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.

eggs-

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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Comments

24 Sep 2012 - 8:56am

Janetta


In Iran they have a similar recipe: kofte tabrizi. It is made with minced meat (a lot thicker layer around the egg that scotch eggs) and is simmered in a tomato sauce. Served with delicious iranian rice...

Taraneh


Janetta Im Iranian and I have never eaten that and my mom is a great cook too! All the things you learn if you are open to them..And the rice is to die for! Youre right!!

24 Sep 2012 - 12:06pm

JZ


That is a deliciously fascinating twist on my regular weekend meal. I wonder if Woman is interested trying this recipe.

24 Sep 2012 - 2:05pm

Marissa

Awesome! I'll be making these soon!

24 Sep 2012 - 2:09pm

Lynn


The first time I had a Scotch egg was at a Renaissance Festival...I fell in love! Thanks for the great recipe..

24 Sep 2012 - 2:21pm

Debra


I looked it up in one of my books - very similar but my recipe had chopped anchovies as well and called the meat 'foremeat'... nThanks for bringing this to light.

Theresa


Forcemeat is sausage meat by another name, Debra...the anchovies would really add flavour though!

24 Sep 2012 - 2:25pm

mary george

Janetta's egg sounds wonderful for a whole meal

24 Sep 2012 - 2:53pm

rrbuchholz1Renea


I have made these before. I liked them. My family thought I was bonkers.

Theresa


why would they think you were bonkers? Scotch eggs have been around for hundreds of years and are now popular all over the world!

24 Sep 2012 - 3:26pm

Lora Hansen


I first made Scotch Eggs back in the late 1970's. I was a new bride and wanted something special for my husband's Sunday Breakfast. These were a huge hit.

24 Sep 2012 - 4:30pm

Ms. Aaron Brown


That looks yummy. The fair is coming to town and I would pick this over any fried oreo, snickers or banana!!

24 Sep 2012 - 8:45pm

Mindy Reed


Weird!!!! I was JUST THINKING that you should make a Scotch Egg.... And now I have it.... Making this tomorrow for sure!!!!

26 Sep 2012 - 1:14am

denizb33

Yum! I love scotch eggs!

01 Oct 2012 - 11:06pm

The Mom Chef


Aha! Saveur has a recipe for Scotch Eggs and I've been debating whether or not to stick a tab on that page. You've decided me. Yours looks so delicious; I need to give these a go!

Theresa


Your family will love them, Christiane! I`m making another few this week...

04 Oct 2012 - 5:21pm

sunshineyness


I'm not the most experienced cook in the kitchen but for the life of me I couldn't figure out how to get the sausage to flatten and mold around the egg. Is there a particular type of sausage to use. I was using andouille sausage and it either fell apart or wouldn't close when I wrapped around. I ended up just breading whatever I had and baking it. Still tasted good but a definite F in presentation.

Theresa


hmmm...curious. The first question that comes to mind is whether it was raw sausage or cured? Andouille can be both. You want raw sausage. I flattened it into a pancake, then wrapped it around the egg in the palm of my hand. Not tricky at all, which makes me think you maybe had a cured/smoked sausage?

sunshineyness


Yes, I did used cured sausage. This suddenly makes sense, lol. I didn't realize you needed it raw. These are usually the kind of silly mistakes I make in the kitchen, lol. Thanks!

09 Nov 2012 - 6:09pm

Laurie Brett P…


I've had these many times, but my 1st was when my Swedish/ Italian aunt made them. She called them Boccie Balls in honor of my Italian uncle, and they were HUGE! She continued to make them for my husband every Christmas until she could no longer cook. This year, I'll make them for her for Christmas.

02 Feb 2013 - 4:45pm

Shelly


I don't generally post on here because .... well, what do I know, I'm just a dumb redneck from Oklahoma.......I have, however, made Scotch eggs many times, they've sorta become something of tradition for Thanksgiving at my sis-in-law's, we bring the eggs (both scotch and deviled) and mom.....nnAnyway, the thought never occurred to me to wrap the eggs with RAW sausage, I've always fried it up like you would hamburger meat, drain it on paper towels and then run it through a food processor to get an even consistency. Add a raw egg or two and a little bit of milk to make a paste and using wet hands form the sausage mixture around the egg, then roll in milk & egg mixture and roll in breadcrumbs, then pop it in the oven till it gets golden brown..........nnThe first time I ever had a Scotch egg was at Scarborough Medieval fair outside Waxahatchie, TX, they sprinkled/rolled their eggs in paprika before wrapping the sausage around it.nnAnother woman I know uses crushed cornflakes to roll her eggs in before baking........I guess there's really no right or wrong way to make them, as long as the end product is an egg wrapped in ground meat. n:-)

Theresa


I've never heard of that method, Shelly, but if it works, and the family loves them, then it must work wonderfully! :)

29 May 2014 - 2:55pm

Jana


If you are using farm fresh eggs place a plastic tipped thumb tack into each one at the small end. Same boiling time but very easy to peel once cooled. Love the recipe. Thanks, Theresa!

