SC - Scotch Eggs
Stefan li Rous
stefan at texas.net
Tue Mar 7 23:06:57 PST 2000
> I am going to make Scotch Eggs for Friday. I've read the recipe but never
> actually made them before. Some advice please.
Check this file in the FOOD section of my Florilegium:
Scotch-Eggs-msg (11K) 12/17/99 Fried sausage-wrapped hard-boiled eggs.
> 1. Wrapping a 5-6 minute egg in ground beef / turkey sausage....
> How hard boiled is the egg at that point? Wouldn't it just gush out, OR do
> you just wrap very carfully & gingerly?
If the egg is not cooked solid enough, I suspect the problem part may
be in getting the shell off, even before you put the sausage on. I think
some of the comments in the file explain what to do to make the sausage
stick together better.
I think I've been boiling closer to 9 minutes. I think my cookbook said
10-12 minutes for large eggs. But I may be overdoing it.
> 2.How thick a coating of ground sausage do you give each egg?
>
> 3 Is another name for Scotch Eggs: "hedgehogs"?
Nope. Hedgehogs are lumps of meat with almond slivers stuck in them,
if I remember right. I think there are messages on them in the
sotelties-msg file in the FOOD-SWEET-DECORATED section.
- --
Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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