History Of Scotch Eggs - Original 1805 Recipe - Old Cookbook Show
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- Опубликовано: 28 янв 2023
- History of the Scotch Eggs Recipe - Glen And Friends Old Cookbook Show
Welcome to my channel! Today, I'm taking you on a journey through the history of one of Britain's most beloved pub snacks: the Scotch egg. In this video, I'll be sharing the story of how this dish came to be and the evolution of the recipe over the centuries. You'll discover the origin of the name and learn about the very first recorded Scotch egg recipe from 1805. I'll also be sharing a traditional recipe for making Scotch eggs, using only the freshest and highest-quality ingredients. Whether you're a history buff or a foodie, this video is sure to delight. So sit back, relax, and let's explore the rich history of the Scotch egg. Don't forget to like, comment, and subscribe for more delicious recipes and food history videos on Glen And Friends Old Cookbook Show.
Original 1805 / 1807 Recipe:
Scotch Eggs.
Boil hard five pullets eggs, and without removing the white, cover completely with a fine relishing forcemeat, in which, let scraped ham, or chopped anchovy bear a due proportion.
Fry of a beautiful yellow brown, and serve with a good gravy in the dish.
1829 Mistress Dods
571. Scotch Eggs.-Five eggs make a dish. Boil them hard as for salad. Peel and dip them in beat egg,
and cover them with a forcemeat made of grated ham, chopped anchovy, crumbs, mixed spices, etc.
Fry them nicely in good clarified dripping, and serve them, with a gravy-sauce separately - Obs. Eggs may be boiled half-hard, wrapped in puff-paste, dipped in egg and crumbs, fried and served as a side-dish or supper-dish.
1902 High Class Cookery
Scotch Eggs.
Ingredients.
Three Eggs, hard-boiled.
Half a pound of Quenelle or Sausage Meat.
Egg and Bread-crumbs.
Tomato Sauce.
Remove the shells from the eggs and cover them thinly with the quenelle or sausage meat.
Then egg and crumb carefully and fry in hot fat.
Cut each egg carefully in half; arrange the cut side upwards on a dish, and serve tomato sauce
round
1938 Scottish Woman's Rural Institute Recipe:
SAUSAGE EGGS (I)
3 hard-boiled eggs, ¼ Ib. sausage meat, ¼ lb. bread-crumbs, 1 raw egg, salt, pepper and a little nutmeg.
Skin sausages and put into a bowl with bread-crumbs and seasoning.
Mix with egg, divide into three, and with floured hands roll each hard-boiled egg in the mixture. Fry in hot fat.
Cut in two and serve hot or cold. Cold meat or chicken may be used in place of sausage.
E. H. MORTON, Kingsbarns W.R.I.
SAUSAGE EGGS (II)
2 eggs, ¼ lb. sliced sausages, ½ tablespoonful seasoned flour.
Boil eggs for 10 minutes, stirring occasionally to keep yolk in centre. Take shell off, and dip in seasoned flour.
Roll in sausage meat, taking care to cover all the egg. Coat with beaten egg and bread-crumbs, and fry until a nice brown in boiling fat.
Miss ROBB, Powmill W.R.I.
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For everyone who is leaving comments / emailing me about Fortnum and Mason 'Inventing' this recipe in 1738...
The Fortnum and Mason story is a great story - but there is no evidence to prove it. None. The Fortnum and Mason archivist has nothing to back it up, no documents, or ledgers, menus, none of their advertising from the time period, etc; their position is "you'll just have to believe us". I can't just believe it, Fortnum and Mason have paperwork for so many other things that they've done, dating right back to their founding... but for this; apparently nothing. There is no mention in any of the newspapers of the time, nothing to back up that story. It's more believable that aliens brought the recipe to earth.
Anyway - the absolute first time that 'Scotch Eggs' in reference to a recipe for boiled eggs wrapped in sausage meat appears in any documented way is in the cookbook I held up from 1807 (first printed in 1805).
