With the balance of the homemade chorizo, I made Scotch eggs, with Hugh's capers mayo on the side!
If you are making Scotch eggs for a home cook meal, you may use a running yolk soft boiled egg, but if the Scotch eggs are for a meal away from home or for a picnic - it is suggested that your eggs be almost hard boiled and they be kept in a cooler box during transit and storage before serving.
I am quite happy with the results - my first ever Scotch eggs! Perhaps need to perfect the wrapping of the meat mixture evenly around the eggs. I boiled the eggs for 4 minutes and immediately transferred them into ice cold water and left them till completely cooled. Two of the three eggs I used I peeled without any problems and the third? - craters but not broken. That was a relief!
Using sprigs of curry leaves to line the platter and taking this opportunity to show off some of my Chinese spoon collection!
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and I am sticking with Hugh!
finishing the last of my homemade Tupperware chorizo
recipe from pages 206-207
Capers mayo, recipe from page 152
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| Hugh Fearnley-Whittingstall's River Cottage Every Day |
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5 comments:
That's pretty impressive, I never tried to make Scotch eggs before. Great job!
What a great idea to use Hugh's chorizo for this...they must have been very tasty.
I have never made scotch eggs even though wanted to for the longest time! Your eggs looks delicious! Very pretty spoons!
I make these scotch eggs and love them. Your spoon collection looks fabulous.
Looks like they turned out perfect to me! Awesome job. I was interested to see the curry leaves (as we don't have them here) and I also love the Chinese spoon collection :)
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