Comments on: Crispy Quack Eggs with Radish Mayonnaise

By: Stephen

Stephen — Fri, 23 Jul 2010 09:56:11 +0000

I took my son there last week (17th), we had the scotch egg and it definately had the wow factor!! The yolk was very runny and warm, the venison worked well and the crispy coating with the salt finished it off brilliantly. Booked to go back!!

Stephen

By: david henry

david henry — Tue, 02 Mar 2010 23:29:36 +0000

Look really good i might give them a whirl just ordered my thermomix yesterday.

By: Robert

Robert — Fri, 22 Jan 2010 04:05:33 +0000

Variations on Scotch eggs have become a sentimental favorite. I was involved in a bit of a challenge and actually pulled off a soft yolk version based on chicken fried steak that was outstanding.

Although not exactly venison, I do have quite a bit of moose that would allow an ungulate wrapped version.

Excellent recipe and wonderfully photographed.

By: Madalene

Madalene — Fri, 21 Aug 2009 19:56:12 +0000

Hi Paula,

You do not necessarily need a deep fryer, use a deep small saucepan fill with sunflower oil.

I use a normal thermometer to check the temperature, the same one I use for making jam.
I also do not have a deep fryer and this trick works a treat for me.

Be extra careful, do not leave the oil unattended and do not let it get too hot as it will catch fire. Be alert and in control.

Regards

Madalene

By: paula

paula — Thu, 20 Aug 2009 15:18:29 +0000

I’ve been greedily thinking about visiting the Harwood arms for a while now in the hope of trying their venison scotch eggs. What a lovely idea to try them with quail’s eggs – if only I had a deep fryer!

By: Alex

Alex — Wed, 15 Apr 2009 15:27:55 +0000

Quack eggs – what a great name! They look delicious too…