Scotch Egg with Mustard Seed–Dill Sauce and Herb Mayonnaise
Scotch Egg with Mustard Seed–Dill Sauce and Herb Mayonnaise
by Knabberspass
9 Comments
scurrybuddy
Looks incredible! I love the mustard sauce. My only complaint is I could never eat just half of a scotch egg
BostonFartMachine
I feel like there is a *lot* of sauce for only half an egg. I would potentially invert the other half of the egg (so cut side down) on the plate and find a creative way to balance the other half as shown so it presents the same way, albeit taller, which I think is gorgeous.
FrypanFrank
It looks nice but the dish itself doesn’t seem balanced. What are you supposed to do with all the sauce when you finish the two bites of egg?
jsnamaok
I know this is a culinary plating sub, so forgive me, but if I was served a scotch egg like this I’d laugh.
It looks fancy and pretty, but only half a scotch egg with a disproportinate amount of sauce defeats the point.
Point being, it’s pub grub, it’s a snack to eat with a pint. The emphasis should be coming from the quality of the egg, the quality of the meat and how it’s been seasoned. It’s simple food elevated by the quality of the produce.
Serve both halves with that lovely sauce in a nice pot next to it, bin the flowers and whoever you’re serving it to will be much happier.
OkFlamingo844
Where’s my other half? Don’t serve me half of something when I know the other half is somewhere back in the kitchen.
EternityLeave
The half egg is a major problem because it robs the joy of making the cut yourself and exposing the gooey center. It’s like serving a lava cake with the lava already leaked out. The rest of the plate looks nice and I think it would still look nice with a whole egg.
humblerthanyou
Duuuude. I love that border.
mondo_rayboy
Make the sauce into a half circle – will look more dramatic and save on waste
9 Comments
Looks incredible! I love the mustard sauce. My only complaint is I could never eat just half of a scotch egg
I feel like there is a *lot* of sauce for only half an egg. I would potentially invert the other half of the egg (so cut side down) on the plate and find a creative way to balance the other half as shown so it presents the same way, albeit taller, which I think is gorgeous.
It looks nice but the dish itself doesn’t seem balanced. What are you supposed to do with all the sauce when you finish the two bites of egg?
I know this is a culinary plating sub, so forgive me, but if I was served a scotch egg like this I’d laugh.
It looks fancy and pretty, but only half a scotch egg with a disproportinate amount of sauce defeats the point.
Point being, it’s pub grub, it’s a snack to eat with a pint. The emphasis should be coming from the quality of the egg, the quality of the meat and how it’s been seasoned. It’s simple food elevated by the quality of the produce.
Serve both halves with that lovely sauce in a nice pot next to it, bin the flowers and whoever you’re serving it to will be much happier.
Where’s my other half? Don’t serve me half of something when I know the other half is somewhere back in the kitchen.
The half egg is a major problem because it robs the joy of making the cut yourself and exposing the gooey center. It’s like serving a lava cake with the lava already leaked out. The rest of the plate looks nice and I think it would still look nice with a whole egg.
Duuuude. I love that border.
Make the sauce into a half circle – will look more dramatic and save on waste
That is both beautiful and I want to eat it.