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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That's pretty impressive, I never tried to make Scotch eggs before. Great job!
ReplyDeleteWhat a great idea to use Hugh's chorizo for this...they must have been very tasty.
ReplyDeleteI have never made scotch eggs even though wanted to for the longest time! Your eggs looks delicious! Very pretty spoons!
ReplyDeleteI make these scotch eggs and love them. Your spoon collection looks fabulous.
ReplyDeleteLooks 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 :)
ReplyDelete