1 lb sausage meat
7 eggs
2 tbsp finely chopped or grated onion
1 tsp poultry seasoning or sage
1 tsp cumin
1 tsp water
1 flour for coating purposes
1 fine, dry breadcrumbs
1/2 dz kokanee beer
A Recipe for
Scottish Eggs
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
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This Recipe for Scottish Eggs is one of thousands in the Recipes-to-go Egg Cookbook.
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If you enjoy this Scottish Eggs Recipe - you should enjoy the recipe collections you can find on the websites below:
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This is a recipe for Scottish Eggs from the recipe cookbook of Recipes-to-go (Egg)
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How can you govern a country which has 246 varieties of cheese? |
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We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
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It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
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One cannot think well, love well, sleep well, if one has not dined well. |
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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!
Serves: 6
Scottish Eggs Recipe brought to you by Recipes To-Go