeah?

Thanks for adding the video.

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Response to A HERETIC I AM (Reply #61)

Fri Dec 27, 2013, 03:29 PM

62. You got me thinking!

 

And now I'm thinking about additional "twists" to the basic recipe.

Crispy outside covering of some sort?

Ideas?

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Response to rdharma (Reply #62)

Fri Dec 27, 2013, 06:24 PM

63. Rolling in breadcrumbs....

and then frying or baking gives you a crispy covering.

Or you might think of using a batter, like a Tempura batter for instance, and deep frying. You just have to make sure that the meat you wrapped around the egg gets cooked properly, that's all.

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