I trust your research 💯
Hiya Glen, I'm with you on that one
I'm going to put this here because I'm not sure where else. I like your explanation for the origin of the name. Some points that make it for me. A very common way to preserve and ship eggs was to grease them with butter or animal fat or mineral oil or... (no deep dive into sources but it shows up in Mrs. Beeton's) and then packing them in sawdust and/or oat bran. What would a greasy egg rolled in oat bran look like? For the name, two reinforcing lines, Scotland did a huge egg trade to London and elsewhere so these greasy, bran-covered eggs would be from Scotland. Also, "scotched" was a word meaning wedged or packed in tight like greasy, sawdusty eggs in a shipping barrel. So you have scotched eggs from Scotland which are coated in oatbran. Not too hard to see the name be applied to a coated egg, the resemblence would be even stronger after breadcrumbs became common.
@@markstyles1246 not knowing the history you pointed out, I was thinking the same thing, as I remember seeing information on egg storage like you mentioned on the US before refrigeration. I bet this came over by Scottish immigrants.
This is pretty late but if you ever come back to scotch eggs try hard boiling again fry and bread them then cut them in half and use the yolks to make deviled eggs and pipe that back into the halves.
Don't ever worry about showing your research for old cookbook recipes. People should understand that this is exactly what the show is about. How dishes were prepared a long time ago! Ignore the criticism and keep doing what you do. We appreciate you, the time you put into these videos, and the money you spend on the ingredients just for this purpose. Haters gonna hate...ignore them. Sending love to you and Julie from Maine 😊
And really, controversy = click = growing channel!
@@3kids2cats1dog Yes, but in the same aspect: controversy=stress=throwing ones hands up saying "why do I bother"?
Both sides of the scale are valid. 😊
Could not agree more it must be a bit disheartening to get negative feedback after sharing research. Keep doing what you do Glen plenty of us very much enjoy your work.
💯
@Julie Whiting and this is exactly what I like about this show. I find the history of food fascinating.
The first time I made Scotch Eggs was over 50 years ago for a British Pub Food event at college. The recipe I had was exactly like yours and they were intended to be served at room temperature and eaten by hand. They were also touted as a great picnic food. Fast forward 45 years and I'm in the Borough Market in London were they were served hot, breaded and runny. Food morphs.
My memories of Scotch eggs in the 80s is that they were always hardboiled and served room temp as well. They were also, as you say, a picnic food or a food you brought along to some outdoor summer event or day out.
I always like getting the best from all of the 'worlds I know I already enjoy at 30'.
I've been thinking the best way for my tastes would easily be 'a full cook-through', when cutting them cut the ends off of both giving you approximately two to three 1-1.5 centimetre thick slices. The slices I'd put on a lightly buttered piece of toast & the ends would have as the 'solo crunch' that I'm often looking for. Or even just cut the corners/a side off the bread and use it like the Indians & some Africans and some peoples in the middle-East have used breading to scoop & grasp things to eat it.
I definitely am going to try these as my grandfather is a butcher & probably could get some good sausage meat... I'll hold off on the anchovies though.
I don't mind them hot, but I wouldn't care for them runny at all.
Love a chilled scotch egg.
The basic rules are ‘served hot=soft boiled……..served cold=hard boiled’
Cold and hard are far more common, you find them pre-packaged next to the sandwiches in any British supermarket.
Hot ones are far rarer and should be enjoyed at a good pub or decent market food court. Perfect with a touch of mustard.
I’ve had scotch eggs here in Ontario Canada and it was as you describe as well. Served at room temp as a on the go type of food. Was a popular lunch item for ppl that worked outside actually. And this is only 10 or so years ago.
Several years ago I saw a RUclips video saying hard boil the eggs, someone commented with a famous TV chef saying no one in history ever did it with hard boiled eggs. Glad to see you show the book with the original recipe in it.
Being from the UK, I don't think I ever saw them made with soft boiled eggs until pretentious chefs started making them that way in the last 20 years or so.
