Since we’re home (for once) this Christmas, I was looking for a few “Christmas recipes” to try out. Interestingly, my web search turned up “scotch eggs.” Apparently, in some quarters, this is thought of as a Christmas delicacy. I think of it as a heart attack special.
The scotch egg consists of a hard boiled egg, wrapped in sausage, and deep fried in an egg-and-breacdrumb batter. Various savory herbs—thyme, parsley and spring onion—are added to the mix. London department store Fortnum and Mason claims credit for the treat’s 1738 invention, but other sources credit this a a Mughal invention (the Mughal were the Muslim invaders, and later rulers, of India).
I’m not sure what the “scotch” connection is, but the stereotype is that the Scots boil or fry everything. Boiled eggs, deep fried fits this meme nicely.
Here’s the recipe:
4 large eggs
10 oz sausage meat
1 tsp thyme
1 tbsp parsley
1 green onion, very finely chopped
salt and freshly ground black pepper
4 oz seasoned flower
1 egg, beaten
4 oz breadcrumbs
vegetable oil, for deep frying
Hard boil the eggs, then peel.
Mix the sausage meat with the thyme, parsley and spring onion; season well with salt and freshly ground black pepper
Divide the sausage meat mixture into four and flatten each out on a clean surface into five by three inch ovals.
Dredge the boiled eggs in the flour mix.
Wrap the eggs in the sausage mix.
Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
Fry the breadcrumb coated egg in a deep fryer or heavy pan for 8 – 10 minutes, until the sausage is cooked.
Carefully remove from the oil with a slotted spoon and drain on kitchen paper.