SC - freezing Scotch Eggs

[Stefan li Rous]

Mistress Kiriel du Papillon said:

>- - At this point let me share something with you.  NEVER EVER EVER EVER
>EVER EVER EVER FREEZE BOILED EGGS.  They go really weird.  The white had
>separated into concentric circles and the texture was just bizarre.
>They were probably edible, but I would not have fed them to my worst
>enemy.

Perhaps the problem you had was due to the thawing/warm up method rather
than actually freezing them. Perhaps a microwave is not the best method.
I have found that microwave ovens work best for thawing items when the
items are relatively thin or something like a soup which can be stirred
as it thaws.

The following message is from the eggs-msg file in my Florilegium. Perhaps
this will be of use if you ever try this again.

Congratulations on your most interesting salvage job.

Stefan li Rous
stefan at texas.net

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Date: Sun, 8 Mar 1998 20:07:21 EST
From: LrdRas <LrdRas at aol.com>
Subject: Re: SC - Frozen Scotch Eggs

themorrigan at softhome.net writes:

<< The
 >texture was a little tougher than fresh, but the taste was fine.  Also, the
 >outside was a little wet. >>

Heating them for a half hour at 350 degrees fahrenheit, would crisp the
exterior and freshen the product. A wet exterior would indicate to me, IMO,
that the technique used for reheating was not the correct choice.

Ras
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