Monday, September 3, 2007

Scotch eggs part 2

Okay: for the uninitiated, scotch eggs are a British (mainly English, I believe) delicacy. Hard boiled eggs, wrapped in sausage, coated in breadcrumbs and deep fried.
Before you make comments about "what's not to like, except for the clogged arteries" the oil is hot, so there is little absorbed into the food: the sausage is a thin coating, so the amount of meat in one scotch egg is about as much as in a single sausage: and lastly, fergoshdernsakes, everything in moderation!

I was inspired by Becks and Posh to consider making these: she had posted a picture, and then a recipe by Delia Smith.

Those of you who don't already understand, let me put it this way: this was the food I grew up on. Not every day, in fact, probably fewer than one scotch egg every three months on average. But often enough to know that this is fine food.
And these were... oh, let's leave it to the next post....

Yours, with mouth full,N.


polechick said...

Interesting...never thought of that...I also checked out the website you got the idea from...good pictures on there.

BTW Michele sent me

Sam said...

yay! I am so glad you made the Scotch eggs. MMmm.

-cheers - Sam

sister AE said...

Oh, yum! I usually get one of these at the festival for NEFFA (New England Folk Festival Association) each spring, but I missed it this year.

David said...

what if you then wrapped it in bacon?

here from michele

i just unpacked my bread machine...
( happy face)