# What is this Strange Classic English Dish called and how do you cook it? **URL:** \ **Category:** Cafe Society\ **Created:** [November 23, 2007, 1:03pm UTC](https://boards.straightdope.com/t/what-is-this-strange-classic-english-dish-called-and-how-do-you-cook-it/427498 "2007-11-23T13:03:02Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![Helena](https://avatars.discourse-cdn.com/v4/letter/h/c68b51/32.png) [@Helena](https://boards.straightdope.com/u/Helena)\ **Post date:** [November 23, 2007, 6:55pm UTC](https://boards.straightdope.com/t/what-is-this-strange-classic-english-dish-called-and-how-do-you-cook-it/427498/41 "2007-11-23T18:55:29Z")
I think I’ve heard it called “egg in a nest.” ---
**Author:** ![Cluricaun](https://avatars.discourse-cdn.com/v4/letter/c/bb73d2/32.png) [@Cluricaun](https://boards.straightdope.com/u/Cluricaun)\ **Post date:** [November 23, 2007, 7:49pm UTC](https://boards.straightdope.com/t/what-is-this-strange-classic-english-dish-called-and-how-do-you-cook-it/427498/42 "2007-11-23T19:49:48Z")
[QUOTE=GorillaMan] Don’t knock toad in the hole. Nice thick pork sausages, baked and then cooked in batter. [Seriously good stuff](http://en.wikipedia.org/wiki/Image:Toad_in_the_hole.jpg). By law, only to be eaten with copious amounts of mashed potato and gravy. [/QUOTE] Holy shit, that looks awesome. The eggs thing I knew about, but this is a wonderful thing and I must make a giant one this weekend. ---
**Author:** ![UntouchedTakeaway](https://avatars.discourse-cdn.com/v4/letter/u/d78d45/32.png) [@UntouchedTakeaway](https://boards.straightdope.com/u/UntouchedTakeaway)\ **Post date:** [November 23, 2007, 7:53pm UTC](https://boards.straightdope.com/t/what-is-this-strange-classic-english-dish-called-and-how-do-you-cook-it/427498/43 "2007-11-23T19:53:11Z")
The whiny pretentious husband (played to the nth of perfection by Richard Benjamin in the film) in “Diary of a Mad Housewife” calls them “sunlets” - which is how I always think of them. 😃 VCNJ~ ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [November 23, 2007, 7:53pm UTC](https://boards.straightdope.com/t/what-is-this-strange-classic-english-dish-called-and-how-do-you-cook-it/427498/44 "2007-11-23T19:53:46Z")
I don’t actually have a name for the eggs-in-fried-bread thing, but as I mentioned before, there is such a diversity of names already out there, I can call it what I want. I’m therefore going to start calling it “square eyes”. ---
**Author:** ![GorillaMan](https://avatars.discourse-cdn.com/v4/letter/g/50afbb/32.png) [@GorillaMan](https://boards.straightdope.com/u/GorillaMan)\ **Post date:** [November 23, 2007, 8:36pm UTC](https://boards.straightdope.com/t/what-is-this-strange-classic-english-dish-called-and-how-do-you-cook-it/427498/45 "2007-11-23T20:36:30Z")
[QUOTE=Cluricaun] Holy shit, that looks awesome. The eggs thing I knew about, but this is a wonderful thing and I must make a giant one this weekend. [/QUOTE] Excellent 🙂 A crucial thing to remember: once the batter is in the oven, don’t open the door! The loss of the hot air will stop it rising as well. ---
