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Catriona 
Posted: 03-Dec-2002, 06:52 AM
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The word 'Scotch' is acceptable when used to describe food or whisky!

SCOTCH EGGS
4 eggs
seasoned flour
half pound pork sausagemeat
Dried or fresh sage to flavour sausagemeat, as required - this is not essential, but we like it in our family!
Salt/pepper to taste
lightly beaten egg
toasted breadcrumbs (make your own, shop ones are not the same)

Hardboil and then cool eggs. Peel. Roll eggs in seasoned flour and divide the meat/herb/seasoned mix into equal portions and roll each into an oblong, big enough to cover one egg. Place egg in middle of mix and mould the meat around the egg - check there are no cracks in the mixture, coat with egg and roll in the breadcrubs. Deep fry in hot oil for 4-5 minutes. Drain. Best eaten cold.
This is a handy picnic standby.
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Cabbagehome 
Posted: 03-Dec-2002, 12:52 PM
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::viking These are a family favorite. We first had them, when we went to our first Ren Fair. My daughter started making them at home the next day.  They are becoming an Easter tradition in our family.
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Catriona 
Posted: 03-Dec-2002, 06:18 PM
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When I used to have a big Hogmanay party, I used to make LOADS of them!

Why would they be available at a Ren Fair?  Was it because they were a traditional Scottish dish?

An Easter tradition?  It'd be too cold to eat a picnic in scotland most Easters!  

Our Easter tradition when I was a young girl was to hand paint and decorate hard boiled eggs, which we used to take down to the King's Park (bottom of Arthur's seat and Salisbury Crags)  We used to climb the most accessible part of A's Seat and roll the eggs down - we ran after them, it got faster and faster the steeper the descent.... the eggshells cracked and we ate them - they tasted wonderful  :D
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Cabbagehome 
  Posted: 04-Dec-2002, 09:05 AM
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::viking I wondered where Egg Rolling Races came from. ::hehe
Well the easter bunny hides, so many hard boiled eggs, so every child gets a chance to find many, we just have to have a different way to serve them. So after the eggs are found, I go scotch up several for breakfast. Yes in Michigan, Easter is not picnic weather, it usually rains. I have lived here for 28 Easters, and can count on one hand, the number we have had without rain.
They are probably sold at our Ren Fair, because they can be eatten with the fingers, and are portable.
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Catriona 
Posted: 03-Jul-2003, 05:58 PM
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I thought I'd 'bump' this thread - cos Scotch eggs make good picnic food -and as it is summertime, maybe some of you would like to try this traditional Scots 'delicacy'! biggrin.gif
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Shadows 
Posted: 13-Aug-2005, 10:33 AM
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Scotch Eggs

Here is a simple recipe for making a traditional Scottish dish which is still popular served either hot, or cold at picnics.


--------------------------------------------------------------------------------

Ingredients:
1lb sausage meat
5 hard boiled eggs, with shells removed
1 large raw egg
3oz approx of dry breadcrumbs
Pinch of mace, salt, freshly ground pepper
Small quantity of flour

1 tablespoon water

Method:
Dust the hard boiled eggs in a little flour. Mix the mace, salt and pepper with the sausage meat and divide into five equal portions. Place on a floured surface. Wrap/mould the sausage meat round the egg, making sure there are no gaps. Beat the egg and water together and coat the meat-covered egg with this and then breadcrumbs (you may have to press the crumbs onto the meat). Deep fry in hot oil (360F/185C) taking care as you put the eggs into the oil. Cook for about 5/6 minutes. If you don't have a deep fat fryer, they can be cooked in oil in a frying pan, turning frequently to ensure the meat is fully cooked.
Drain and serve hot or allow to cool and keep in a refrigerator for a cold snack later.



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zeryx 
Posted: 04-Nov-2006, 07:32 AM
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Ingredients:
1lb sausage meat
5 hard boiled eggs, with shells removed
1 large raw egg
3oz approx of dry breadcrumbs
Pinch of mace, salt, freshly ground pepper
Small quantity of flour

1 tablespoon water

Method:
Dust the hard boiled eggs in a little flour. Mix the mace, salt and pepper with the sausage meat and divide into five equal portions. Place on a floured surface. Wrap/mould the sausage meat round the egg, making sure there are no gaps. Beat the egg and water together and coat the meat-covered egg with this and then breadcrumbs (you may have to press the crumbs onto the meat). Deep fry in hot oil (360F/185C) taking care as you put the eggs into the oil. Cook for about 5/6 minutes. If you don't have a deep fat fryer, they can be cooked in oil in a frying pan, turning frequently to ensure the meat is fully cooked.
Drain and serve hot or allow to cool and keep in a refrigerator for a cold snack later.


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