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Scotch Eggs

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Effigy View Drop Down
Chef
Chef
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Joined: 17 June 2013
Location: New Zealand
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Effigy Quote  Post ReplyReply Direct Link To This Post Posted: 11 November 2015 at 23:09
Oh wow!
I haven't made Scotch Eggs in years!
And now I have four Brown Shavers supplying 3-4 eggs a day, what a great idea for lunch boxes!
I belong to the 'just set' not hard boiled school, so its a wee bit of fiddling and time to get them 'just-right'.

*Added to the 'to-do' list*
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Master Chef
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 12 November 2015 at 07:59
Try four minutes at a boil for those softer centers.

Don't forget that the heat from the frying penetrates and cooks the yolks a bit more.
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 12 November 2015 at 19:09
HF, yes, the initial cooking time and the additional cooking time when frying is the part I am trying to balance, that and the white being set enough to peel the egg while holding together.
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