GIANT Scotch Egg
While we're talking about Scotch eggs here on Serious Eats, reader Karen Resta points us to this gargantuan example on Blogjam. It's made from an ostrich egg.
"It does pose the philosophic question of whether bigger is better, but it is rather mesmerizing to view, anyway," Karen says.
According to Blogjam:
Boiling an ostrich egg is not quite as simple as it sounds. For a start, you need a saucepan with a vast capacity. Even using my biggest pan, the top fifth of the egg is exposed during the cooking process, so I keep a close eye on things, rotating the egg frequently and topping up the water as it evaporates.
It took one pound of pork to coat the egg, which was roasted instead of deep-fried. Can you imagine deep-frying an egg that large?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Hot Topics: Technique of the Week | The Food Lab
Today's Specials
Philadelphia: Roast Pork, Cutlets, Meatballs and More Sandwiches You Should Eat
For our final installment of the Philadelphia sandwich tour we present our roundup of the lesser known (but equally awesome) sandwiches that fall outside of the cheesesteak and hoagie realm. But first a little background info on these unique-to-Philly styles.
Continue reading »
Comments: