Talk:Scotch egg/Archive 1

Archive 1

preparing

Scotch eggs are easy to make says Steve Doyle. Hard boil some eggs. Let eggs cool.(Egg peeling hint: put hot boiled eggs in a bowl of ICE water and let cool completely. This makes a world of difference.) Pre-heat oven to 350 degrees. Use your favorite sausage and wrap around cooled, boiled and peeled egg. Make sure to cover egg totally, so you don't see any of the egg, but not too thick. Bake until sausage is brown and crispy. I like spicy sausage with a honey mustard as a dipping sauce. —Preceding unsigned comment added by 76.109.221.48 (talk) 02:45, 20 May 2008 (UTC)

deep frying

I don't think they're deep fried. And I don't think they're cheap either - they're generally expensive, and the sausage meat quality is usually good. 84.64.131.221 01:02, 16 February 2006 (UTC)

question 2006

"Deep fried with runny yolk". It's a joke right?

Are they available in the US? If so, where?

Stone Cellar Brew Pub [1] in Appleton, Wisconsin offers a Scotch Egg on its appetizer menu. I'd bet you could find this type of thing at any more authentic brewpub.

I think the thing about being deep fried with a runny yolk must surely be a joke, unless someone has a source?

They sell them in my local cafe and they are the most yummy foods I have ever consumed and I want more now! (Ronan in Ireland)

They're almost always deep-fried, as the quasi-spherical shape means they're very difficult to shallow fry. I've never had one with a runny yolk though. BaHaReep 03:42, 21 June 2006 (UTC)

Actually, the recipe I use for Scotch Eggs calls for shallow-frying them in a pan to crisp the outer layer, then baking them to make sure the sausage is fully cooked. Might be a variation, though. Binarywraith 23 March 2007

question 2008

What about Australia?! Australia is supposed to be a British colony, but they DON'T appear to do scotch eggs. IT SUX! YourPTR! (talk) 20:03, 7 March 2008 (UTC)

Neutrality of the Article

I believe the term "so-called" is a derogatory term, implying that these "English-style" pubs are not actually "English-style" but only claim to be. I suggest the removal of "so-called" in the article unless there is sufficient proof that these "English-style" pubs are only "so-called". --MadDawg2552 (talk) 13:32, 24 May 2008 (UTC)

I see your point, though if they serve Scotch eggs hot then that doesn't do their claims to authenticity any favours, as they are always served cold in Britain! Loganberry (Talk) 17:13, 28 June 2008 (UTC)

The article referenced in the first footnote directly contradicts the paragraph stating the scoth egg has acquired a downscale reputation. 24.160.241.39 (talk) 03:15, 2 September 2008 (UTC)

If Scotch Eggs aren't actually a Scottish dish, then why are they called "Scotch"? "Scotch" is an adjective that used to mean "Scottish" and now refers to produce of Scottish origin - usually.

I took a look at the Fortnum department store website, and they in no way claim to have invented the recipe for Scotch Eggs. They only claim to have popularised them as a luxury food in picnic boxes etc. Scotch is a common word used to denote "Scottish", so why is this any different? Perhaps Fortnum would have the name of the man or group of workers who "invented" the Scotch Egg in their records, and even perhaps the reason they called it a "Scotch" Egg.--Steafan31 (talk) 15:56, 18 September 2008 (UTC)

The followin F&M page claim they did invent it: http://www.fortnumandmason.com/Pies-Scotch-Eggs,1202.aspx "Since Fortnum’s invented the Scotch egg in the days of horse-drawn travel" —Preceding unsigned comment added by 94.171.106.121 (talk) 20:03, 14 February 2010 (UTC)

Pictures

Aw, comeon McGeddon. What's wrong with more pictures? Any food comes in many styles, so it's only fitting to show both packaged and homemade versions. The article clearly states that there's a negative attitude towards the fast-food pre-packaged ones, so why not show the difference? And yes, I took two of the pictures removed, so I have a vanity interest in keeping them up, just so my interests are clear. I've placed one image back up for contrast. Please discuss here if there are further objections. Alvis 08:04, 23 February 2007 (UTC)

Invention?