What TV chef said that? as a brit who has eaten more than my shares worth of Scotch Eggs, they have all been hard boiled.
You only get soft boiled ones at poncy resturants.
Also, I would think that it's harder to wrap sausage around a "squishy" (not firm) egg.
About the best thing you can do is take anything any famous tv chef says and throw it out the window. Well maybe Alton Brown is the exception but he's pretty good about correcting himself when he does get things wrong and backs up what he does with science.
@@Spaced1999 Yup me too. Agreed...the whole soft egg thing is from pretentious twatty chefs.
As a librarian with an undergrad in history (taking as many food history courses as available at UofG - which has a great cookbook collection AND historical Scottish book collection) - Glenn's use of newspaper databases and historical monographs make me happy. Sometimes you wonder if the price institutions pay to vendors for digitized newspaper collections is worth it as the cost-per-use can be quite high. But look at that!
11:31 That "lot of talking" is _exactly_ what I'm here for in the Old Cookbook Show, though! I _love_ hearing the history and how recipes evolve, and what factors outside the kitchen affect them!
As a Brit… Scotch eggs are a national treasure
Can’t eat them all the time though, the NHS doesn’t have enough cardiologists. 😆.
I like to add American Southern sasauge gravy to mine, not traditional but good.
The problem is most people only know those dry balls of sadness you buy in a packet in the supermarket
@@Clone683 dried balls of sadness. 😀
And as we found out during covid, they count as a 'substantial meal'!
I've always enjoyed scotch eggs best cold, breaded with a hard yolk, as a picnic food or packed lunch. The breading both improves the flavour greatly, and makes it so you can touch it and eat it out of hand without getting greasy fingers.
Your basic scotch egg nowadays is pretty much what you made with a breadcrumb coating. However gourmet scotch eggs are now quite common in the UK, using a variety of sausage meats and sometimes using duck eggs. We also have the Manchester egg that uses a pickled egg and a mixture of pork sausage and black pudding. You even get some scotch eggs made with haggis.
I love how optimistic Julie is! Her positive energy is so beautiful! ❤️
I would love to play a game of snakes and ladders or Trouble with her.
I'm British and I've never had or seen a Scotch Egg with a soft boiled egg. Only a hellion would want it that way. 😁
I love your historical explorations, as I've done quite a lot of that myself.
Don't know when soft-boiled eggs became popular -- Scotch eggs were pub food back in the Pleistocene when I first encountered them, and necessarily hard-boiled. I used to make them for picnics, floured and then breaded with crumbs (panko are lovely) and baked instead of fried so they weren't greasy when cold. Excellent with a honey mustard dipping sauce. A cold soft-boiled egg sounds . . . kind of gross, honestly.
That sounds so good! I'll have to try that! Baking sounds way easier. What temp/how long did you bake them for?
I was wondering about baking them. Deep frying sounds easier than pan frying if you have a bunch but... Baking would be easier yet, less messy, and less greasy. Glad to know someone has already done it with much success!
Always enjoy your historical commentary on items you do. Don't ever apologize for putting things in context. It's what makes your channel stand out for me. Keep up the great work!
I believe a local fine dining Scottish restaurant has modified the recipe and calls it Sausage McMuffin
Oh this made me giggle!
That was inspired!
😆 And we still need a dedicated sarcasm font !
Scotch eggs are English not scottish
I make these for Christmas breakfast every year. The British recipe I use calls to bake them for about 25 minutes. Much easier than frying if not as historical.
I was thinking air fried :)
I made 1 years ago and thought it was way too greasy. When I try again, I'll bake them. Thanks for the idea.
I much prefer baking them too.
Yes, I was taught to bake them also. Come on; people, You've already got grease in the sausage!
Breaded and baked?
I love your long stories and rants. I learn so much from them.
Thanks for making these cool videos for us Glen!
