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Scotch Eggs for Everyone

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Maybe it’s the egg cooking class that I just took at the Institute of Culinary Education, or Easter on its way, or the delicious eggs I’m able to get from a coworker’s chickens, but eggs have been on my mind lately. I’ve been cooking with them in endless ways…among them, favorites include poaching them gently in tomato sauce (“in purgatory”) and eating with garlic-rubbed crostini, gently scrambling them with cold butter and a wooden spoon over a double-boiler like the French do, or frying them sunny-side-up and placing over sauteed greens. I’m a woman possessed, which explains why I’m loving the latest post at Mess In the Kitchen, as it features a recipe for a riff on Scotch eggs. This recipe doesn’t include sausage; in its place, a vegetarian beet burger mixture is wrapped outside of a soft-boiled egg and fried. The results are a little lighter and much brighter. Vegetarian or not, I’d take a delicious little package like that any day.


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  • LesleyCooks | 04/12/2011

    Thank you VERY much. I hadn't even thought of the Thai vs India aspect. I'm pretty new to curry...so I'll definitely put this one aside and look for an actual Thai brand. I really appreciate the advice.

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    ebarbour | 04/12/2011

    @LesleyCooks: I'd avoid using tandoori curry paste, because "tandoori" indicates that it's Indian, not Thai, so the flavors will be very different in the finished dish. Thai curry paste, like Thai Kitchen or Mae Ploy brands, as we recommend, will make the recipe turn out the way it should, because it's got lemongrass, chilies, galangal, and other Thai flavors that Indian curry pastes don't have.

    As for the color differences: Green is the spiciest kind of paste, but red is still hot; the only major difference between the two is the kind of chilies used (green for green paste and red for the red variety).

    Please click on this link for more information: https://www.finecooking.com/item/5378/thai-curry-paste

  • LesleyCooks | 04/12/2011

    This response isn't about the scotch eggs...though I'll definitely try them. I love the original "pub lunch" eggs so popular in Great Britain...but they're heavy. These look like a pleasing, lighter alternative.

    I am wondering if someone can help me with a question about curry paste. I'm trying the Thai Style Halibut Banana Curry from Fine Cooking a couple of months ago. It calls for red curry paste. I found many different "red curry paste" varieties and really don't know which is hot, hotter, hottest! I settled on one called Tandoori Curry paste...which is red in colour...not sure what temperature it will be. I live in Canada so it may be different than the US/Britan. Also...what is the difference between red and green curry paste? Is green just a milder paste or is the flavour completely different??

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