Nice people thread part 6 - thrice by twice as nice :)

PasturesNew

chewmylegoff wrote: »

Surely you don't need to make scotch eggs on any scale. All you need is an egg and a couple of sausages and a slice of bread, none of which need to be bought in bulk?

Although probably a hell of a lot easier to just but one for 59p or whatever it is they cost.

I guess I never really think of making them. And, even though things are easy .... after several decades of cooking for yourself you kind of just CBA. I'd want to make flavoured ones ..... not just make a scotch egg, too. Anyway ... CBA ... it's just me... no point.... buy one when I spot one and fancy one. Probably not had a scotch egg for about 3 years, come to think of it.

lostinrates

Yes no point making them at home unless ypu make extra special ones. We have a chicken who lays little eggs which i think would make slightly more delicate scotheggs, but not as dainty as quail eggs ones.

The secret in the somerset butcher ones iirc is onion bits in the outside layer.

lostinrates

I have made room for pms. Don't all write at once.

zagubov

lostinrates wrote: »

Dh had an 'award winning' scotch egg this evening, he says its terrible ompated to the blavk pudding ones, and that his all time avourite is from a butcher in somerset.

I think everybody's guessed that where I grew up nobody's much scared to eat meat.

But scotch eggs aren't a big deal up there and I don't recall anybody getting addicted to them.

Sausage is meant to be square slices, not phallic, or wrapped around eggs- there's enough colesterol in eggs already to give you "butter for blood" to paraphrase the good Dara.

Trust me, when a Scotsman says a meal's too meaty it's time to listen.;)

PasturesNew

lostinrates wrote: »

Yes no point making them at home unless ypu make extra special ones. We have a chicken who lays little eggs which i think would make slightly more delicate scotheggs, but not as dainty as quail eggs ones.

The secret in the somerset butcher ones iirc is onion bits in the outside layer.

In looking at scotch egg recipes the other week, I saw some where the egg was halved before being wrapped in sausagemeat - that'd make for smaller ones, that was a little more unusual than ... er, usual.

As I've said before: I love to look at 1000 great recipes/pictures of food, then make a sandwich

PasturesNew

lostinrates wrote: »

I have made room for pms. Don't all write at once.

I'll not be sending any ... you know that saying "Count to 10 before replying"... it works for PMs too. As time has passed my planned PMs now seem pointless

I'm leaving the space for you to receive interesting PMs from others.

PasturesNew

Years ago I saw a recipe for 'vegetarian' scotch eggs, which was:
eggs, wrapped in cheese, surrounded by mash, add breadcrumbs, cook.

Always sounded nice.... had that recipe in my head since about 1975... never made it.

lostinrates

zagubov wrote: »

I think everybody's guessed that where I grew up nobody's much scared to eat meat.

But scotch eggs aren't a big deal up there and I don't recall anybody getting addicted to them.

Sausage is meant to be square slices, not phallic, or wrapped around eggs- there's enough colesterol in eggs already to give you "butter for blood" to paraphrase the good Dara.

Trust me, when a Scotsman says a meal's too meaty it's time to listen.;)

Eggs are good cholesterol. Certainly the advice to eat three a week is superceeded now.

I like phallic sausage. I have never had a square one, and i hate sausage casserole.

PasturesNew

Another thing about cooking scotch eggs is that it's not the making of the raw stuff that can be problematic (obviously not when it's one egg, 2 sausages and breadcrumbs), it's that whole "cooking" part. Turn on a whole oven, wait 20 minutes for it to warm up, put one scotch egg alone in the middle, wait for 35 minutes, serve).

That's a whole hour of faffing and waiting .... for one scotch egg.... by which time I'd probably not fancy it any more.

I prefer the method of: one day, randomly spot a scotch egg for sale, buy it, eat it.

PasturesNew

lostinrates wrote: »

i hate sausage casserole.

My mum was never really a good cook ... and then, in the late 70s, Colmans Sausage Casserole entered her world. Oh how I loved those. A meal she couldn't easily muck up. Sausages, raw carrots, raw potatoes, water and a packet, into a casserole, into the oven for X minutes. Serve.

LOVED that casserole mix.