01 Jul 2014 - 10:57pm

Lara Z


The first and only time I have eaten a Scotch Egg was at a pretty Bed and Breakfast in the mountains of Tennessee. I am not a big fan of eggs and it was delicious! I am going to try and make these. :-)

24 Jul 2014 - 6:47pm

Faith W

The best method for "hard boiling" fresh eggs is to steam them I just tried this and it worked like a charm! Place the eggs in a steamer basket inside of a pot with 1-2" of water in the bottom. Bring the water to a boil, and place the lid on top. Allow the eggs to steam for 20-22 minutes. Remove the steamer basket from the pot and transfer the eggs into cold water to halt the cooking process. I didn't wait until they were cold before peeling and they peeled even easier than most of the store-bought eggs I've boiled I found this technique on prairiehomestead.com

22 May 2015 - 8:37pm

Tracy


I've made these for years! I was taught by a friend when living in NE Tennessee that made traditional foods for the various Highlands festivals in the TN NC SC areas. Absolutely a family favorite! and... HP sauce goes lovely with them. :-) Tracy

08 Aug 2014 - 12:36am

Adina

Thank you Faith W I have never figured out why some eggs peal easily and others don't. Very frustrating when making deviled eggs. Now I know what to do.My first taste of Scottish Eggs was at a B&B in Napa, CA. I can't wait to try making my own.

10 Aug 2014 - 2:32am

Karen Reedy


Made these for the premiere tonight and they were highly complimented! Thanks for the great recipe! Problem is, DH was quality control for the first batch and now he's going to want them often lol!!!!!

04 Sep 2014 - 6:59pm

Laurian


Love your website!!!! I make these alllll the time. Instead I use sage sausage and actually bake them instead of frying them. And of course the HP sauce is non-negotiable. Lol

13 Dec 2014 - 6:55pm

Gail


Tried making these last night and ended up over-baking them. I noticed on the pan that the fat had all baked out and pooled around the eggs. I am assuming I should be taking them out of the oven before they reach that point. Is there a good way to visually know that they are done when using the baking method?

Theresa


As the instructions say, bake until they're a light golden colour. You can expect some fat to pool.

Gail


Thanks! I think my other problem was the sausage was too thin, so they cooked faster than I expected. I'll try again sometime soon!

10 Jan 2015 - 6:49am

Zanne Rose MacLeod


I make these frequently, having been taught by my grams at, maybe, the age of ten (we're from Skye). My daughter has been helping me make them for years now, too - my husband inhales them. We use raw breakfast style sausage (I have only ground my own a few times), bread them (HARD-boiled) in a 1:1 mix of cornflakes and shredded wheat (run through the food processor or a chopper), and fry them up in a deep, cast iron skillet. It's messy, yeah, but worth the cleanup for us. I would love to know if anyone has used one of those crisper grids for the oven, that are supposed to "fry" chicken so well in the oven. I'd be willing to try it. Depending on your tastes, they can be served with savory jams, like tomato, but the standard in our house is to slather/dip them in a large puddle of mustard. I prefer brown coarse ground myself.

17 Jan 2015 - 1:34am

Linda Schultz


I tried and loved them at an Outlander meet up, they were served with a sauce on the side, some type of mustard sauce I think. Would you have a recipe for that? Also if you put a bit of baking soda in the water your eggs will peel real easily even new eggs.

17 Jan 2015 - 10:07pm

Georgia Burns


I made these last year for the Outlander premiere at a friend's home. They have already been requested for the April 4th event. Two things I found helpful were to roll the peeled eggs in flour before applying the sausage to make the operation less slippery and to bake the eggs on a rack on a cookie sheet turning them halfway through. Extra fat drips away from the eggs. I made a mustard sauce but think the "puddle of mustard" in the post above would have been just fine too. Okay, now I'm hungry. Oh well, that always happens when I come here. :)

07 Feb 2015 - 3:14pm

Megan


Theresa, How long might the scotch eggs keep in the fridge? I like to make ahead quick breakfasts on Sunday for the rest of the week. I made one of your scone recipes last week and loved them.

Theresa


Megan, to be safe I'm going to say 3 days...but everything is fully cooked, so I'm pretty sure you could stretch it to 5 days.

19 Mar 2015 - 6:28pm

Leftover East…


something really different ; give Scotch Eggs a try! I first heard of these in my favorite book series. Outlander Kitchen is

04 Apr 2015 - 6:56pm

Pat


I have made these now a few times and are wonderful. Used to eat them all time while living in UK back during 1989s. Even modified recipe using SPAM and won 2nd place in the SPAM contest at the Nebraska State Fair! Made your recipe for very first Ourlander and doing it again for the second premiere! My group loves them! We use your recipes often! Thanks so muchM

23 Apr 2015 - 3:33am

Danielle


Just pulled some out of the oven!!! They look sooooo good!!!

24 Jun 2015 - 3:26pm

Scotch Eggs fr…


First thing I learned is that I packed way too much sausage around my eggs! You dont need to wrap a ton, just enough to cover the egg properly. Because I used too much sausage I had to cook them longer. I did drain all of the grease off of them and they were a huge hit. The kids loved that they could eat breakfast with their hands and my uncle ate four. I am pretty sure he needs a trip to his cardiologist after this. In my defense I did use turkey sausage (DONT tell anyone!) All in all I am glad that I started with Scotch Eggs because they are fairly easily to make and since they were a hit it made introducing other dishes to the family easy. You cand find the recipe here.

21 Jul 2015 - 5:01pm

Molly


Thanks for the Facebook 'bump' of this post. All of a sudden it occurred to me that this might be a solution for hubby's lunches. He dislikes sandwiches, needs on-the-go food that doesn't require utensils and needs protein. Shopping anyway today, I'll pick up some sausage! Thank you...cross fingers it works for Mr. Picky. :)

Theresa


These should work well, Molly...and also fit the bill nicely!

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