Is it a biscuit or is it a cake? Neither, it’s meat!

Posted on July 20th, 2008 by Mr. Fatuous.
Categories: Food.

About a month ago somebody on b3ta designed a new snack combining the joy of Jaffa Cakes with the meat and eggy goodness of scotch eggs. The result, that you can see an image of on b3ta’s forum, is the Jaffegg. At the time several people thought it was a marvellous idea and vowed to actually make a jaffegg cake. As far as I can tell nobody did. We now somebody has. Me.

Ingredients

To make jaffeggs you will need.

  • Sausage meat
  • Eggs
  • Breadcrumbs
  • Oil
  • Flour

Making a Jaffegg

First you need to make the sausage base. Put a bit of flour on a board and your hands so the sausage doesn’t stick. Roll the meat into a ball and then flatten it quite a bit. Finally use your thumbs to make a dent that will hold the egg yolk. I used normal sausages skinned rather than a packet of meat and one sausage made one jaffegg.

A made four in total. My plan was to make two with the yolks in and two that I added the yolks to near the end so the yolk was only partially cooked. I then brushed the top outer ring of each base with oil so the breadcrumbs would stick.

I then separated the egg yolks to add to the base to make the “smashing yellow eggy bit™.” This went relatively well and only one yolk out of four was sacrificed to the kitchen sink. I then carefully slid the yolk onto two of the bases.

Breadcrumbs were then sprinkled onto the top of the complete jaffeggs. The two that were having the yolks added to later I just sprinkled the breadcrumbs round the outside. I added some extra crumbs to the tray to sprinkle on afterwards. If you want to cheer up Gordon Brown you can use stale bread to make the breadcrumbs. I don’t think anything could put a smile on his face so I used the unnatural orange breadcrumbs that are used for scotch eggs.

They were then ready to bake. I shoved them in for 30 minutes at 180°c. I took them out five minutes from the end to add the yolks to the other jaffeggs before shoving them in again. That was the plan however the one’s without the yolks had shrivelled to half the size so the yolk just balanced on top and the spare crumbs had burnt. I had to sprinkle fresh crumbs on top and hope they cooked in five minutes. You have been warned.

When cooked I took them out of the oven and discovered they’d lost a lot of the jaffa cake shape and had become little round sausage UFOs* instead. *Unidentified frying object. Deep fat frying the cakes may well stop this happening but I don’t have one despite living in Leeds for a while when I was younger.

Time to cut the eggy bad-boy open to see if the basic shape was preserved.

Not bad at all. You can make out all the parts and they are roughly in the right place. The one’s I added the yolk to later looked all wrong. Like pac-man in a meat canoe with his mouth shut and cocaine all over his face.

I can report that both where lovely, like scotch eggs without the boring egg-white. Many thanks to Thor_sonofodin for the original idea.

14 comments.

Spiffsta

Comment on July 25th, 2008.

Amazing!!!!

Although if you place cheese under the yolk you can have the wonderous bounty of a cheesy scotch egg. Or “CHEEG”.

Thor_sonofodin

Comment on July 25th, 2008.

WOO! that is splendid, i’m glad that someone got round to making them, i may have a go at some point when mrs thor lets me loose in the kitchen with random food stuffs.

they look splendid, like somekind of eggy kiev, i’m getting hungry now, dammit i must have some now. :D

well done and nice looking site.

Thor.

IndieSinger

Comment on July 25th, 2008.

A-ha!

However, it is the white of the egg what is lully, not the yolk. So do it again but with just the white and send it on to me, there’s a good chap.

Timmo

Comment on July 25th, 2008.

I must use the words “eggy bad-boy” much more frequently :-)

happygerbil

Comment on July 26th, 2008.

They are truly shite !!!!! Take more pics and stick ‘em in the family albumen.

drseg

Comment on July 26th, 2008.

how disappointing :( i expected a savoury sausagy snack complete with smashing orangy bit in the middle so that pudding in the form of marmalade like orangyness could be eaten with savoury sausagy yumminess
like apple sauce with roast pork…..but oranger
i think ya couldnt get a perfect ball with a space inside for orangy goodness

The Big T

Comment on July 28th, 2008.

self-conscious internet wannabe conceit of the “oh look how wacky I am internet chums!” variety

symptomatic of a whole generation with fuck all perspective on real life

grow up

Trigger

Comment on July 28th, 2008.

Big T what a cock you are. If you can’t take things like this in the spirit in which they were intended (a bit of fun) then why did even read it in the first place?

You have no idea what perspective Mr..er.. Fatuous has on real life, and neither do I.

eggy bad boy

Comment on July 29th, 2008.

big t(wat) you love it. shut it . for all you know this COULD be the answer to all the worlds problems

cockfacedjack

Comment on July 29th, 2008.

I like rice

Mr. Fatuous

Comment on July 30th, 2008.

So “The Big T” you found a site that doesn’t interest you. Rather than go elsewhere you decide that you’ll stick it out until the bitter end. Then you get all upset and make sweeping assumptions about the owner of said site. So upset that you have to stay long enough to make a comment just so everybody else knows how much you dislike the site and the “look at me” owner.

I like your style.

I think you should team up with the lovely, level headed Trigger as the bad cop/good cop of the internet. You can go wading in like Mary Whitehouse coming down from a bad acid trip while Trigger can appear shortly afterwards to calm everything down.

It’d make a great series, “Shitz and Giggles:Internet Police”
Please don’t ever visit YouTube, you’ll blow a fuse.

Sorry cockfacedjack, I find rice quite bland.

trevaskus

Comment on July 31st, 2008.

meat canoe!! HA!

polly

Comment on August 9th, 2008.

Wow, very cool! It’s awful hard to read, though.

Mr. Fatuous

Comment on August 9th, 2008.

Hopefully the site is easier to read now I’ve finally got round to fixing the safari bug!

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