What is the perfect Scotch Egg? For me, it needs an even coating of tasty, savoury mince around a soft-boiled egg that is gooey in the centre, and it needs a nice, crisp, crunchy breading. It should not be dripping in oil, and should be evenly coloured all over.
This Scotch Egg was formed using a round, Arancini Rice mould. It kinda worked? but I was not happy with the forming process. No matter, the result was still tasty.
Villa Tempest has gone through many changes over the past year or so. We have relocated from Shanghai, back to Germany. As a result, the Villa Tempest concept has drifted to the point of future casting, and that is not looking too bright.
We will maintain our presence on Youtube, for now, but if you wish to access any of our old content, you’ll have to look for us on Archive.org as we slowly drift this blog into internet obscurity.
Well, what ever the future brings for us, or for you, remember to always strive for a warm and gooey centre.
Love, Peace, and Apples!