Grover as Scotch Eggs from An Echo in the Bone

Scotch Eggs from An Echo in the Bone

I put down my cup and stared at him.

"You don't mean you aren't planning to go ho-to go back to the Ridge?"  I had a sudden empty feeling in the pit of my stomach, remembering our plans for the New House, the smell of balsam fir, and the quiet of the mountains.  Did he really mean to move to Boston or Philadelphia?

"No," he said, surprised.  "Of course we shall go back there.  But if I mean to be in the printing trade, Sassenach, we shall need to be in a city for a time, no?  Only 'til the war is over," he said, encouraging.

"Oh," I said in a small voice.  "Yes. Of course." I drank tea, not tasting it.  How could I have been so stupid?  I had never once thought that, of course, a printing press would be pointless on Fraser's Ridge.  In part, I supposed, I simply hadn't really believed he would get his press back, let alone thought ahead to the logical conclusion if he did.

But now he had his Bonnie back, and the future had suddenly acquired a disagreeable solidity.  Not that cities didn't have considerable advantages, I told myself stoutly.  I could finally acquire a decent set of medical instruments, replenish my medicines -- why, I could even make penicillin and ether again!  With a little better appetite, I took a Scotch egg.

An Echo in the Bone (Chapter 74 - Twenty-Twenty)

The origins of the Scotch egg are a little up in the air, much like the short-term future of our favourite hero and heroine.

London's Fortnum & Mason claims to have invented it as a portable snack for rich coach travellers in 1738. The eggs would have been smaller (from a pullet, or young hen,) and the meat would have been gamier, and with a texture more like a pâté rather than the modern sausage.

Others have speculated that Scotch eggs were inspired by nargisi kofta ("Narcissus meatballs"), a dish of minced meat and boiled eggs from the kitchens of 16th C Imperial India.

A third explanation is a little more pedestrian, which, in my opinion, makes it the most likely: the Scotch egg was a portable lunch made from leftovers; a variation of a Cornish pasty, bridie, or any other working man's lunch from that era in Britain.


My Scotch eggs were a little light on the sausage -- the quantities I've given in the recipe make up for this shortfall, and will leave you with slightly beefier eggs than the ones you see below.

Speaking of sausage, don't feel the need to stick to the traditional pork breakfast variety.  I switched things up a bit and used some fresh chorizo on half of the eggs, and turkey sausage on the other half.

I deep fried the chorizo eggs and baked the turkey ones.  Although the baked Scotch eggs never browned to a beautiful golden like those fried in oil, they did crisp up nicely, to a point where I can honestly say that you're not going to lose a lot of flavour if you forgo the mess and cleanup of deep fat frying and bake the eggs instead.

Because while JAMMF may very well live forever, the rest of us could probably stand to give our arteries a break.

breading-station-scotch eggs

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