Scotch Egg Masterclass
Learn the tips and tricks to make the British favourite, the scotch egg with that elusive runny yolk using the best outdoor bred pork from Ruby and White!
The menu: Seasonal Scotch egg – Scotch Quails egg
Level/ Suitable for: Beginners to intermediate.
Skills/ techniques/ content covered: Boiling eggs, shaping, coating, frying, adapting recipes.
Age suitability: 16 years upwards.
Suitable for: Meat eaters! For any other special dietary requirements, please contact us before booking.
Workshop Length: 2 hours.
Workshop Frequency: Once a quarter.
What to bring: Feel free to bring along tupperware to package up your scotch eggs. Packaging will also be available. You are welcome to also bring along beer, cider or wine (or what ever else takes your fancy!). Inductions hobs will be used during this workshop.