not as easy as that

The white of the egg has to be strong enough to hold together when you remove the shell after parboiling it, but then you fry it until the pork is cooked, which can take some time. I'd go for 3 minutes in the saucepan and then straight into icy water to stop the cooking process. Apply a nice thin layer of sausagemeat and stick it into very hot fat to cook it quickly.

Posted By: Dave in France on October 14th 2014 at 13:36:59

Message Thread

tomato quiche & scotch egg...luncheon of choice (n/m) (NCFC) - oh huckerby, Oct 14, 12:27:06
- Pint of water (n/m) (NCFC) - Old Git, Oct 14, 13:16:17
  - Peckham Spring? (n/m) (NCFC) - pants, Oct 14, 13:43:34
- Brilliant. Got a Sainsbury's Premium Scoth Egg for tea tonight (n/m) (NCFC) - CB41, Oct 14, 12:55:22
- Scotch eggs are horrid. Just can't see what some people see in them, some people (NCFC) - Hendrikos, Oct 14, 12:52:47
  - 'Dry, stick to the inside of my mouth, difficult to swallow and not much flavour!' (NCFC) - Cheltenham_Canary, Oct 14, 13:39:46
    - No, it wasn't THAT salty! (n/m) (NCFC) - Hendrikos, Oct 14, 13:41:42
      - Or big (NCFC) - Cheltenham_Canary, Oct 14, 13:48:00
  - I make the greatest homemade Scotch eggs ever and that is a fact (n/m) (NCFC) - Dandy Highburyman, Oct 14, 13:36:42
    - *The Ribs Of Beef Pub do* (n/m) (NCFC) - Cheltenham_Canary, Oct 14, 13:41:20
  - I think the trick is to not eat the mass produced supermarket ones. Go to a deli and try (NCFC) - Adster, Oct 14, 13:06:00
    - I've never had a homemade one from a deli etc, just the supermarket ones. (NCFC) - Hendrikos, Oct 14, 13:15:48
      - Booth's deli pork pies are superb too. Failing that, go to a farm shop (NCFC) - CB41, Oct 14, 13:22:24
      - I make my own. Bloody lovely and next to no fat (n/m) (NCFC) - Yellalee, Oct 14, 13:20:29
        
        That's the best solution if you have time. Hopefully I will soon (NCFC) - CB41, Oct 14, 13:26:58
      - If you like sausage and you like egg then I'm sure you'll enjoy it (n/m) (NCFC) - Adster, Oct 14, 13:18:51
  - Also you may as well open your heart up with a scalpel and smear lard all over the valves. (n/m) (NCFC) - Pit, Oct 14, 12:58:51
  - ^^^ confirming what a very, very weird person he is ^^^^^ (n/m) (NCFC) - CB41, Oct 14, 12:54:25
    - Enlighten me to the delights of the scotch egg then? (NCFC) - Hendrikos, Oct 14, 13:02:08
      - The very nearest I've had to home made ones are from Booth's Deli counter (NCFC) - CB41, Oct 14, 13:19:15
        
        I can imagine a homemade one would be lovely. Top quality sausage meat, nice (NCFC) - Hendrikos, Oct 14, 13:24:52
        
        Get yaself down tothe ribs of beef pub (NCFC) - Cheltenham_Canary, Oct 14, 14:29:09
        
        not as easy as that (NCFC) - Dave in France, Oct 14, 13:36:59
        
        I think that's called 'sausage and poached egg on toast' (n/m) (NCFC) - Adster, Oct 14, 13:27:12
        
        Not really, but also not a scotch egg. I'd imagine baking the sausage meat in (NCFC) - Hendrikos, Oct 14, 13:34:19
      - Sausage meat = good. Egg = good. (n/m) (NCFC) - Old Git, Oct 14, 13:16:02
        
        I completely agree with you. But when combined together to form a scotch egg (NCFC) - Hendrikos, Oct 14, 13:20:35
        
        When you say "the ones from the supermarkets" do you mean the (NCFC) - CB41, Oct 14, 13:25:54
        
        Yes those ones (n/m) (NCFC) - Hendrikos, Oct 14, 13:30:20
- Extra large curry pot noodle, yoghurt with fresh raspberries, fun size mars bar (ooh err) (NCFC) - Cheltenham_Canary, Oct 14, 12:39:45
- Peanam soup (NCFC) - King, Oct 14, 12:39:10

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