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himay’s journal

Scotch egginess

· · 🌡️ 38°F

I get stressed, I cook. Here I am at it again!

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I need to find a way to firm up the sausage and make it thinner to wrap around the eggs. It's tasty as it is, but it's a little heavy on the meat. Uffda.
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💬 15 comments

  1. james ·

    That is a food I have only ever admired from afar. It looks like... so much.

  2. joshua ·

    Hipster bar fare!!

  3. james ·

    Are hipsters eating scotch eggs? I will never understand them.

    They have them at Europa. They are $4. I want to go in and try one. Who is in?

  4. himay ·

    The ones at Europa are just hardboiled eggs with a light breading and fried, no meat involved. They do serve it with some mild sauce that reminds me of Béarnaise, that does go well on them.

  5. jason ·

    Scotch Eggs have to be unbelievable. I looked them up the other day. Eggs, coated in sausage??? Breaded, right? That has to be the best breakfast on the go. I'm definitely in.

  6. jason ·

    BTW, where the hell do you get chervil??

  7. joshua ·

    It can't be bad, I'd try one.

  8. tinypliny ·

    No meat-versions at Europa? I'd be interested. Anyway, I need to find out if I really like hardboiled eggs or not. Do they taste very eggy? I think the eggy-ness puts me off in any egg dish.

  9. tinypliny ·

    @e:jason: I have seen chervil @ Pricerite.

  10. heidi ·

    Hard-boiled eggs --> Deviled eggs. Egg salad. Easter eggs.

    I don't think something all gussied up at Europa would really give you the essence of hard-boiled eggs.

  11. jbeatty ·

    Sorry to be a downer but the scotch eggs at Europa are surrounded in Mortadella. They are my favorite treat there.

  12. jbeatty ·

    The sauce is basically garlic Mayonnaise. Or Aoili if you want to give it a fancy name.

  13. james ·

    Mortadella? That stuff makes ham look like health food. I need to get it now.

  14. himay ·

    I didn't even realize they were wrapped in anything but a thin breading; it looked pretty thin when I had it, and didn't pay that much attention to whether or not there was something in between the breading and egg.

    And now that I know what the sauce is, I can make that too! Thanks @jbeatty!

  15. tinypliny ·

    At least it's not Bordetella.
    :::link:::

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