On Mon, 23 Jun 2014 10:43:56 -0700, "Cheri" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Mon, 23 Jun 2014 16:47:04 +0100, "Ophelia"
> > > wrote:
> >
> >> Haggis is Scottish not Irish.
> >
> > Speaking of Scottish food. I've never thought twice about Scotch Eggs
> > because I thought the egg at the core was hard boiled, but I saw a
> > version on a cooking show this last weekend where he left the yolk
> > runny. Do you know anything about them?
>
> There's a recipe in the old Good Housekeeping cookbook. I tried them once,
> but the eggs were hardboiled as you say. I was curious as to the runny yolk
> so I found this on the net:
>
>
> "Timing and precision are key. First off, you need to boil your eggs for
> exactly 5 minutes, assuming they're large. They should be at room
> temperature before you start, and you should let them cool afterwards. This
> should result in a cooked white and a very runny yolk before you fry.
>
> The oil you use to fry the Scotch eggs needs to be just the right
> temperature - too hot and the crust will brown before the sausage is cooked,
> too cool and the yolk will cook solid before the crust is browned. The oil
> needs to be 350F/180C; a cube of bread should take 1 minute to completely
> brown.
>
> If the temperature is right the Scotch egg should take about 5 minutes to
> brown evenly, and you should have properly-cooked sausage and a yolk that's
> still runny"

Thanks! That explains what I saw. the plated dish looked pretty good
to me. The other type just strikes me as being over cooked. I was
thinking it would be fun to serve at brunch in a shredded potato
basket... and it would be better as a restaurant dish because I don't
deep fry.

--
All you need is love. But a little chocolate now and then doesn't hurt.