« Toffee Popcorn Ice Cream | Main | Italian Sausage, Savoy Cabbage and Gorgonzola Lasagna »

March 10, 2011

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00e54f08c4bd8834014e5fb85872970c

Listed below are links to weblogs that reference Scottish Scotch Eggs:

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

meemalee

I really hate myself that I thought you were referring to Puddingface.

These look gorgeous though - and yay for keeping the yolk soft :)

Kavey

Coo, I never knew that... about the origins and name...

Joshua Armstrong

Meemalee - 6.5 mins from room temp seems to work for me, done it three times now with success

Kavey - The Fortnum & Mason bit is real, I may have completely made up the Olde English 'to scotch' bit though.

Ute@HungryinLondon

Are these the Scotch eggs that you then grilled...? :)
I am very embarrassed to say that I have never eaten Scotch eggs, these look very very good though.

Joshua Armstrong

That's the ones.

There are good scotch eggs and bad ones. To be honest I'm happy with either but probably best to go for a good one for your first.

meemalee

Kavey, Joshua - I've read that "to scotch" was indeed an Old English verb that meant roll in meat and fry in several places, so you're not just making it up :)

Paul

Love em! Pure and simple, I probably have at least two a week and these looks fan-dabby-dozy! (a little nod to the scottish there)

Joshua Armstrong

Meemalee - how funny. I thought I was making it up and carrying on in the farcical manner of the rest of the post.

Paul - two home made ones a week? If so good going.

Tori (@eat-tori)

How this made me laugh this morning. Am also desperately wishing there was one of those right here to have with some toast and tea. Loving the googly yolks.

pigpigscorner

I've never seen such delicious looking Scotch eggs! Love the soft centre.

Joshua Armstrong

Tori - it's a bit of a nonsensical post, the eggs are tasty though.

Tori & PPC - one of the bes things about making your own is the yolk. I've found 6.5 minutes for a room temperature medium egg works perfectly for me. Enough to set the whites fully but the yolk still oozes out.

Kavey

Haaa, my thought processes have been whipped forwards and backwards. Who knows what to think now?! ;P

The comments to this entry are closed.