hushpower Posted May 22, 2012 Report Share Posted May 22, 2012 (edited) I find the tescos ones gristly and with bits of bone mixed in ,morrisons are similar,asda are decent ,with a smokey bacon mix. Any one recomend any decent ones to try . Edited May 22, 2012 by hushpower Quote Link to comment Share on other sites More sharing options...
deershooter Posted May 22, 2012 Report Share Posted May 22, 2012 (edited) Are you coming to the charity shoot at Orston? if so go to Grantham , Watkins butchers in the market place you wont want any one else's had two for tea tonight with salad and new potatoes Deershooter Edited May 22, 2012 by deershooter Quote Link to comment Share on other sites More sharing options...
ayano3 Posted May 22, 2012 Report Share Posted May 22, 2012 Watkins also do a wonderful hot Lincolnshire Sausage + Egg Roll, the advantage of working in Grantham Quote Link to comment Share on other sites More sharing options...
chrispti Posted May 22, 2012 Report Share Posted May 22, 2012 Waitrose or Marks & Spenser Quote Link to comment Share on other sites More sharing options...
Dunkield Posted May 22, 2012 Report Share Posted May 22, 2012 I have never been a fan, until the day I tried the ones at The Harwood Arms [thanks to N Beardo esq] 'OMG' they are good :drool http://www.thefield.co.uk/food/picnic/447134/How_to_make_a_scotch_egg_The_Harwood_Arms_Venison_Scotch_Egg.html Quote Link to comment Share on other sites More sharing options...
Beardo Posted May 23, 2012 Report Share Posted May 23, 2012 Without a doubt the most amazing I've ever had Quote Link to comment Share on other sites More sharing options...
Beardo Posted May 23, 2012 Report Share Posted May 23, 2012 How to make a scotch egg: The Harwood Arms Venison Scotch Egg Makes 8 scotch eggs 8 medium hen's eggs 150g (5oz) venison mince 300g (101⁄2oz) pork sausage meat Salt and pepper Herbs 200g (7oz) plain flour 100ml (31⁄2fl oz) milk 3 eggs, beaten 250g (9oz) coarse white breadcrumbs Start by removing your eggs from the fridge at least an hour before cooking. Cooking from room temperature is the key to getting the yolks just so. Boil the eggs in water for five and a half minutes exactly. If you are at high altitude, this timing may change. Take the eggs out of the water and plunge into iced water to stop them cooking. When cool, peel them carefully and leave the peeled eggs in water. Prepare the sausage meat by mixing the venison and pork together. Season the mix with salt and pepper and any herbs you choose. Form the meat into balls the same size as the eggs. Flour the eggs. Squidge the balls of sausage meat into flat circles about 5in in diameter and encase each egg in a thin layer of meat. Mix the milk and beaten eggs together, then flour the enrobed eggs again and dip them in the mix before dunking the lot in breadcrumbs. Repeat the process so the crumb armour is two layers thick. Deep fry the eggs in plain oil at 175°C/347°F for six minutes. They should be deep brown in colour but not burnt. Serve hot and whole with a sprinkling of sea salt on the top. Quote Link to comment Share on other sites More sharing options...
BangBangNik Posted May 23, 2012 Report Share Posted May 23, 2012 Drake and Masefield in skipton, butchers/pie shop. One of the best proper scotch eggs I've had. Quote Link to comment Share on other sites More sharing options...
