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Hypocritical Oeufs
Anyway, this got me thinking
(prone to procrastination as
I am) what actually is in a
traditional scotch egg? i.e.
the sausage on the outside
and the egg on the inside
and how many ingredients
are we actually looking at.
Banger!
I started with that Scottish
Square sausage that probably
most closely resembles
the sausage usually found
on the outside of a scotch
egg.
Pork 52%, Beef fat 9%,
Wheat Flour (Wheat, calcium
carbonate, Iron,
Niacin< Thiamine) Water,
Dehydrated pork, , salt,
phosphate stabiliser, spice
extract, Soya, Beef flavour,
Nutmeg, Coriander, ginger,
Pimento, Cayene, Sodium
metabisulphite E223, flavour
enhancer , E621,
Dextrose , Antioxidant
E301, Nicotinamide,
Colour: Carmines (Crushed
beetles)
Connective Tissue
Issue
Please bear in mind ‘Pork’
is not like saying ‘Soya
bean’ in a ingredient context.
If it says made with
pork sausage it must be
at least 42% pork but only
32% meat if it doesn’t say
‘pork’. Of that minimum of
32%, 30% is allowed to
be fat and 25% connective
tissue. Thus over half of the
less than half, about 14%,
is likely to be actual meat.
In uncooked products i.e.
sausages it is forbidden
to include feet, intestine
(apart from the skins) lungs,
oesophagus, rectum, spinal
cord, spleen, stomach, udder.
As a traditional Scotch
egg is intended as a picnic
food it is precooked, so not
uncooked, so feel free to
use your imagination.
It’s no Yolk
Yes, ‘vegan eggs’ have
stretched the imagination
and eggs-pertise (sorry) of
the food scientists and it
takes more than just the
peas of chicks and black
salt to get there. But it’s
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