Monday, 29 September 2014

Are scotch eggs from Scotland?

Scotch eggs are often misunderstood to be originated from Scotland. Here's what David Constable has to say:

"Noooo, no, no. The word "scotch"originates from "scotched", which means "process". The fact it sounds similar to "Scotland" - and they are deep-fried - led people to think they are from Scotland." (source: The London Times Blog, Sept 27,2014)

There you go. Question answered.

The Perfect Scotch Eggs

A scotch egg is a hard-boiled egg (normally with runny yolk), wrapped with meat and then coated with breadcrumbs before deep-frying. It may sound and look easy but I assure you methodical skills are needed should you want to make scotch eggs with perfect runny yolks. My first attempt was a disaster. I undercooked the eggs resulting in soft whites that practically crumbles in my hands. Also, I used new eggs which are harder to peel, making the whole process unpleasant to say the least.



The above picture shows my miserable first attempt. You can see the whites are uneven due to crumbling.  Of course, I have since tried and tried. Check out the picture below.


The below recipe will give you the eggs of your dreams for making this recipe. All being said, the taste is fabulous, worthy of your time.

Making runny-yolk eggs

1. Drop room temperature eggs (grade A) into tap water. Eggs has to be totally immerse in water.
2. Bring water to boil (100C). Once water starts boiling continue to boil water for another 2 minutes and 15 seconds.
3. Remove immediately and put into a bowl of iced water to stop the cooking.
4. Carefully peel off the skin. Wrap with desired meat.

Note:
1. If possible, use older eggs as it is easier to peel.


Next: Asian Inspired scotch eggs

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