recipe

[Tiran]

Not Hp. Mustard, a good sharp one or dijon.

I just about lived on these for a week when i first discovered them at an SCA event.

[Kiltedfirepiper]

funny that this topic would come up a fe weeks after I tried one for the first time...
I admit i was a little scared at first of trying it as most Scottish food is based on a dare but once I did it was GREAT!!

tips I learned trying to make them on my own

after you hard boil the eggs if you put them into the fridge make sure to let them "warm up " to room temp before you wrap them in the sausage....if their cold when you cook them the sausage thats touching the egg wont cook all the way

I used crutons that I crushed into powder that worked well also this lets you use the diffrent flavor crutons and get a diffrent flavor for the whole thing
make sure you have LOTS of sausage to cover the egg well ....I went a little thin on one or two and the sausage pulled away from the egg so there were holes in the wrap ( so to speak )

better to cook them slower than faster( like I need to tell you that )

sage sausage works well .....spicy Italian works better ...if you like spice that is


Scott

[Pleater]

From the inimitable Mrs Beeton's book of household management. I have omitted the anchovy option, which for modern taste might be too 'relishing'.

Forcemeat Recipe 417

Ingredients
2oz ham or lean bacon. 1/4lb of suet. The rind of half a lemon. 1teaspooonful of minced parsley. 1 teaspoon of minced sweet herbs (thyme sage marjoram savory basil and mint are the sweet herbs generally used -I would omit mint here, but any of the others to hand should do well) salt cayenne pepper and pounded mace to taste. 6oz of breadcrumbs. 2 eggs.

Mode
Shred the ham of bacon chop the suet lemon peel and herbs taking particular care that all be finely minced add a seasoning to taste of salt cayenne and mace and blend all thoroughly together with the bread crumbs, before wetting. Now beat and strain the eggs, work these up with the other ingredients and the forcemeat will be ready for use.

This is sufficient for a turkey, a moderate sized fillet of veat or a hare.

Scotch eggs recipe 1666
ingredients
6 eggs, 6 tablespoons of forcemeat, hot lard, 1/2 pint of good brown gravy

Mode
Boil the eggs for 10 minutes, strip them from the shells and cover them with forcemeat. Fry the eggs a nice brown in boiling lard drain them before the fire from the greasy moisture dish them and pour round them fron 1/4 to 1/2 pint of good brown gravy. To enhance the apperance of the eggs they may be rolled in beaten egg and sprinkled with breadcrumbs, but this is scarcely necessary if they have been carefully fried. The flavour of the ham in the forcemeat must preponderate as it should be very relishing

Time 10 minutes to boil the eggs 5 to 7 minutes to fy them
Average cost 1s 3d (this was originally published 1859 to 61 in installments)
Sufficient for 3 or 4 persons. Seasonable at any time.

[Blu (Ontario)]

An early version of the "Egg McMuffin"?

.

[Tattoo Bradley]

Oh MY! These are completely my style. Never heard of 'em. But, the wife will most CERTAINLy be making these.

[Big Paul]

They are fantastic!

[SouthernScot]

I'll share my own personal recipe....

You start with hard boiled eggs, but don't boil them on high heat. They cook too fast and sometimes split open.

Let them cool to room temperature (running under cool water helps speed this up) then remove the shells.

Roll the eggs in seasoned flour (flour with your spices of choice mixed in)

Pack sausage meat evenly around the eggs (what ever sausage you prefer. I grew up in Louisiana so I use spicy pork sausage)

Dip in beaten egg, roll in italian bread crumbs, and deep fry until brown (5 or 6 minutes per batch)

Cut in haf, and serve hot or cold.

[KiltedCodeWarrior]

I don't have a recipe, but Hmmh Scotch eggs are a definite favorite. The sausage, the eggs, the spices, oh man, where can I get a fix quickly?

[Chefdave]

You folks have inspired me. I've got a dozen in the works right now.

Mmmmmm...been awhile too. :mrgreen:

[Mark Keeney]

The recipie I have.

8 servings

8 Hard cooked eggs, peeled
1/4 cup all purpose flour
1 pound bulk pork sausage
3/4 cup dry bread crumbs
1/2 teaspoon ground sage
1/4 teaspoon salt
2 eggs, beaten
vegetable oil

Coat each hard-cooked egg with flour. Divide sausage into 8 equal parts. Pat one part sausage onto each egg. Mix bread crumbs, sage and salt. Dip sausage-coated eggs into beaten eggs: roll in bread crumb mixture.

Heat oil (1 1/2 to 2 inches) in 3 quart saucepan to 360 degrees. fry eggs, 4 at a time, turning occasionally, 5 to 6 minutes. Drain on paper towels. serve hot or cold.