I've remove the claim that Fortnum and Mason invented the scotch egg from the article. The source given merely states that they "led a similar trend in ready-to-eat luxury foods such as "poultry and game in aspic, hard-boiled eggs in forcemeat (the famous "Scottish egg")". 23:10, 31 March 2009 (UTC) —Preceding unsigned comment added by 81.131.44.68 (talk)

This article http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article6716697.ece# in the Times repeats the assertion that F&M invented the scotch egg. Should this statement be returned to the article?

82.33.206.117 (talk) 11:48, 23 October 2009 (UTC)

The information in question seems to have reappeared in the article, but according to the info currently on their website http://www.fortnumandmason.com/product/scotch-eggs,9195.aspx it claims that they were "Conceived by Fortnum's in 1738", so I've updated the article to reflect this claim. I'd be curious as to whether there's any corroboration of this information from a reliable source though? Quickos (talk) 23:58, 26 February 2010 (UTC)

Are they really "unfashionable"?

The line "...in the UK at least, they have acquired an unfashionable, downmarket reputation" doesn't conform to NPOV. Plus, an encyclopaedic article should not feature anything related to somebody's perception of the subject. —Preceding unsigned comment added by 82.110.99.98 (talk) 00:38, 15 October 2008 (UTC)

I think it's a reasonably fair comment, though it really ought to be referenced. They're fairly similar to pork pies in this respect: the best ones are very upmarket indeed, while supermarkets' "value" ranges churn out lesser-quality eggs by the ton. It's the latter type that are seen as downmarket, and given that the "posh" variety is not as well known as "posh" pork pies are, that image probably attaches itself to the food as a whole more than with pork pies. (The foregoing is of course my own POV!) Loganberry (Talk) 02:58, 27 February 2009 (UTC)

Scottish or not?

Not Scottish! I was brought up in Scotland in the nineteenforties and fifties and never saw or heard of one of these. At university in Northern Ireland in the sixties these delicacies appeared on the menus of the dining rooms and cafeterias called, correctly as I believe, Dutch Eggs. I suggest the title be changed acknowledging the content of the last paragraph about the eierbal and shifting the reference to Fortnum and Mason to the end saying that they gave the name Scotch Egg to their copy of the historic Dutch snack, the eierbal. Queryit (talk) 13:48, 7 October 2011 (UTC)

I get the impression that this issue was mentioned earlier and then removed. Are scotch eggs really of Scottish origin, or are they an English invention? I'm inclined to suspect the latter. Sergeirichard (talk) 22:45, 11 November 2009 (UTC)

86.19.201.34 (talk) 20:12, 8 May 2011 (UTC)Vegetarian option86.19.201.34 (talk) 20:12, 8 May 2011 (UTC)

Quorn have made vegetarian mini Scotch eggs. It is also possible to home-make very tasty veggie Scotch eggs using hard-boiled eggs, some form of veggie sausage mix and breadcrumbs. They are best cooked in a deep-fryer. (Rod Maughan 21:15, 8 May 2011

Really commonly eaten with salad and pickles?

As a UK resident I've never seen or heard of scotch eggs being eaten with salad and/or pickles. Nor have I ever eaten one sliced. In my experience they're pretty much a hand-held snack scoffed much like pork pies. Admittedly, these are nice ideas for serving, but without a reference, the statement seems like a bit of a POV attempt to dignify the scotch egg. — Preceding unsigned comment added by 2.25.9.50 (talk) 14:53, 28 May 2011 (UTC)

Oh, and another point. Do British people really ever eat pickles as side dishes in the same way that Americans eat dill pickles or Koreans eat kimchi? They eat stuff like Branstons brown pickle on a cheese sandwich and that's about it. The idea of a salad with pickles is hardly common to the British — Preceding unsigned comment added by 2.25.9.50 (talk) 14:58, 28 May 2011 (UTC)

Yes. Pickled onions, pickled walnuts, and gherkins with a nice salad were like mother's milk to me. Modal Jig (talk) 22:45, 31 August 2011 (UTC)

Background showing

In the paragraph titled "Variations and similar foodstuffs", there are things showing up which are intended to be in the background. I don't know how to fix it. Pollifax (talk) 14:46, 5 October 2012 (UTC)