Friday, March 13, 2009

Scotch Eggs: A How To


"In a quest for foods which pair well with whiskey, I have become obsessed with the Scotch Egg. Concentric spheres of protein and fat form the cradle in which within my stomach, hardwood-aged corn liquor will rest." -From Scotch eggs, an ode
I love how this lyrical quote from Ira's blog, Being Totally Sweet In Chicago, is talking about how eating meat wrapped eggs is a great way to prevent a hangover. Its like lace curtains in the trailer. But these meat wrapped eggs made the perfect snack for the whiskey tasting Ira hosted here at the house last night. It was awesome! Ira got a bunch of people to bring tons of whiskey for me to drink, and he made all the food. I could get used to this!



I came home from work yesterday to an aproned Ira, hard at work in the kitchen. He had been busy researching scotch egg recipes, and was actively putting his knowledge to the test. Here's the recipe he came up with:

Ira's Scotch Eggs
  • 1 1/2 lb ground pork
  • 1/4 c. fresh parsley, finely chopped
  • 1/2 small onion, grated
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp powdered sage
  • 1 tsp thyme
  • 1/4 tsp Cayenne
  • 1/2 tsp - 1 tsp salt
  • 8 hard boiled eggs
  • 1/2 c. flour
  • 2 eggs lightly beaten
  • 1 c. bread crumbs


Mix pork with herbs and spices.



Rolling out a patty of the spiced sausage, wrap around hard boiled egg.



Roll sausage wrapped eggs in flour, then egg, and finally in the bread crumbs.



Bake at 350 for 20 minutes.



They were successful at absorbing lots of alcohol because today I feel great. And, they were yummers!



**Notes: The eggs needed a bit of salt. I added in the recipe above some salt to the sausage. I might roll the egg in a bit of salt before I wrap in the sausage in an attempt to salt the egg a bit. I also think wrapping the eggs in bacon or prosciutto would be a great addition.

3 comments:

Ira said...

Your documentation here is impeccable, no thanks to my constant movement during the photographs.

Elizabeth said...

OMG, this is one of the most incredible things I've seen lately. I want to try this. I can even see making into a sort of salad - slicing the Scotch eggs over some bitter greens...maybe with a mustardy vinaigrette.

Anonymous said...

In a quest to supply "good eats" for my husband's scotch tasting group (SMOG) I came upon your Scotch Eggs recipe. I knew from the initial quote that this was a must for the night! I am a huge proponent of eating well while drinking so as to help with the feelings that are sure to follow the next day if you don't. Thus, I was assured from the ode that this would help the guys to be functional for whatever came their way the following day! Your directions were impeccable and the eggs turned out beautifully!! Two days later I am still hearing about the "Scotch Eggs" and getting requests for the recipe! I must say the flavor increases as time passes and they are quite good leftover and cold straight out of the refrigerator! Thank you soooo much for sharing!!
Vic in AR