Salt cod 'Scotch eggs' with aioli from The Clatter of Forks and Spoons by Richard Corrigan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Salt cod requires soaking over three days.

  • tekobo on January 02, 2020

    Yummy. The recipe tells you to buy 24 quail eggs on the assumption that you will only manage to peel 12 perfectly. Using the recommended technique of soaking the boiled eggs in neat white wine vinegar, we managed to get the 12 eggs that we did have peeled perfectly. Would boil the eggs for 2 mins and not the recommended 3 mins next time to get them runny in the middle.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.