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Scotch Eggs

Scotch Eggs

Scotch EggsI had too many hard boiled eggs leftover from the posting I did on how to dye eggs naturally. Of course the easy remedy was to make an egg salad sandwich but what would I do with the rest of them?  Scotch eggs had been on my mind while I was coloring the eggs.

  I had never made them before and wasn’t really sure if they’d be my cup of tea or turn out the way my husband said they should.  It’s a snack he grew up on so my culinary skills would be dearly tested to rekindle that childhood food memory.  I was curious, though, why they’re called Scotch eggs when it’s an English tradition.

It would appear there are a few thoughts as to the origins of the Scotch egg.  One account says it’s an import from North Africa, a corruption of the word ‘scorch’ as the eggs were cooked over a naked flame.  Another view said that Scotch eggs were an Indian export in the early 19th century, along with curry and kedgeree. An Indian dish called nargis kofta (hard-boiled eggs coated with cooked spiced minced mutton and fried, then cut in half and served in a sauce of curried tomato and onion). Or consider this: Scotch eggs originated in the Whitby area of Yorkshire in the late 19th century. Originally they were not covered in sausage meat but in a rich, creamy fish paste before being sprinkled with breadcrumbs. They were called ‘Scotties’ because they were made at an eatery by William J Scott & Sons close to the seafront.  Last thought: Fortnum & Mason claims it invented the portable snack for rich coach travellers in 1738.

Whomever it was, I applaud you.  These savoury snacks turned out beautifully (phew!) and my husband said they reminded him of his childhood.  My work is done.

Serves 4 as a snack

4 large eggs, hard boiled and eggshells removed
4 or 5 mild Italian sausages, meat removed from casings
1 tablespoon fresh parsley, chopped
1 tablespoon fresh sage, chopped
1 1/2 to 2 cups of Panko bread crumbs
sunflower oil, for frying
1/2 cup flour
2 eggs, lightly beaten

Scotch Egg mixtureIn a bowl mix sausage meat with parsley and sage. Season with sea salt and freshly ground black pepper. In a small bowl add flour and roll eggs making sure to coat all over (shake off an excess flour). Divide sausage meat into 4 equal balls. Take one ball in your hand and flatten enough to hold the egg. Then encase the egg in the meat. Roll the ball of meat in the lightly beaten egg; dredge in panko bread crumbs. Repeat process.

Scotch Eggs cooking in oilFill a wok or wide saucepan with 2-inches of oil. Heat over medium-high until oil reaches 320f or drop a few breadcrumbs and watch it turn golden after 10 secs in the oil. Cook two Scotch eggs at a time, 8 to 10 minutes turning over half way through cooking time. Drain on paper towel and leave to cool a little before serving. Serve Scotch eggs with a mustard dressing (English mustard mixed with mayo).

The Culinary Chase’s Note: Traditionally served cold and taste great the next day…if you have any leftover.  Enjoy!

The post Scotch Eggs appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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