**Author:** ![villa](https://avatars.discourse-cdn.com/v4/letter/v/bc79bd/32.png) [@villa](https://boards.straightdope.com/u/villa)\ **Post date:** [November 23, 2007, 9:03pm UTC](https://boards.straightdope.com/t/what-is-this-strange-classic-english-dish-called-and-how-do-you-cook-it/427498/46 "2007-11-23T21:03:31Z")
[QUOTE=jjimm] **KneadToKnow** , I’ve been poking around the web, and there are lots and lots of US-based British food suppliers that should be able to help you, but on googling NC I found [CCA British Foods](http://charlotte.citysearch.com/profile/6279315/charlotte_nc/cca_british_foods.html) in Charlotte. They don’t have a website, but might be good to call - if they don’t have sausages, they might be able to put you in touch with someone who does. [/QUOTE] They had bangers three and a half years ago, and they were tasty. Not perfect but pretty damned good. I’m officially jealous of **jjimm** for having access to Covered Market sausages. I loved CCA though - it was run by seriously nice people. ---
**Author:** ![DanBlather](https://avatars.discourse-cdn.com/v4/letter/d/f4b2a3/32.png) [@DanBlather](https://boards.straightdope.com/u/DanBlather)\ **Post date:** [November 23, 2007, 9:29pm UTC](https://boards.straightdope.com/t/what-is-this-strange-classic-english-dish-called-and-how-do-you-cook-it/427498/47 "2007-11-23T21:29:52Z")
My Mum is from Devon and she called them “One Eyed Sailors”. ---
**Author:** ![Cluricaun](https://avatars.discourse-cdn.com/v4/letter/c/bb73d2/32.png) [@Cluricaun](https://boards.straightdope.com/u/Cluricaun)\ **Post date:** [November 23, 2007, 9:41pm UTC](https://boards.straightdope.com/t/what-is-this-strange-classic-english-dish-called-and-how-do-you-cook-it/427498/48 "2007-11-23T21:41:28Z")
[QUOTE=GorillaMan] Excellent 🙂 A crucial thing to remember: once the batter is in the oven, don’t open the door! The loss of the hot air will stop it rising as well. [/QUOTE] I’ve never tried making a Yorkshire pudding before, but the directions online seem pretty straight forward. This will be a huge hit for a lazy Sunday gorging. ---
**Author:** ![jjimm](https://avatars.discourse-cdn.com/v4/letter/j/ba8739/32.png) [@jjimm](https://boards.straightdope.com/u/jjimm)\ **Post date:** [November 23, 2007, 9:42pm UTC](https://boards.straightdope.com/t/what-is-this-strange-classic-english-dish-called-and-how-do-you-cook-it/427498/49 "2007-11-23T21:42:32Z")
[QUOTE=DanBlather] My Mum is from Devon and she called them “One Eyed Sailors”. [/QUOTE] And what did she call the eggs? ::boom boom:: **villa** you know the Covered Market!? And you’ve eaten the divine sausages therein! You are indeed privileged. They’re amazing, aren’t they? > [@glee](#): > > and the most popular English dish of all … Chicken Tikka Marsala I’ve never had it cooked in a [fortified Italian wine](http://en.wikipedia.org/wiki/Marsala_wine). I did just eat a dish of it about an hour ago, mind, but it used [a mixture of spices](http://en.wikipedia.org/wiki/Masala). 😉 ---
**Author:** ![jjimm](https://avatars.discourse-cdn.com/v4/letter/j/ba8739/32.png) [@jjimm](https://boards.straightdope.com/u/jjimm)\ **Post date:** [November 23, 2007, 9:55pm UTC](https://boards.straightdope.com/t/what-is-this-strange-classic-english-dish-called-and-how-do-you-cook-it/427498/50 "2007-11-23T21:55:19Z")
[QUOTE=Cluricaun] Holy shit, that looks awesome. The eggs thing I knew about, but this is a wonderful thing and I must make a giant one this weekend. [/QUOTE] Another couple of tips about toad-in-the-hole: pour oil into the baking pan first, and stick it in the oven for about five minutes until it’s very hot. Then take it out and very quickly pour in the batter and throw in the sausages, then return to the oven immediately. This gives it a crispy base, prevents it getting too greasy, and stops the sausages from dropping to the bottom. Secondly, there are two schools of thought about