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Wednesday, August 27, 2008

Scotch Eggs

I saw a brief mention of Scotch Eggs recently, and they sounded very interesting, so I went on an internet hunt to find some more information on them. First off I found the recipe for them on, it is as follows:

Scotch Eggs
This recipe makes 6 Scotch eggs.

6 hard-cooked eggs, well chilled
1 pound breakfast sausage
1/2 cup flour
2 eggs, beaten
3/4 cup fine bread crumbs
Vegetable oil for frying

Peel eggs and set aside. Divide sausage into 6 portions. Roll each egg in flour and with hands press a portion of the sausage around each egg.

Dip sausage-wrapped eggs into beaten eggs and roll in bread crumbs. Heat vegetable oil to 350 degrees Fahrenheit.

Cook each egg in oil about 4-5 minutes or until sausage is cooked and browned. Drain on paper toweling. Serve warm.

These sounds unreasonably unhealthy, but they also sound unreasonably yummy!! Upon poking around on the internet, I also found some more information on these little things on (of course this is all user written, so it should be taken as such):

A Scotch egg consists of a cold hard-boiled egg removed from its eggshell, wrapped in a sausage meat mixture, coated in breadcrumbs, and deep-fried. The dish was invented by the London food shop Fortnum & Mason, in 1738.[1] Contrary to popular belief, it is not a Scottish dish. Scotch eggs are commonly eaten cold, typically with salad and pickles.

Scotch eggs were traditionally a picnic food, designed to be eaten fresh. However, in the UK at least, they have acquired an unfashionable, down market reputation due to the preponderance of pre-packed, plastic-wrapped Scotch eggs sold at convenience stores and motorway service stations.

In the United States, many so-called "English-style" pubs and eateries serve fresh-made scotch eggs. These are usually served hot, with dipping sauces such as ranch dressing, hot sauce,[2] or hot mustard sauce. At the Minnesota State Fair, true to fair tradition, scotch eggs are served on a stick.

Miniature versions of scotch eggs are also widely available in British supermarkets and are sold under the name 'savoury eggs', 'picnic eggs', 'party eggs' or similar. These contain a chopped, rather than whole, egg filling, sometimes combined with mayonnaise.

In West Africa, some fast-food restaurants offer scotch eggs alongside their other menu items. In Nigeria, Tantalizers and Mr. Biggs both prominently feature scotch eggs.

1. The great garage snack revival - Restaurants - Time Out London
2. The Dinner Menu Courtesy of Piper's Pub -- Pittsburgh, Pennsylvania U.S.A.

I think I will try this recipe at home first and see how well it goes, I can see that it might take a little practice to make sure the sausage coating doesn’t fall off or crack. If it turns out good, this might be another one I try at a reenactment.

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Lady Maude said...

Scotch Eggs are Delicious! Chilling them for 10-15 minutes before frying will help the breading stick. Serve with a sauce of spicy mustard (Colman's if you can get it) mixed into mayo. Love your blog!!

Rachel said...

Thanks for the advice!! I am glad you enjoy my blog, I have a lot of fun sharing things here! :)


Eileen said...

You can also bake them; Bake at 350 for 35-45 minutes. Turn once or twice. The funny thing is, I made some tonight as my man is going to Fort Henry Days in wheeling, WV this weekend. Couldn't believe it when I popped into your blog and saw them featured'!! They are well-received by the guys in the group: they are easy to eat, require no utensils, are filling and delicious, and can be eaten before the fire is ready in the morning, if pre-made at home. What's not to like about them?

Rachel said...

Thanks Eileen!! Great tip on the baking!! That's very funny that you just made them!! I can't wait to get the oppurtunity to try them for our regiment!