Manchester Egg Update - New Crust Breakthroughs
Hi all,Time for an update on the development and profiliferation of the mighty Manchester Egg. It's been four weeks since it was created in the name of @jonthebeefs 30th Birthday bash. Since then, I've been producing a limited edition batch of 20 eggs to be housed in the lovely and cosy pie-warmer of the Castle Hotel on Oldham Street. Everyone seems to be liking them (except vegetarians... don't worry, i'm working on it).For those of you who don't know, a Manchester Egg is like a Scotch Egg but with a difference. The difference is a delicious Free Range Pickled Egg instead of a regular boiled egg on the inside. A tangy and vinegary revelation that takes the taste sensation in a wonderfully welcome new direction. They're also made with a premium sausage meat blended with Bury Black Pudding to create a darker, more wholesome and satisfyingly meaty wrap.I want this to become a new foodstuff synonymous with Manchester, and it's going well so far. Just need a few more stockists and a commercial kitchen once the recipe is perfected (it's bloody hard work all this egg manufacture). Anyway, each week i've been progressing the recipe and holding an 'Eggsecutive Meeting' (sorry) at the Castle on a Friday night to guage feedback on the recipe.So far, we've tried Venison Mince as an addition ingredient, crushed up crisps on the outside, and different cooking methods. This week I've turned my attention more closely to the cripy crumb on the outside. Previously I've just been using my own crumb, but this hasn't been giving quite enough of a good coating. So this week I've tried out two off-the-shelf crumb products; Japanese style crumb (as found on Ebi Fry Prawns in a Japanese Restaurant) and Goldenfry™ Golden Breadcrumbs (a bit like the coating you get on a fish finger). In my opinion, the Japanese crumb takes the crown. Anyway, both varieties will be in the Castle tonight, so come along and try them out for yourself and let me know which you prefer.In other news, the Manchester Egg now has it's own Twitter account. Get following @manchesteregg (https://twitter.com/manchesteregg). Keep an eye out for www.manchesteregg.com going live over the weekend too so you can keep up to date on the progress as it happens! Here's some sexy pics of the new batch. Right i'm off to make my delivery at the Castle.Love and eggs,Ben
