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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21 Jul 2015 - 5:38pm

Anna Lapping

There is a pub here in Greensboro NC, The Marshall Free House, that makes Scotch Eggs for their brunch. they have figured out how to make them with slightly runny yolks. I'm thinking they use one of those egg cookers where you poke a hole in one end and the eggs are really steamed, not boiled, then chill them until the whites firm up, and proceed with the recipe. I'm going to have to experiment with that one.

20 Sep 2015 - 12:38am


When my husband decided not to eat pork anymore I had to adapt my favorite recipes. Therefore, I now use turkey sausage and it makes a good substitute.( I make mine.) I have fried them, baked them and the baked weren't very good. My grand daughter tried something different she did a short fry on the Scotch Eggs till light brown then finished them off in the hot oven. She said they taste just as good as the King's Head Pub in St. Augustine, FL.

30 Dec 2015 - 6:09am


I used this recipe as a starting point. I used half pork breakfast sausage and half hamburger, mixed it together with an egg, oatmeal, worcestershire sauce, and finely chopped onion - basically a meatloaf. Then I wrapped the eggs in the meat mixture and baked it with no breading. They were pretty amazing - my teenage sons and husband loved them. Even though they browned up very nicely, I think next time I will try breading them just to see how it turns out. Thanks for all the hreaf recipes on your site!

01 Feb 2016 - 11:56pm

5 Valentines …

breakfast! Treat her to an Outlander-inspired meal by starting off with Scottish mornings rolls and Scotch eggs by Outlander Kitchen. (Bonus points for wearing a kilt.) Follow up with this Harry Potter

01 May 2016 - 9:48pm

Davina Jeffrey…

YAY thanks for this, been looking for a nice traditional recipe. I haven't had them since I moved to the States and I miss them. My Dad used to sneak them in the shopping cart :) I'll have to use gluten free panko, so they may not taste quite the same :( My husband has never had them, but he likes the sound of this much better than the black pudding my Granddaddy used to give me with my breakfast! Pretty sure he wouldn't turn his nose up at the square sausage or bread though. Oh god I miss the bread!

Anna Lapping

Davina, my husband LOVES square sausage and I usually keep some in the freezer, but haven't made it in several months....need to get on the ball with that. Thanks for the reminder.

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