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/ck/ - Food & Cooking

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8438778 No.8438778 [Reply] [Original]

>a small ball or roll of vegetables, minced meat, or fish, fried in breadcrumbs.

Wait a minute...is a Scotch Egg a Croquette, /ck/?

>> No.8438787
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8438787

Really makes you think

>> No.8438802

>>8438778

I guess by your definition they technically are.

Though in my experience croquettes are potato-based. There may be other things in there too, but the bulk is potato, always. By that definition no, Scotch eggs are not croquettes.

>> No.8438805

>>8438802
What about a mashed potato covered Scotch Egg?

>> No.8438809

>>8438802
No they are not. The majority of croquettes are bechamel-based in France/Belgium.

>> No.8438813

>>8438802
>Though in my experience croquettes are potato-based.

Yeah, that'd be a potato croquette; potato coated in breadcrumbs and deep fried.

A Scotch Egg is an egg & meat coated in breadcrumbs and deep fried. So...

>> No.8438838

>>8438802
>definition they technically are.
Not only technically, culinary everything covered in flour, egg and breadcrumbs ( a l' englaise) and deep fried is a 'croquette'
it's not important what inside

>> No.8438851
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8438851

>>8438778
Kinda funny

>> No.8438853
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8438853

>>8438813
>>8438838

>> No.8439008

>>8438778
How do you make these with the yolk still runny?

>> No.8439129

>>8438778
What? No, they're eggs, laid by Scotts. Why else do you think England bothered conquering that wet shithole?

>> No.8439163

>>8439008
>How do you make these with the yolk still runny?
There are a few videos. The one by Heston is good enough. Shock your hard boiled egg in ice cold water to pause the cooking straightaway, bottom line. The thing to remember is there is no need to be runny yolks. You really are trying to get your sausage well done above all.