GRANDMA’S EGGS,

Gourmet (South Africa) - - PEOPLE -

Deep-fried any­thing al­ways holds spe­cial ap­peal, es­pe­cially when you are suf­fer­ing the morn­ing af­ter. How­ever, as de­li­cious as these plea­sures may be, they are in­evitably fol­lowed with post-con­sump­tion guilt. En­ter the air and the drum roast­ers and all our troubles have gone fat-free. ‘The con­cept be­hind Grandma’s Eggs is all about nos­tal­gia and old-fash­ioned val­ues,’ says Ralph, who started the pop­u­lar Arts Cafe at the KZN Na­tional Gallery. ‘At the mar­ket I use a drum roaster to dry­roast the Scotch eggs. Process is ev­ery­thing and care­ful at­ten­tion to this al­most guar­an­tees a per­fect egg.’

mar­ketscoop.co.za

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