scotch egg

[Homer55]

why doesnt the egg go off in a scotch egg?

[The Big Gill]

I don't think it's a 'real' egg, i.e., hard boiled in the shell, but made from separated egg yolk and white, mixed with preservatives, cooked and reformed.

[Homer55]

No way, How do they get they yolk in again? It cant be a reformed egg.

[Daave]

it would be possible to make an egg in this way, but it probably isnt like that at all its probably a real egg...

you can boil and de-shell an egg and keep it in the fridge for about 4 or 5 days before it goes off,

coat it in sausagemeat and breadcrumbs and it wont get into contact with bacteria or air or anything, so it might last an extra day before going off, seal the whole thing and package in a controlled/sterile environment and you have another extra day or so,

so id expect the shelf life of a scotch egg to be around 5 to 8 days?

[BBWCHATT]

Scotch Eggs with Mustard Sauce
INGREDIENTS
1 egg
235 ml mayonnaise
60 ml yellow mustard
25 g white sugar
6 eggs
1890 ml oil for deep frying
335 g ground pork sausage
1 g dried parsley, crushed
4 g grated lemon zest
0.8 g ground nutmeg
0.2 g dried marjoram
salt and pepper to taste
1 egg, beaten
115 g dry bread crumbs
DIRECTIONS
Place 1 egg in a small saucepan. With the heat on low, stir in mayonnaise, mustard and sugar. When it just starts to boil, it's done. Remove and let sit until cool, then chill for at least 10 minutes. Place 6 eggs in a saucepan and cover with cold water. Bring water to a boil and cook eggs for 10 to 12 minutes. Remove from hot water, cool, peel. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Put the sausage into a bowl with the finely parsley, lemon rind, nutmeg, marjoram, salt and pepper. Work all the ingredients well into the sausage with your hands. Make a coating for each hand boiled egg out of the sausage, working it round the eggs with wet hands to form an even layer. Roll the covered eggs in beaten egg, and then in dried breadcrumbs. Carefully slide in 3 eggs and fry for 4 to 5 minutes, until they turn deep golden brown. Turn them as they cook so that they brown evenly. Remove with a slotted spoon, drain on paper towel, and repeat with the remaining 3 eggs. Serve eggs with mustard sauce.

[spudqueen]

They are real eggs - I've had a couple that have had a tiny bit of shell in - that's proof enough for me!

[filthiestfis]

If you are talking about scotch eggs with whole egg inside they are real-trust me. I used to work in the George Adam's pork factory, and worked on the scotch egg line. The whole eggs come in a sealed bucket with a preserving solution, not sure what it was.