the saussies: the traditional one, where the ‘toads’ are put into the batter raw, and they cook in the oven - but will come out pink and soft; or the more modern take, where the sausages are pre-cooked before introduction to the dish - they look better, but I find they’re a little dry. Finally, this is best enjoyed with a rich, thick, onion gravy. [Here’s a recipe](http://www.bbc.co.uk/food/recipes/database/toadinthehole_83871.shtml) from my favourite food writer ever. Man, I know what I’m having for Sunday lunch now. ---
**Author:** ![GorillaMan](https://avatars.discourse-cdn.com/v4/letter/g/50afbb/32.png) [@GorillaMan](https://boards.straightdope.com/u/GorillaMan)\ **Post date:** [November 23, 2007, 10:04pm UTC](https://boards.straightdope.com/t/what-is-this-strange-classic-english-dish-called-and-how-do-you-cook-it/427498/51 "2007-11-23T22:04:31Z")
My method is the one-dish method, gently roasting the sausages in the oven, then whacking the heat right up, adding a bit of oil if not enough fat has come out of the sausages, and pouring over the batter. And yes, the oil/fat must be ferociously hot. ---
**Author:** ![eleanorigby](https://avatars.discourse-cdn.com/v4/letter/e/ee7513/32.png) [@eleanorigby](https://boards.straightdope.com/u/eleanorigby)\ **Post date:** [November 23, 2007, 10:17pm UTC](https://boards.straightdope.com/t/what-is-this-strange-classic-english-dish-called-and-how-do-you-cook-it/427498/52 "2007-11-23T22:17:13Z")
[QUOTE=GorillaMan] My method is the one-dish method, gently roasting the sausages in the oven, then whacking the heat right up, adding a bit of oil if not enough fat has come out of the sausages, and pouring over the batter. And yes, the oil/fat must be ferociously hot. [/QUOTE] And that explains why when I tried to make Toad in a Hole, it came out soggy. Heat, smoking fat and no opening the door. Got it! ---
**Author:** ![amarone](https://avatars.discourse-cdn.com/v4/letter/a/e0b2c6/32.png) [@amarone](https://boards.straightdope.com/u/amarone)\ **Post date:** [November 23, 2007, 10:58pm UTC](https://boards.straightdope.com/t/what-is-this-strange-classic-english-dish-called-and-how-do-you-cook-it/427498/53 "2007-11-23T22:58:09Z")
[QUOTE=glee] I’m a 54 year old Englishman and I’ve never heard of this dish :eek: [/QUOTE] Another Englishman here who has never heard of the dish. ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [November 23, 2007, 11:01pm UTC](https://boards.straightdope.com/t/what-is-this-strange-classic-english-dish-called-and-how-do-you-cook-it/427498/54 "2007-11-23T23:01:56Z")
[QUOTE=GorillaMan] Excellent 🙂 A crucial thing to remember: once the batter is in the oven, don’t open the door! The loss of the hot air will stop it rising as well. [/QUOTE] Also, letting the batter rest for at least half an hour before cooking is quite important - it will still work if you make and cook it fresh, but it tends to go sponge-cakey, rather than crispy and hollow. ---
**Author:** ![Sierra\_Indigo](https://avatars.discourse-cdn.com/v4/letter/s/f0a364/32.png) [@Sierra\_Indigo](https://boards.straightdope.com/u/Sierra_Indigo)\ **Post date:** [November 23, 2007, 11:16pm UTC](https://boards.straightdope.com/t/what-is-this-strange-classic-english-dish-called-and-how-do-you-cook-it/427498/55 "2007-11-23T23:16:33Z")
[QUOTE=Mangetout] Also, letting the batter rest for at least half an hour before cooking is quite important - it will still work if you make and cook it fresh, but it tends to go sponge-cakey, rather than crispy and hollow. [/QUOTE] Delia says resting the batter ain’t necessary. But then I’ve never been quite game enough to try it immediately, I always rest the batter. ---
