[Sca-cooks] Scotch Eggs .......... was GoTV-now scotch eggs
renechaisson at yahoo.com
Thu Nov 6 14:23:02 PST 2008
flatten a small amount of sausage into a patty and fold over egg, smoothing seams(kinda roll it in your hands like you did as a kid with playdough to make it more ball-like). You only want about a 1/4 inch of sausage covering the egg. They will seem kinda large.
--- On Thu, 11/6/08, Heleen Greenwald <heleen at ptd.net> wrote:
From: Heleen Greenwald <heleen at ptd.net>
Subject: [Sca-cooks] Scotch Eggs .......... was GoTV-now scotch eggs
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Date: Thursday, November 6, 2008, 3:51 PM
Could you please give more specific directions? Mine always come out
lopsided and/or huge trying to get the egg covered with meat.
On Nov 4, 2008, at 9:57 AM, Kathleen A Roberts wrote:
On Mon, 3 Nov 2008 21:14:05 -0800
"Lady Celia" <CeliadesArchier at cox.net> wrote:
dry eggs, wet hands is the real secret.
i learned how to cover the eggs for the first time in a feast kitchen
where most everybody else thought ground sausage was 'icky'.
fortunately, i remembered something st. alton of brown pontificated
regarding the 'trick' to scotch eggs. bless him. we made forty-odd.
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org
More information about the Sca-cooks