Friday, March 9, 2012

Scotch Devils

Scotch Devil

There be eggs
Ready for the cooking
There's been a lot of build up. Probably too much. It's a scotch egg, made with those pickled "deviled" eggs that I've been talking about for two weeks. So it's a Scotch Deviled Egg, or a Scotch Devil for short.

Back to the salt thing I was talking about in the first post. I put half a tablespoon of salt in this whole thing, but it's still bursting with flavor.

Here's how it go:


Meat part
1.25 pounds ground turkey
.5 tbs salt
1 tsp cayenne  pepper
1 tsp crushed red pepper
some ground pepper
2 tsp worcestershire sauce
1/4 tsp ginger powder

1 egg (beaten) for wash
breadcrumbs with cayenne pepper

Scotch Eggs are usually made with sausage meat, and you could do that here. I didn't have any. And I didn't have any sage, which would have helped. But it's ok, because lots of hot spicy spice!

The process is pretty obvious.
  1. Mix up the Meat part.
  2. Wrap up your eggs in it (I only had 5 because I used one to test my eggs).
  3. Mix some cayenne into the bread crumbs
  4. Roll the meated eggs, one at a time, in the egg then the bread crumbs.
  5. Bake them at 400 degrees for about 30 minutes.
And they really do come out very tasty. The capsaicin hits first, then the vinegar from the pickled egg. Then the egg from egg. I dig it. I'll dig it again.

Wednesday, March 7, 2012

"Deviled" Eggs

"Deviled" Egg

Brown on the outside

Here's a pile

Remember dem eggs we set ta picklin? Well, they sher did pickle up real good, I tell you what.

Seriously though, this is after a little less than a week on the shelf in the pantry. They went a bit rubbery on the outside, and I expect the'd be rubbery all the way through if I left them longer. All the spices turned them a medium brown.

Remember, these are supposed to be spicy. In fact, they're supposed to be a pickled version of deviled eggs.

But they spicy flavor was not that strong. Possibly because the spices settled out after the first day or so. I either need to figure out an emulsification strategy or an agitation strategy. Or give up on making this the spicy part.

The spicy part? Of what? Oh, wouldn't you like to know. But that's the next post.

In the mean time, let's talk about the recipe for these.

3/4 cup cider vinegar
1/4 cup malt vinegar
1/4 cup sugar
1 tbsp paprika
1 tbsp crushed red pepper
1/4 onion
1 jalapeño
6 eggs

Boil the eggies, let them cool, remove the shells. Put all the other stuff in a pot, boil it for a bit, let it cool. Put the eggs in a jar, put the juice in the jar, seal the jar. Leave it in a cool place for about a week. And I mean 'cool' temperature wise. It's not sufficient to leave it in the presence of the Fonz for a week.

Keep in mind, this recipe is a work in progress, but I'm pretty sure it won't kill you. But no promises.