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Border

Half an hour

....in the kitchen, and lunch is knocked up, Scotch eggs and cold potato salad.

No doubt a Weston's Old Rosie or two will accompany the meal.

MrsWW

Haven't touched a shop bought scotch egg since I started making my own a few years ago.  They look mighty delicious.  I have eggs . . . . sausagemeat can be taken out of the freezer . . . . I know what I'm making tomorrow  
Border

It's the first time I have made Scotch eggs, and  I was quiet pleased with the result. They certainly tasted better than the supermarket ones I purchased last time I was in the UK, so homemade Scotch eggs from now on.

I was maybe a little heavy on the thyme, will know to use a little less next time.

I was wondering for next time if I should "pep" them up a bit, with Worcestershire sauce or Tabasco or maybe both.

What do you think?
hopefullbry

i find them really dry , not a fan of them.
MrsWW

hopefullbry wrote:
i find them really dry , not a fan of them.


That'll be shop bought ones  

I generally do mine fairly "plain" - sausagemeat (sometimes from taking sausages out skins if I like the sound of the flavourings) to which I add chopped spring onions, chopped parsley and sometimes diced red chilli and always a good grind of black pepper.
12Bore

They look excellent, I haven't had them since my mum made them "when I were a lad".
Any chance of instructions for the stupid?
MrsWW

You're not stupid at all!

Hard boil and cool and peel your eggs.

Take sausagemeat of your choice and mix it with herbs/bits of your choice (see above for ideas).  Roll your hardboiled eggs in flour and then putting a good "blob" (technical term) of sausagemeat in the palm of your hand, form it around the egg, ensuring you get it well sealed.  Next, roll your sausaged egg in a beaten egg and then in breadcrumbs.  Choice then is to deep fry or oven bake - I prefer them deep fried myself - hence the reason I don't make them very often.  Most important part is ensuring your sausagemeat fully encases the egg - I usually do the sausagemeat layer about 1.5cm thick
MrsWW

Here's some I made a while back.  I'd added chopped spring onions and parsley to the sausagemeat.


Border

That's exactly how I did mine MrsWW, except as I didn't have any sausage meat, I used 600g pork mince that I put though the fine mincer twice, it seemed to work well.

I think you are right Bri the shop brought one can be a little on the dry side, but by using mince mine were not dry at all.
sapphire

They look tasty  

Havent made them before, how long would you oven-bake & what temp please? Have gas.
sod

Both lots look good enough to eat, screen and all we love them but havn't bought any as far back as I can remember as have own meat and get eggs from friend
sod

Both lots look good enough to eat, screen and all we love them but havn't bought any as far back as I can remember as have own meat and get eggs from friend
Border

sapphire wrote:
They look tasty  

Havent made them before, how long would you oven-bake & what temp please? Have gas.


I'm not sure how long they would need in an oven, as I put mine in a deep fat fryer and gave them about 8-9 mins.
debbie

very similar to how I did mine but I slightly under cook my egg so that when you cut into it after frying the very centre is just very slightly ozzy and I also like to use course home made bread crumbs (some of the crumbsare the ize of peas) so that you get a very course crunchy out side.  If you fry in a nut oil like ground nut oil you get a very golden coloured crust.

Course cracked black pepper is lovelly added to your sausage meat as is diced black pudding.  They are also lovelly made with smoked haddock instead of sausage meat.

Don't make them any more as until last year I was making between 50 and 75 every saturday morning so that I could take them still warm to the farmers market to sell.  That many eggs at 5 oclock on a saturday morning tends to put you off a bit - used to sell out within the hour though and some people would have tantrums if they were all gone before they got to us - a lot of stall holders used to buy them for their breakfasts as they would still be warm.

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