Cosd Posted May 23, 2012 Report Share Posted May 23, 2012 How to make a scotch egg: The Harwood Arms Venison Scotch Egg Makes 8 scotch eggs 8 medium hen's eggs 150g (5oz) venison mince 300g (101⁄2oz) pork sausage meat Salt and pepper Herbs 200g (7oz) plain flour 100ml (31⁄2fl oz) milk 3 eggs, beaten 250g (9oz) coarse white breadcrumbs Start by removing your eggs from the fridge at least an hour before cooking. Cooking from room temperature is the key to getting the yolks just so. Boil the eggs in water for five and a half minutes exactly. If you are at high altitude, this timing may change. Take the eggs out of the water and plunge into iced water to stop them cooking. When cool, peel them carefully and leave the peeled eggs in water. Prepare the sausage meat by mixing the venison and pork together. Season the mix with salt and pepper and any herbs you choose. Form the meat into balls the same size as the eggs. Flour the eggs. Squidge the balls of sausage meat into flat circles about 5in in diameter and encase each egg in a thin layer of meat. Mix the milk and beaten eggs together, then flour the enrobed eggs again and dip them in the mix before dunking the lot in breadcrumbs. Repeat the process so the crumb armour is two layers thick. Deep fry the eggs in plain oil at 175°C/347°F for six minutes. They should be deep brown in colour but not burnt. Serve hot and whole with a sprinkling of sea salt on the top. Sounds very nice Nick, will have a go at making these me thinks. Wife won't be impressed with the deep frying though, will start on me regards healthy eating Quote Link to comment Share on other sites More sharing options...
bakerboy Posted May 23, 2012 Report Share Posted May 23, 2012 : Sounds very nice Nick, will have a go at making these me thinks. Wife won't be impressed with the deep frying though, will start on me regards healthy eating Cos Make your own and you can add variety, Pork, Pork and Beef,Venison. you can then add Onion,Chillies etc, and don't forget the Salt and Pepper to "your"taste . Quails Eggs for tip bits, Duck Eggs for a challenge Quote Link to comment Share on other sites More sharing options...
Zapp Posted May 23, 2012 Report Share Posted May 23, 2012 I have never been a fan, until the day I tried the ones at The Harwood Arms [thanks to N Beardo esq] 'OMG' they are good :drool http://www.thefield.co.uk/food/picnic/447134/How_to_make_a_scotch_egg_The_Harwood_Arms_Venison_Scotch_Egg.html Thirded. These are far and away the best I have ever eaten, and I know my way around a scotch egg Quote Link to comment Share on other sites More sharing options...
foxy bingo Posted May 24, 2012 Report Share Posted May 24, 2012 home made for me,the mrs makes a mean scotch egg. Quote Link to comment Share on other sites More sharing options...
Dougy Posted May 25, 2012 Report Share Posted May 25, 2012 As above home made are the best, pork and leek sausage meat to die for, Get the biggest eggs you can hard boil or just long enough as the yolk is soft but not runny deep fry and scoff. Nice hot or cold :thumbs: When i do mine there are the size of tennis balls, a reet good feed :thumbs: Quote Link to comment Share on other sites More sharing options...
Guest cookoff013 Posted May 25, 2012 Report Share Posted May 25, 2012 http://www.handmadescotcheggs.co.uk/Old-Stager-Scotch-egg?keyword=pickle&category_id=0&description=1&model=1 *cough* Quote Link to comment Share on other sites More sharing options...
hushpower Posted May 27, 2012 Author Report Share Posted May 27, 2012 thanks guys,waitrose/ms here i come till i venture further afeild. unfortuatley i wont be at the charity shoot this year Quote Link to comment Share on other sites More sharing options...
Beardo Posted July 1, 2012 Report Share Posted July 1, 2012 I discovered there's an Indian Scotch Egg equivalent this week.... The Nargisi Kofta, spiced lamb around a boiled egg with an omelette wrapped around it! Quote Link to comment Share on other sites More sharing options...