**Author:** ![The\_King\_of\_Soup](https://avatars.discourse-cdn.com/v4/letter/t/a87d85/32.png) [@The\_King\_of\_Soup](https://boards.straightdope.com/u/The_King_of_Soup)\ **Post date:** [November 23, 2007, 11:18pm UTC](https://boards.straightdope.com/t/what-is-this-strange-classic-english-dish-called-and-how-do-you-cook-it/427498/56 "2007-11-23T23:18:16Z")
A buttered slice of bread with a hole in the middle filled with an egg, fried in a buttered pan or griddle and turned once, short of drying the yolk, is called – – in rural Maine – –by Welsh-English parents – –a – Gas-House Egg. Without the bread, it’d be over-easy, in liquid, it’d be poached, without turning it’d be sunny-side-up, and just boil the thing and I’d call it a boiled egg. But fried along with a slice of bread – that’s a gas-house egg, man. ---
**Author:** ![villa](https://avatars.discourse-cdn.com/v4/letter/v/bc79bd/32.png) [@villa](https://boards.straightdope.com/u/villa)\ **Post date:** [November 23, 2007, 11:29pm UTC](https://boards.straightdope.com/t/what-is-this-strange-classic-english-dish-called-and-how-do-you-cook-it/427498/57 "2007-11-23T23:29:02Z")
[QUOTE=jjimm] **villa** you know the Covered Market!? And you’ve eaten the divine sausages therein! You are indeed privileged. They’re amazing, aren’t they? [/QUOTE] I lived in Oxford from 1987-1990, and 1991-1995. 1987-90 I lived on Turl Street, so I am more than well acquainted with the best place in the freaking world to buy food. I also worked at various stages in both the White Horse and the Royal Oak, as well as a few other Oxford hostelries. ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [November 23, 2007, 11:33pm UTC](https://boards.straightdope.com/t/what-is-this-strange-classic-english-dish-called-and-how-do-you-cook-it/427498/58 "2007-11-23T23:33:04Z")
[QUOTE=Sierra Indigo] Delia says resting the batter ain’t necessary. But then I’ve never been quite game enough to try it immediately, I always rest the batter. [/QUOTE] That surprises me - she’s usually a stickler for details like that. ---
**Author:** ![jjimm](https://avatars.discourse-cdn.com/v4/letter/j/ba8739/32.png) [@jjimm](https://boards.straightdope.com/u/jjimm)\ **Post date:** [November 23, 2007, 11:43pm UTC](https://boards.straightdope.com/t/what-is-this-strange-classic-english-dish-called-and-how-do-you-cook-it/427498/59 "2007-11-23T23:43:22Z")
[QUOTE=villa] I lived in Oxford from 1987-1990, and 1991-1995. [/QUOTE] Ah… I’m remembering now. Do you still own a property or two here? ---
**Author:** ![villa](https://avatars.discourse-cdn.com/v4/letter/v/bc79bd/32.png) [@villa](https://boards.straightdope.com/u/villa)\ **Post date:** [November 23, 2007, 11:47pm UTC](https://boards.straightdope.com/t/what-is-this-strange-classic-english-dish-called-and-how-do-you-cook-it/427498/60 "2007-11-23T23:47:09Z")
[QUOTE=jjimm] Ah… I’m remembering now. Do you still own a property or two here? [/QUOTE] Not me. I would be a rich man if I did. I don’t think I have ever mentioned it before here - certainly not in that detail. [Previous page](https://boards.straightdope.com/t/what-is-this-strange-classic-english-dish-called-and-how-do-you-cook-it/427498.md?page=2) [Next page](https://boards.straightdope.com/t/what-is-this-strange-classic-english-dish-called-and-how-do-you-cook-it/427498.md?page=4)