tag:blogger.com,1999:blog-8775111.post1803607433000038255..comments2023-10-04T06:20:14.372-07:00Comments on The Kitchen Journal: Egg SurprizeGrace Ediza Virlouvethttp://www.blogger.com/profile/17446404243198852116noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-8775111.post-22763585418518975042007-03-02T06:40:00.000-08:002007-03-02T06:40:00.000-08:00What you have here are Scotch Eggs, traditionally ...What you have here are Scotch Eggs, traditionally the only seasoning is mace. Take a look at this GIANT SCOTCH EGG here: www.pimpthatsnack.com/project.php?projectID=131<BR/><BR/>I like the idea of using coriander but you try these ideas too:<BR/><BR/>* By making a 'garden' version with chopped spring onions, lots of parsley, sage and thyme. I think thyme is a must for Scotch eggs<BR/><BR/>* A spicy version with finely sliced red pepper, chilli and paprika.<BR/><BR/>* 100g of cubed stilton or smoked bacon can be added to the sausage meat.<BR/><BR/>* You can vary the coating by using polenta or oatmeal instead of breadcrumbs.<BR/><BR/>An interesting version is with quails' eggs covered in pateAnonymousnoreply@blogger.com