Cottonseed Posted July 17, 2012 Report Share Posted July 17, 2012 Sounds very nice Nick, will have a go at making these me thinks. Wife won't be impressed with the deep frying though, will start on me regards healthy eating You don't have to deep fry them. You can roll them round in shallow hot fat for a few minutes to brown them, then bake them at 175C for about 25 minutes. Or just bake them. There's plenty of fat in the sausage meat to keep them moist. Quote Link to comment Share on other sites More sharing options...
hushpower Posted July 18, 2012 Author Report Share Posted July 18, 2012 You don't have to deep fry them. You can roll them round in shallow hot fat for a few minutes to brown them, then bake them at 175C for about 25 minutes. Or just bake them. There's plenty of fat in the sausage meat to keep them moist. Thats how i did mine on my one an only attempt came out ok. Quote Link to comment Share on other sites More sharing options...
Cosd Posted July 18, 2012 Report Share Posted July 18, 2012 You don't have to deep fry them. You can roll them round in shallow hot fat for a few minutes to brown them, then bake them at 175C for about 25 minutes. Or just bake them. There's plenty of fat in the sausage meat to keep them moist. Thanks for that! Cos Quote Link to comment Share on other sites More sharing options...
Rimfireboy Posted July 19, 2012 Report Share Posted July 19, 2012 I've had some nice scotch eggs in my time, and I've had some nasty ones. Don't know who made any of em though. if they're not very nice,I just spit em out and chuck the rest away. I'll say, "don't buy any more of them, they're 👎lousy."lol: :lol: Quote Link to comment Share on other sites More sharing options...
camokid Posted July 19, 2012 Report Share Posted July 19, 2012 cant beat home made and they are a piece of hiss to make i make mine with quail eggs Quote Link to comment Share on other sites More sharing options...
shaun4860 Posted July 25, 2012 Report Share Posted July 25, 2012 Just seen this thread. My butcher makes his own pork and black pudding sausages, I buy them, skin them and use the meat to make scotch eggs, lovely flavour I discovered there's an Indian Scotch Egg equivalent this week.... The Nargisi Kofta, spiced lamb around a boiled egg with an omelette wrapped around it! Do you think indian restaurants over here sell them? Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted July 25, 2012 Report Share Posted July 25, 2012 Shoehorn, Does he mix the black pudding with the sausage? I ask as i had some last week in a bar in Leadenhall Market and they did a black pudding version that was fantastic (and i ain't a fan of black pudding at all) - Couldn't ask him roughly what the pud to sausage mix was could ya? Also - Another vote here for quails eggs - Fiddly but well worth it! Finally - i would query the health/dietary benefits of shallow fry and bake vs deep frying - Once the outer is sealed in the hot oil they will steam inside and remain moist and lovely - Shallow fry and you'll saturate the breadcrumbs in below temperature fat and then dry the insides by baking. If you're going to do it, you might as well do it properly - I'd hate to be a healthy 90 year old that had never had a truly great scotch egg!!! Quote Link to comment Share on other sites More sharing options...
colin lad Posted July 25, 2012 Report Share Posted July 25, 2012 Shoehorn, Does he mix the black pudding with the sausage? I ask as i had some last week in a bar in Leadenhall Market and they did a black pudding version that was fantastic (and i ain't a fan of black pudding at all) - Couldn't ask him roughly what the pud to sausage mix was could ya? Also - Another vote here for quails eggs - Fiddly but well worth it! Finally - i would query the health/dietary benefits of shallow fry and bake vs deep frying - Once the outer is sealed in the hot oil they will steam inside and remain moist and lovely - Shallow fry and you'll saturate the breadcrumbs in below temperature fat and then dry the insides by baking. If you're going to do it, you might as well do it properly - I'd hate to be a healthy 90 year old that had never had a truly great scotch egg!!! hi fatcat i make a nice breakfast sausage with black pudding and smoked streaky in they fab colin Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted July 25, 2012 Report Share Posted July 25, 2012 hi fatcat i make a nice breakfast sausage with black pudding and smoked streaky in they fab colin Ooooer missus - I think dinner and drinks before breakfast!! What sort of proportions in the mix - sausage meat vs black pudding vs bacon vs rusk/funny stuff? Quote Link to comment Share on other sites More sharing options...
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