Scotch Eggs

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Absolutely Delicious Eggs

By definition (according to The Viand, obviously..LoL), a prefect Scotch Egg is – A lovely runny middle and a golden, crispy outside. Of English origins (invented by London department gourmet picnic baskets store, Fortnum & Mason in 1738), Scotch Eggs are, hard-boiled eggs swaddled with seasoned sausage meat, coated in bread crumbs and baked or deep-fried. They are traditionally common picnic food or snack. Here’s The VianD’s take on Scotch Eggs. Note : The Eggs were over-done for The VianD liking !!! A little more runny yolk would be prefect.

>> Here’s the recipe The VianD adopted for Scotch Eggs <<

The following write-up focuses on the side condiments tat served alongside the Scotch Eggs. Quantity wise, really depends on ur preference.



  • Instead of your usual side Salad, this slightly tangy Sesame oil flavored chilled noodles brings an element of freshness to the dish. Soaked (abt 15-mins) Glass Noodles/Cellophane Noodles. Bring a pot of water to boil, porch the noodles for abt 2-3 mins. Rinse thoroughly with cold water. Set aside to drain off excess water. Flavor with Salt, Sugar, Sesame oil, Sesame seeds, Chili flakes, finely chopped Parsley, a generous amount of Olive oil (normal cooking oil is fine), black pepper,  Cider Vinegar (or normal Rice vinegar). A touch of Black soy just for coloring. All to taste. Chill for at least an hr before serving.
  • To make a full-meal, Ham, Bacon and Sausages were added. Lightly sauté the Ham. Pan fry the Bacon to desired crispness. With the same pan, toast the Sausages till aromatic.

Copyright © 2014 The VianD · All Rights Reserved


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