Looks incredible! I love the mustard sauce. My only complaint is I could never eat just half of a scotch egg
BostonFartMachine on
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 on
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 on
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 on
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 on
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 on
Duuuude. I love that border.
mondo_rayboy on
Make the sauce into a half circle – will look more dramatic and save on waste
chychy94 on
That is both beautiful and I want to eat it.
pinkdumpsterjuice on
Although the mayonnaise brings a really nice color, i don’t think it fits in the plate. There is already plenty of creaminess. But plating is very pretty!
BonelessPickle on
For it’s purpose (solely plating) it is absolutely beautiful.
BonelessPickle on
In terms of the plating alone, the only thing I would change is that I would center the egg yolk, so that the big contrast point is in the middle. Let the outer layers of the scotch egg go wherever they want, I want that bright yolk right in the middle!
feastmodes on
I have no idea what yall are complaining about. It’s a puddle of sauce! Slice egg in half, drag it through the sauce, repeat. I know plenty of people who hate fine dining plates with too little sauce.
retailguypdx on
Maybe an unpopular opinion, but this attempt to elevate the dish kinda ruins it for me.
Scotch eggs are amazing by themselves. Looks like a beautiful cook on yours, but that gets lost in the rest of the dish. My specific critiques:
– The visual appeal of the sausage is lost under the garnish. The dill seems superfluous with the dill-mustard sauce, and the edible flowers don’t deliver enough aesthetic benefit (to me anyway) to justify being on the plate in such a prominent way.
– Without knowing exactly how you seasoned your sausage, it’s hard to justify two sauces to dip in, especially when presented in this way. If there’s a tipping-balance between the sausage and each of the sausages, like having ranch dressing and ketchup to alternate dipping fries in, I’d get it, maybe. But I don’t get the need to have a ring of sauce B around a pool of sauce A, which is already under and coating most of the breading of the sausage already.
– Other than a culinary school instructor, I’m not sure who the “audience” for this dish is. If I wanted an elevated *course* as part of a tasting menu, I might do this. I might even consider doing a Scotch egg on a tasting menu. But this plating ignores the inherent hand-held nature of the Scotch egg. Would I want this with a pint of beer? No. Would I want this as-is in a tasting menu? No. Sorry, but that’s my feeling on it.
– On the other hand, plating technique is sophisticated, just out of touch with the dish itself.
stretchy_palendrome on
The composition is nice. I think you’ve gone overboard on the flowers just a bit. They are covering and distracting from the yolk. And, would not make a nice bite.
PerceptionWeak9899 on
I’m going to go against the grain here and say the sauce proportions are great. It’s not like every bite is going to suck up the sauce. We are going to have to fork a piece off, and twirl it around int the juice, and thats a great amount for that.
I would work on making the outer circle more uniform, and centering the placement.
16 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.
Although the mayonnaise brings a really nice color, i don’t think it fits in the plate. There is already plenty of creaminess. But plating is very pretty!
For it’s purpose (solely plating) it is absolutely beautiful.
In terms of the plating alone, the only thing I would change is that I would center the egg yolk, so that the big contrast point is in the middle. Let the outer layers of the scotch egg go wherever they want, I want that bright yolk right in the middle!
I have no idea what yall are complaining about. It’s a puddle of sauce! Slice egg in half, drag it through the sauce, repeat. I know plenty of people who hate fine dining plates with too little sauce.
Maybe an unpopular opinion, but this attempt to elevate the dish kinda ruins it for me.
Scotch eggs are amazing by themselves. Looks like a beautiful cook on yours, but that gets lost in the rest of the dish. My specific critiques:
– The visual appeal of the sausage is lost under the garnish. The dill seems superfluous with the dill-mustard sauce, and the edible flowers don’t deliver enough aesthetic benefit (to me anyway) to justify being on the plate in such a prominent way.
– Without knowing exactly how you seasoned your sausage, it’s hard to justify two sauces to dip in, especially when presented in this way. If there’s a tipping-balance between the sausage and each of the sausages, like having ranch dressing and ketchup to alternate dipping fries in, I’d get it, maybe. But I don’t get the need to have a ring of sauce B around a pool of sauce A, which is already under and coating most of the breading of the sausage already.
– Other than a culinary school instructor, I’m not sure who the “audience” for this dish is. If I wanted an elevated *course* as part of a tasting menu, I might do this. I might even consider doing a Scotch egg on a tasting menu. But this plating ignores the inherent hand-held nature of the Scotch egg. Would I want this with a pint of beer? No. Would I want this as-is in a tasting menu? No. Sorry, but that’s my feeling on it.
– On the other hand, plating technique is sophisticated, just out of touch with the dish itself.
The composition is nice. I think you’ve gone overboard on the flowers just a bit. They are covering and distracting from the yolk. And, would not make a nice bite.
I’m going to go against the grain here and say the sauce proportions are great. It’s not like every bite is going to suck up the sauce. We are going to have to fork a piece off, and twirl it around int the juice, and thats a great amount for that.
I would work on making the outer circle more uniform, and centering the placement.