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Scotch Eggs

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ImLostAgain | 10:24 Thu 27th Jun 2019 | Food & Drink
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I bought a scotch egg in a farm shop yesterday. It was delicious. I got to thinking, have I ever had one hot. You know what, I have no idea if I have or not. If I fancy another one do I just heat it in the oven or maybe the microwave? Or are they not meant to be heated up?

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I've only eaten them hot when they've been freshly cooked and the yolk is lovely and soft.
I wouldn't reheat a shop bought one unless there were instructions on the packet.
I have them hot all the time cooked from fresh - but I like my yolks hard
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No instructions with them. They were just sitting there. Hand made in their breadcrumbs, just waiting for me. So, cold it is then.
Have you tried them with black pudding instead of the sausage meat? Or haggis? Both delicious
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I don't like haggis but the black pudding sounds lovely.
How can you have a Scotch egg with a runny yolk ? Surely the egg has to be hard-boiled before you can wrap it.
Make your own. Surprisingly easy.

Of course you can have them soft, Jackdaw, as long as the white is firm.
I've seen TV food shows create a fresh scotch egg that had a runny yolk when cut into. Don't recall details but egg must have been put in raw and then cooked with the sausage meat.

Cold is fine. Heat up a commercially bought cold one if you wish.
How can one not like haggis ?!
No OG...they are cooked first.
If it says scotch on the label I'll be looking for a wee whisky with mine.
I'd like to see OG wrap a raw egg in sausage meat! I'm
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Marks & sparks sell them with runny yolks.
How can anyone not like haggis? ......it's easy!
Oh my I love haggis
Must be easy Mex. Make indentation, pour in egg, put top on.
It's so obvious reading this thread but never thought about a warm/hot scotch egg. I've only had haggis whilst in Scotland... love it, and I've not had Black pudding for years... something that I always overlook and forget when shopping.
This is a nice simple recipe.

Arksided only have cooked breakfast on a Saturday, never compete without black sausage and some free range eggs.
On Saturday mornings if I'm cooking myself something warm, my ambition goes as far as Egg and Bacon butty, and Mushrooms if I have some.
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That reminds me, whilst in the farm shop I also bought some pork ginger and spring onion sausage. I just fancied it even though I've never had it before. I'm off to give it a go now. I'll let you know.

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