Scotch eggs

[Tom]

Chris' Scotch eggs are always a hit as an hors d'euvres or finger food. Today she experimented using the Ninja Foodi instead of a hot pan of oil that stinks out the house:

- Hard boiled eggs wrapped in sausage meat, dip in whipped eggs and breadcrumbs, sprits with olive oil.
- Ninja on broil for 10 mins to warm up. 
- Air crisp the eggs for 10 mins. 
- Alternatively, double dip in eggs and breadcrumbs, air crisp for 10 minutes. 
- Another alternative, use a "thick" wrapping of sausage meat, and air crisp for 15 minutes. 
- Cut into quarters and serve with mustard on the side. 

Today Chris made some to give to our new neighbors, but I ate them  :-[ 

 

[garyb1st]

Today Chris made some to give to our new neighbors, but I ate them  :-[

Way to go Tom.  If the neighbors want some, they should have their wives make them. 

 

[Jackiemac]

Lol Tom...

 

[RoyM-WO]

Sounds good, I'll have to try them. What do you mean by 'air crisp'?

 

[Tom]

Air crisp is a setting on the Ninja Foodi.

 

[TonyL]

Tom, your story of Scotch eggs had me thinking, I don't know if they are available in supermarkets in the USA. Similarly, we have never seen pork pie, ham and egg pie, decent fat dark pickled onions. The poor souls are starved of decent picnic food ?

 

[Tom]

Tony,

Haven't looked for Scotch eggs in supermarkets, but the only place I recall seeing them here is in a British pub. One California-based colleague used to ask for "eggs with the stuff around them".

Some friends who came to dinner one evening were proud that they'd found "pickled onions" at the commissary on a local air force base. They were the small white "cocktail onions".

Malt vinegar was another thing in short supply for many years, as was mint sauce to go with lamb.

Over the years, a number of"Brit food" items have shown up in our supermarkets. However, I still occasionally crave a "meat & gravy pie" from the chippie.

The first time I asked for "lager and lime" in CA I was given a US pint of lager with a whole lime floating in it.

For years, friends and family returning from the UK were charged with bringing canned laverbred. Not the same as the "fresh" stuff harvested on the Gower Penninsula. Chris used to hide the cans and serve the laverbred with the occasional bacon & eggs breakfast.

 

[TonyL]

Tony,



The first time I asked for "lager and lime" in CA I was given a US pint of lager with a whole lime floating in it.

Don't go asking for a bitter top then!

 

[Tom]

LOL Tony.

 

[Goodspike]

I tried the recipe, but I think I did something wrong--too crunchy.  Should I have removed the shells?  ;D

 

[Tom]

[quote author=Goodspike]Should I have removed the shells?[/quote]
Remove shells according to personal taste 

 

[PancakeBill]

When we go to Scottish Fests, one of my first stops is a scotch egg. 

Meat/pork pies, bug thing back home in RI. Local place been in a little brick storefront, been there since my Dad grew up in that area.  They only make a certain amount of pies per day and when they are gone they close.  Home visits have to time a trip to Hartleys and get a bunch to go.
Growing up in RI/New England, strong Brit/Scot/Irish leanings there, so malt vinegar was how we always had fish and chips.  I was confused when I joined military and asked for vinegar with fries and Gott yhr strangest look.

 

[RoyM-WO]

I like malt vinegar on fries too, some restaurants have it but I have to request it

 

[Tom]

Mint sauce is a must with lamb. Some years ago I ordered lamb at a Japanese restaurant in the Bay area and insisted they serve it with mint sauce. They sent an employee to a store to buy it.

 

[Tom]

Aye, when we first came to California, the only places that had malt vinegar were fish & chip places. I'd stand outside and enjoy the unique aroma. Several years later, the F&C places would sell you a bottle or two, and eventually it started showing up in supermarkets.

 

[catblaster]

    I always make my scotch eggs in the oven just because of the grease. Now you have given me another alternative. Do you use hard boiled or soft boiled eggs.
    I soft boil my eggs in the instapot for normal eggs but when I bake them with the sausage they arr hard cooked.  I also cut the sausage with burger meat so as to not have as much grease from the sausage, tames the taste a little.

 

[Tom]

Chris has always used hard boiled eggs. We talked about trying soft boiled next time around.