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.

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