……there is no sun up in the sky……………err, no, not exactly. What I’m wondering is, why these are actually called ‘Scotch Eggs’. They’re not actually Scottish (originally produced by Fortnum and Masons, a London based food emporium), so it’s a bit of a mystery (though, if you know, please do tell me). The nearest I can think of is that, as they were made for picnics, and that the company that produced them was fairly upper class, then the gentlemen may have been nibbling these while sipping their Scotch and the chauffeurs and maids arranged the picnics to the ladies satisfaction. Anyway, it doesn’t really matter, they’re very nice and easy to make, and one of the things that I actually missed when I became a vegetarian. It’s now 20 years ago (12th of March, if you’re interested) so Happy Anniversary to me. Now, if you’re going to make ‘proper’ ones, you’d just go buy some sausages and use the filling. Vegetarian sausages don’t really work for this, the texture is just wrong. You could use a falafel casing for the eggs, but if you’re in Britain, and are near an Asda store, I can recommend their ‘Chosen By You: Meat Free Lincolnshire Style Sausage Mix’ which already has sage and pepper added. I haven’t tried the SOS or Granose brands, but I suspect they’d be suitable.
- 4 boiled eggs (put into a pan of cold water, bring to the boil, let it boil for 5 minutes, then turn off the heat and let it cool for 15 minutes before shelling them).
- 1 cup of plain flour
- 1 beaten egg
- 1 cup of Panko breadcrumbs (you can use ordinary ones, but the Japanese Panko ones give a better crunch)
- 150g pack of soy sausage mix
Preheat your oven to 180˚C
Okay, so you’ve got your boiled eggs…..
And your flour, beaten eggs and breadcrumbs…..
And you’ve made up the packet of sausage mix as per the instructions (you could add some extra herbs and/or spices, depending on your personal taste, just saying)…..
So now you split the sausage mix into 4 and mold it round the boiled eggs. It doesn’t look like there’s enough, but persevere, it will completely cover the egg. Roll the sausage covered egg in the flour, then around in the egg, and finally in the breadcrumbs. Repeat with the other eggs. Wash your hands between each egg as the crumbs really stick to the egg. Place them on a baking tray and place into the preheated oven for 20 minutes.
They should be a lovely golden brown colour when they come out. Then all you have to do is let them cool down.
Then either pack them into a picnic basket, or have them for a pretty darn good lunch. In either case, sipping Scotch is optional.