minced pork, then roll it in breadcrumbs and what? deep-fry it. it s like a supernova of unhealthiness. and deliciousness. nigella: this is the important thing, the softness of the yolk. anthony: right, who invented this? it s just fiendish. nigella: one of the explanations, scots used to preserve eggs and send them to england, what would happen is that they would just, some sort of lime on them and it would discolor them so they then covered them to hide that. anthony: it s just right. nigella: when i grew up they were very low rent, but very cheap, rather spooky sausage meat, rock hard egg, you know? the, sort of, tinge like, you know, uranus. anthony: right. nigella: uranus as they to prefer to call it now because they get embarrassed. and they deep-fried in those cheap red breadcrumbs and then it got rehabilitated. very good eggs, very good pork meat. anthony: all your basic food groups. nigella: mmm. anthony: this is really good. nigella: really good, salt an
anthony: only there? nigella here anthony: i m with you there. nigella: yeah. anthony: uh, what is it? chips with curry sauce? nigella: mm. fantastic, sorry. anthony: it s really a matter of how many guinness you ve had. a soft-boiled egg, wrap it in minced pork, then roll it in breadcrumbs and what? deep-fry it. it s like a supernova of unhealthiness. and deliciousness. nigella: this is the important thing, the softness of the yolk. anthony: right, who invented this? it s just fiendish. nigella: one of the explanations, scots used to preserve eggs and send them to england, what would happen is that they would just, some sort of lime on them and it would discolor them so they then covered them to hide that. anthony: it s just right. nigella: when i grew up they were very low rent, but very cheap, rather spooky sausage meat, rock hard egg, you know? the, sort of, tinge like, you know, uranus. anthony: right. nigella: uranus as they to prefer to call it n
anthony: it s really a matter of how many guinness you ve had. a soft-boiled egg, wrap it in minced pork, then roll it in breadcrumbs and what? deep-fry it. it s like a supernova of unhealthiness. and deliciousness. nigella: this is the important thing, the softness of the yolk. anthony: right, who invented this? it s just fiendish. nigella: one of the explanations, scots used to preserve eggs and send them to england, what would happen is that they would just, some sort of lime on them and it would discolor them so they then covered them to hide that. anthony: it s just right. nigella: when i grew up they were very low rent, but very cheap, rather spooky sausage meat, rock hard egg, you know? the, sort of, tinge like, you know, uranus. anthony: right. nella: uranus as they to prefer to call it now because they get embarrassed. and they deep-fried in those cheap red breadcrumbs and then it got rehabilitated. very good eggs, very good pork meat. anthony: all your basi
anthony: you can go to a pub and get whitebait? nigella: well, i m sure in i m sure in dickens time they used to have whitebait there, mainly they used to have oysters too, so anthony: i can t hear you over the crunching. nigella: i can t hear myself over the crunch, actually. i lost interest in what i was saying. anthony: whitebait, tiny baby herring lightly battered whole and fried, tossed with a little bit of lemon juice and salt. the perfect bar food. nigella: mm, it s, like, crisper. do you have this in the states? anthony: we re starting to see them, but almost never. nigella: beautiful though, aren t they? and fat chips, always important. anthony: what is the appropriate condiment with chips? nigella: being old-fashioned, i think vinegar and salt. anthony: mm-hmm. nigella: if i m in brussels or holland, i m fine about mayonnaise, but here it s anthony: only there? nigella here anthony: i m with you there. nigella: yeah. anthony: uh, w
anthony: i m with you there. nigella: yeah. anthony: uh, what is it? chips with curry sauce? nigella: mm. fantastic, sorry. anthony: it s really a matter of how many guinness you ve had. a soft-boiled egg, wrap it in minced pork, then roll it in breadcrumbs and what? deep-fry it. it s like a supernova of unhealthiness. and deliciousness. nigella: this is the important thing, the softness of the yolk. anthony: right, who invented this? it s just fiendish. nigella: one of the explanations, scots used to preserve eggs and send them to england, what would happen is that they would just, some sort of lime on them and it would discolor them so they then covered them to hide that. anthony: it s just right. nigella: when i grew up they were very low rent, but very cheap, rather spooky sausage meat, rock hard egg, you know? the, sort of, tinge like, you know, uranus. anthony: right. nigella: uranus as they to prefer to call it now because they get embarrassed. and they