Scotch Egg

I’ve never eaten or made them before, but apparently Jay loves them. He says they remind him of England.  I think I’ll surprise him and pack them in his lunch tomorrow.  And away we go…

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Mise en place: Hard boiled eggs, sausage meat, oregano, salt and pepper, eggs, flour and eggs.

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Eggs encased in sausage.

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Eggs breaded using standard breading procedure.

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Fried in 375 degree oil. Voila! Scotch eggs.

 

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4 thoughts on “Scotch Egg

  1. When I lived in Scotland these things were selling like Scotch Eggs. I love them too, but they are so heavy and tend to have some re-percussions.

    1. Hot cakes cooked in bear grease or pork lard were popular from earliest times in America. First made of cornmeal, the griddle cakes or pancakes were of course best when served piping hot and were often sold at church benefits, fairs, and other functions. So popular were they that by the beginning of the 19th century ‘to sell like hot cakes’ was a familiar expression for anything that sold very quickly effortlessly, and in quantity. Now you know.

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