Saturday, April 9, 2011

Scotch Eggs - Part II

Assembly. I admire Finance Minister's muscles & stamina. She spent about an hour seasoning the mash with luncheon meat, spring onion, milk, butter salt and pepper, then another 2 hours shaping the Eggs. Eggs are happily resting in the fridge. The Big Fry tomorrow. Eeps. Me no like deep frying - unhealthy and very messy, oily kitchen. But that's the way the Eggs need to be done!...






Here's how she did them. Don't think I'll ever get the hang of it - no matter how many times I watch her. It's this "agaration" method for deciding how much mash to use for each egg... my "agaration" is just way off :(

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