b3ta.com board
You are not logged in. Login or Signup
Home » Messageboard » How Food Is Really Made » Message 9286817

[challenge entry] It's a little known fact that some shops do stock Welsh Eggs
But the higher the bounce. The more likely it will be packaged and sold as a Scotch' one.

(something to do with the breadcrumbs)

From the How Food Is Really Made challenge. See all 210 entries (closed)

(, Thu 19 Mar 2009, 11:50, archived)
# Hahaha
Yays. I remember the last time I was in Cheltenham they had a farmer's market with an entire scotch egg store! Oh the choices!
(, Thu 19 Mar 2009, 11:51, archived)
# A whole stall devoted to the wonderful "meal-in-a-ball"
what a thought.
(, Thu 19 Mar 2009, 11:56, archived)
# The meat could be rabbit, or pork, lamb, boar, venison, hare etc etc
with loads of different herb all the eggs were freerange or organic obviously:D
Woohoo! found it you can buy them online!
(, Thu 19 Mar 2009, 11:57, archived)
# Ooo, I'd love to try a boar, venison or hare one.
(, Thu 19 Mar 2009, 12:00, archived)
# They're not cheap
But they're not small and the ingredients are really good quality.
(, Thu 19 Mar 2009, 12:02, archived)
# They sound lovely,
but £3 for a scotch egg? Get ye tae fuck!
(, Thu 19 Mar 2009, 12:02, archived)
# They're BIG!
With tons more meat than you'd get in a shop one with no air pocket.
(, Thu 19 Mar 2009, 12:07, archived)
# *ignores*
*goes and buys twelfty sainsburys basics "snack" eggs*
(, Thu 19 Mar 2009, 12:11, archived)
# Eeeeeeeew
You don't even want to know what happens to the poor piggy who's meat they imported!
(, Thu 19 Mar 2009, 12:12, archived)
# O YES
Vegetabularian scotch eggs are one of the finest things ever known
(, Thu 19 Mar 2009, 12:44, archived)
# Ha ha ha!
I just attempted to make poached eggs and failed. I think the eggs are not fresh :(
(, Thu 19 Mar 2009, 11:55, archived)
# Go with lovely buttery scrambled eggs instead
much less hassle.
(, Thu 19 Mar 2009, 11:56, archived)
# ^this^
Scambled is the hassle free fashion.
(, Thu 19 Mar 2009, 11:57, archived)
# Already done ;)
(, Thu 19 Mar 2009, 11:58, archived)
# poached eggs are tricky.
the b3ta guide is surprisingly helpful
(, Thu 19 Mar 2009, 12:10, archived)
# I have mastered them in the main
now, took me years though. Unfortunately, without fresh eggs you're on a hiding to nothing.
(, Thu 19 Mar 2009, 12:14, archived)
# i tried making them a few months back and didn't think to check whether my clingfilm was heatproof or not
one molten gloop of plastic and egg later I was a wiser man
(, Thu 19 Mar 2009, 12:22, archived)
# cor... i fancy one of them now
i just had a lovely ham, mustard and salad sammich and a nice can of cloudy lemonade. it feels like summer
(, Thu 19 Mar 2009, 12:08, archived)
# lovely stuff, sir
as ever.
(, Thu 19 Mar 2009, 12:11, archived)
# :D
cheers
(, Thu 19 Mar 2009, 12:14, archived)
# Brilliant!

(, Thu 19 Mar 2009, 12:14, archived)
# \o/
I logged on just in time.

Thanks for the useful info. I shall use this scale the next time I use an egg.
(, Thu 19 Mar 2009, 12:28, archived)