Scotch Eggs = YUM !

Discussion in 'Cooking Forum' started by Doc E, Apr 9, 2014.

  1. Doc E

    Doc E Elite Refuge Member Sponsor

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    When we were in Montana last week, we ate (a couple times) at the Sacajawea Hotel in Three Forks.
    They had something on the menu that none of us had ever heard of . . . . . . . Scotch Eggs. The recipe is from 1738. The old Scotch farmers would take these out to the fields to eat at lunch time.

    The covering is 50% potato -- 50% venison sausage (or bacon) and a soft boiled egg on the inside.
    Nami made 6 of these last night and we had 3 of them for supper tonight.

    PIC 1 : Covering the soft boiled egg with the potato/sausage covering.
    PIC 2 : Hot out of the deep fryer
    PIC 3 : Sliced open and ready to eat. Unbelieveably Delicious -- with a nice salad.

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  2. tomturkey

    tomturkey Elite Refuge Member

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    That is neat.

    Kinda like the UP of Michigan's pastie, But it has more to it. Meat rutabaga tater vegies in a folded pie crust. Wrapped in a towel and taken to the mines for lunch.

    I have not had a soft boiled egg in years. I love them but every time I try to make one it ends up hard boiled, which I hate.
     
  3. Doc E

    Doc E Elite Refuge Member Sponsor

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    Put a cold egg into cold water. Bring to a boil (full boil) for two minutes.
    IMMEDIATELY put the eggs into ice water until cooled.
    Perfect soft boiled eggs.
    The secret is the ice water - it stops the cooking almost immediately.
    Without the ice water the egg continues to cook and ends up hard boiled.

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  4. bruce

    bruce Elite Refuge Member

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    Thanks for the soft boiled egg tip! When you make the mixture of potato and meat, are the taters raw or do you boil them a bit to soften them first.
     
  5. Native NV Ducker

    Native NV Ducker Mod-Duck Hunters Forum, Classifieds, and 2 others Moderator Flyway Manager

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    Is there some way to 'block' this entire forum, for about 6 months? You know, so when I scroll down, I don't see the title of the current topic.

    I need to lose a couple of tons, and I will, but most everything I will be eating comes out of a box or envelope. That is hard enough, but seeing stuff like this doesn't make live easier.

    Those look GOOD.
     
  6. Luigi Daniele

    Luigi Daniele Elite Refuge Member

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    Look like polpette (the Italian version). We bread crumb the outside. Usually no eggs on the inside.
     
  7. kahunna

    kahunna Elite Refuge Member

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    Native NV - What diet you going on? I need to lose a ton also!
     
  8. DR CABELA

    DR CABELA Banned

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    who does your nails?

    I like the sparklies
     
  9. Doc E

    Doc E Elite Refuge Member Sponsor

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    My wife steams the spuds (Red Potato) until they are 90% cooked. Slice them in half and let them cool. Shred them (like you're gonna make hash brrowns) and mix them with the meat.

    Once you get the balls made, brush them with beaten egg, roll in bread crumbs and QUICKLY deep fry -- just enough to crust the outside.

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