Laura & CTB Posted September 13, 2006 Author Share Posted September 13, 2006 Give it a swirl,break it in gently,then take it off the heat until its set - thats what I do You must be related to Delia Smith - this is what she says as well Am so looking forward to getting my first eggs Am more looking forward to getting my first chickens Quote Link to comment Share on other sites More sharing options...
chelsea Posted September 13, 2006 Share Posted September 13, 2006 I have fallen in love with the idea of making Scotch Eggs but can I make them with Veggie Sausages like Cauldron? I wouldn't have thought that there would be that much of a problem.......... The Chefs at School make a cheesey scotch egg (vegetarian so no sausage meat). They are delicious. I'll try and get the receipe tomorrow. mmmm...cheesey scotch eggs...I dont eat meat..that sounds delicious! Quote Link to comment Share on other sites More sharing options...
CannyCat Posted September 13, 2006 Share Posted September 13, 2006 The Egg and Bacon Pie is here and Scotch Eggs are a doddle! Hard boil 4 eggs. Cool and peel them. Either take 500g sausagemeat or 8 sausages and remove their skins and divide into 4 portions. Flatten out the sausagemeat and encase each hard boiled egg in a portion of it. Roll the sausagemeat covered eggs in breadcrumbs and bake in a preheated oven at 200C for 30-35 minutes until golden brown. Delicious! Great, thanks Kate! I have some organic chicken sausages which are just screaming to be used Quote Link to comment Share on other sites More sharing options...
Paola Posted September 14, 2006 Share Posted September 14, 2006 I also use a poaching pan As we have bantams and the eggs are to small for a normal egg cup, we always have them poached. They are gorgeous Quote Link to comment Share on other sites More sharing options...
Mel (& Paul) Posted September 17, 2006 Share Posted September 17, 2006 We had poached eggs on toast for lunch - YUMMY! Quote Link to comment Share on other sites More sharing options...
ali-s Posted September 17, 2006 Share Posted September 17, 2006 I have fallen in love with the idea of making Scotch Eggs but can I make them with Veggie Sausages like Cauldron? I wouldn't have thought that there would be that much of a problem.......... The Chefs at School make a cheesey scotch egg (vegetarian so no sausage meat). They are delicious. I'll try and get the receipe tomorrow. mmmm...cheesey scotch eggs...I dont eat meat..that sounds delicious! Sorry, forgot all about the receipe until Friday afternoon. They were on the menu for supper I will do it first thing rommorrow when I get into work........promise Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 8, 2006 Share Posted November 8, 2006 This method was just sent to me on the Innocent Smoothies newsletter: Eggs. A nightmare to poach, right? WRONG! Spread some clingfilm over the mouth of a cup, create a little ditch in it, and the break your egg (free-range of course) into said ditch. Squeeze the clingfilm round the egg to create a nice bubble round it, and place in simmering water for about 3 minutes. Remove, unwrap and serve. Nice. Serving suggestion: place a slice of ham on some buttered toast, place the egg on top and pierce to let the yolk run, before finishing with black pepper." Not sure whether the chemicals in the clingfilm wouldn't leech into the egg Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted November 8, 2006 Share Posted November 8, 2006 I do mine in a little Ikea nonstick milk pan that I've had for yonks. Perfect result every time. Will fit 2. I don't add vinegar, just salt. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 8, 2006 Share Posted November 8, 2006 I've got a brill non-stick egg poaching pan - fab results too! Quote Link to comment Share on other sites More sharing options...
Louise Posted November 8, 2006 Share Posted November 8, 2006 I crack an egg into gently boiling water Never had a problem Quote Link to comment Share on other sites More sharing options...
Laura & CTB Posted November 8, 2006 Author Share Posted November 8, 2006 I've got a brill non-stick egg poaching pan - fab results too! I've just aquired a non stick poaching thingy - it's got three "cups" to hold the eggs. Can I just use this in a frying pan with some water in it or would I need a lid too to keep the steam in???? (Sorry to be so useless at cooking ) Quote Link to comment Share on other sites More sharing options...
red Posted November 8, 2006 Share Posted November 8, 2006 I don't get on with poaching pans - I have one that is supposed to be non-stick but it is a real B*gg*r to clean So I just stick to the tried and tested method of plopping the egg into gently boiling water - works every time - in fact it is my speciality. Hubby never fails to marvel at how beautiful they look - I sometimes put a drop of vinegar in the pan unless the egg is just laid fresh in which case I don't always bother. I ALWAYS do the whirlpool thing - I can do three eggs in a whirlpool but am working on doing four. They come out perfectly and remain almost completely egg shaped (even if I do say so myself! ) Quote Link to comment Share on other sites More sharing options...
Laura & CTB Posted November 8, 2006 Author Share Posted November 8, 2006 Right - I'm gonna be brave and give the whirlpool a go tomorrow Quote Link to comment Share on other sites More sharing options...
red Posted November 8, 2006 Share Posted November 8, 2006 use a whisk to make the whirlpool and get it going nice and fast Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 8, 2006 Share Posted November 8, 2006 Wow! You're better than me at it Red - do you put the eggs in seperately then? Quote Link to comment Share on other sites More sharing options...
red Posted November 8, 2006 Share Posted November 8, 2006 I put one in first right in the middle of the whirlpool - I then pop the other two in around the edges of the whirl pool and by the time they get to the middle and hit one another the edges have started to form for themselves so they dont just turn into one big triple yoker! The one in the middle is always more perfect than the other two. If you are happy to serve them separately then for best results you could do them separately but if you all want to sit and eat together then its easiest to do them all together - it is possible to do them all in the whirlpool. You have to get the whirlpool going really fast so you don't want to fill the pan too deep with water otherwise there won't be enough space to make a good whirlpool. You also need to work quickly have everything out ready - you dont have time to be pottering about deciding which eggs your going to use. I know that some people break their eggs ready to put them in the water but I find if you work quickly this isn't necessary. It all just takes a bit of practice really. I used to be absolutely pants at poaching eggs and have only mastered it since I got the hens Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 8, 2006 Share Posted November 8, 2006 Thanks Red, I'l give it a go that way. Quote Link to comment Share on other sites More sharing options...
Laura & CTB Posted November 10, 2006 Author Share Posted November 10, 2006 All went horribly wrong I dont think I could have made a fast enough whirlpool - my egg disintegrated into loads of little bits and I was left with just the yolk ....still it was a very nice yolk Better luck next time eh? Quote Link to comment Share on other sites More sharing options...
