Scotch Eggs & Marvellous Mayo
Did you know that Fortnum and Masons lay claim to inventing wonderful Scotch Eggs in the 18th century for coach and horse travellers? They were one of the original “fast food” dishes and were served in baskets with disposable cutlery to affluent landowners leaving London for their country estates.
And they were good! With the egg “just” cooked so the yolk is a rich yellow almost amber colour, the pork flavoured with just enough herbs and spices to enhance its flavour and the breadcrumb coating, crispy and crunchy.
Probably one of the reasons why the Scotch Egg is making a renaissance is that most people’s experience of them are the sad, and very bad, mass produced ones. Try a home made version of this wonderful portable snack, and you will never reach for the cellophane wrapped imitation again.
At the Cookshelf Café, we have been serving our traditional Scotch eggs to our hungry customers. Our pork mixture is delicately flavoured with thyme, mace and sage and we use the finest free range eggs from a local East Sussex farm. Not surprising that they are selling as fast as we can make them.
We also serve them with a homemade mayonnaise too, which is another recipe that is so easy and quick to do, but is eons ahead of the mass produced version. Even the best selling brand, we think.
If you would like to have a go yourself, here is a very simple recipe
Cookshelf Quick Mayonnaise
- 2 egg yolks
- 1 tsp white wine vinegar
- 1 (good) tsp of English mustard
- 200 ml vegetable oil
- Juice from 1/2 fresh lemon
- Salt to taste
We make ours in the mixer with the egg beater attachment. You can make it by hand but make sure to use a round bottomed bowl to make the whisking more effective.
Put the egg yolks, vinegar and mustard in the bowl and start whisking. Once combined, start adding the oil very slowly and bit by bit. The mixture should start to thicken quite quickly. Once you have added all the oil, if it is too thick then just add a teaspoon of water to thin it out a bit.
Now add the lemon and salt to taste… and keep tasting it until you get it perfectly tangy..
Et Voila! Handmade Scotch Egg and Marvellous Mayo..
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