Anyone ever hear of scotish eggs or know how to make them. I had some and they were wonderful?
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10-26-03, 10:00 AM
Lydia
I was curious about Scottish eggs when I read your post - so I went and looked. Perhaps someone will post a more serious recipe so you know better how to make them, but this one just begged to be shared...

SCOTTISH EGGS
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1 lb Sausage meat
7 Eggs
2 tb Finely chopped or grated onion
1 tsp Poultry seasoning or sage
1 tsp Cumin
1 tsp Water
Flour for coating purposes
Fine, dry breadcrumbs
1/2 Dz Kokanee beer

First, you shoot a bear and have part of the meat made into sausage. If you're one of those unfortunates who doesn't hunt, I suppose you'd use pork sausage meat instead.

To begin, crack a Kokanee, pour it into a frosted mug and quaff it while six of the eggs are hard boiling. When they're done, put them to one side and mix the meat, onion, and spice mixture together. Take the resulting mixture and coat the eggs with it carefully and evenly. You might even want to peel the shells off first - although they do add an interesting texture.

When the eggs are done, roll them in the flour, shake off the excess, and put the eggs in the fridge for about an hour so the meat sets up. While you're waiting, you might as well crack another Kokanee and put your feet
up; no sense straining yourself.

A couple of minutes before the hours up, lightly beat the remaining egg with the tsp. of water. Again, you might want to remove the shell... Take the eggs, dip them in the egg mixture, and roll them in the breadcrumbs;
they are now ready for cooking.

Traditionally, Scotch Eggs are deep fried. You can do that if you wish, but who needs all the extra grease in their diet and the mess and smell? I suggest you bake them in the oven at 375 F. for about 20 minutes or until
the sausage covering is firm when picked at with a knife or fork. I usually stick them on a wire rack with a pan underneath so that they don't sit and cook in any grease that renders out of the sausage.

Once done take a buddy, yourself, the Scotch Eggs, and the remaining Kokanee into the living room. Watch Hockey Night in Canada as the Vancouver Canucks beat some godless team from the east while drinking Kokanee and munching the Eggs (you that is, not the Canucks) - no life like it.

These go well with Lowenserf Hot German mustard or Louisiana Hot Sauce.
Best way to serve them is with a chilled Spinach and Bacon salad and fresh
tomatoes. Enjoy!

10-26-03, 11:47 AM
gizmogram
Laughing at your version Lyds...came across that one too! Big Grin

Found this recipe for Scottish Eggs Here


Scottish Eggs

This recipe of fried sausage-covered eggs is a favorite pub and picnic fare in Scotland, as well as for appetizers.

6 hard-cooked eggs
flour for dredging
1 pound bulk pork sausage
2 tablespoons minced onions
2 tablespoons chopped fresh parsley
salt and pepper to taste
2 eggs, beaten
fine dry bread crumbs
vegetable oil for deep-frying

Shell hard-cooked eggs. Roll each one in flour to coat. Set aside.

Combine sausage, onions and parsley in large bowl. Season with salt and pepper; mix well. Divide into 6 equal portions; flatten into thin rounds. Place one hard-cooked egg in the center of each round; cover completely with sausage, patting it well. Dip in beaten eggs, then coat with bread crumbs, patting crumbs on carefully. Cover dish containing eggs with plastic wrap and refrigerate up to 8 hours.

To cook, heat 3 inches of oil in deep-fryer. Fry eggs one or two at a time, turning, for about 7 minutes, until crisp and brown, transferring to paper towels to drain.

Serve hot or chilled, whole or halved, plain or with mustard.

This message has been edited. Last edited by: DorianGreyed,