Glen, to me, the evolution of both recipe ingredients and methods over time reinforces your mantra of "make it your own." Today's food media and personalities seem to get so caught up on there being only 'one true way' to fix a dish the 'right' way, with blind fealty to a single recipe. I love that you teach methods and tell us to "make it our own" and appreciate the time and effort you put into educating us about the historical basis for modern recipes.
Notticed you had a clip from the Nottingham Guardian, I grew up in Nottingham. One of the first thing I made in school cookery class, circa 1970 was Scotch Eggs. They tended to be served cold with salad for posh teas and used for picnics. Made them myself for a party tea once and they all got eaten. The eggs were hard boiled. My Mum made them before this, not often though. Enjoy watching your videos, I have been cooking a long while and have learned some useful tips from your demonstrations. Now in regular practice in my kitchen. Referring back to an old video, my Mum used to do Parkin, much like the one you made. I use her recipe when I make it. She used my Granny's recipe.
As told from the British Lady I used to buy them:
They’re breaded to make them easier to wrap in a cloth. They were for taking into the fields while watching the sheep.
I’ve had them warm and cold. I love them both.
I used to work at a ren faire and we made so many scotch eggs every week. Two whole days of week work every week rolling scotch eggs lol. Then we had to cook them all day every day on the weekends. People love those damn eggs. We could never make enough.
I handmade my first Scotch Egg as part of my culinary class when I was a teen in Ireland. I adore them.
We always hard boiled them, the fashion for soft boiled eggs is relatively new from my perspective.
The breading stops the sausage from getting a crust and so it steams more than fries. The breading gives the crunch and the toast flavour but also a protective additional layer to reduce "cracking" during the cooking but also, as it has become a picnic food which can be eaten cold the breading helps hold it together verses sausage alone.
Its a popular pub snack too.
My best friend was from Wales. Scotch Eggs was her dish she shared at every holiday gathering. Her’s were always beautifully made, with the perfect amount of sausage wrapped around each egg. I’m sure that was from years of experience.
I like the "preserved egg" hypothesis, as one would assume that an egg preserved in lime water would taste a bit "off", and covering it in sausage would disguise that, as well as any discolouration. I've eaten two or three Scotch eggs here in Nova Scotia, where are considered to be a traditional Scottish food. I've never had a runny one, and all the ones I've had were breaded, and served at room temperature. I imagine that one of these, wrapped in paper, would be even better "pocket food" than a baked potato.
@@paulguise698 The Fortnum and Mason story is a great story - but there is no evidence to prove it. None. The Fortnum and Mason archivist has nothing to back it up, no documents, or ledgers, menus, none of their advertising from the time period, etc; their position is "you'll just have to believe us". I can't just believe it, Fortnum and Mason have paperwork for so many other things that they've done, dating right back to their founding... but for this, nothing. There is no mention in any of the newspapers of the time
My lead at work was from England and would bring Scotch eggs for potlucks sometimes. She did roll them in crumbs and would then bake them till they were brown and crisp all over. Served with a mustardy mayonnaise dipping sauce, they were wonderful! Oh, and they were hard boiled.
The thing I've learned most about watching your channel is when you say "go slow and take your time" with new recipes. You take the stress out of cooking and it has made me more adventurous in the kitchen and I've grown so much. Thank you for doing what you and Julie do!
The newspaper article you're talking about was most definitely referring to preserved eggs. If I remember correctly, the traditional Scottish method of preserving eggs is in butter. They'd take freshly laid eggs, clean them off, and then roll them in hands coated with butter. Between the bloom on the shell and the fat of the butter, they could keep them for months and they supposedly tasted incredibly fresh with just a hint of butteriness to them!
I just had scotch eggs last night at a local Irish restaurant. They are made pretty much as this recipe, and are hard boiled. They come with a little bit of mustard dipping sauce. Quite good and one of our favorites.
11:30 "it was a lot of talking just for a boiled egg with sausage on the outside"
It was the best part of the video, truly enjoyable ;)
I fell in love with Scotch eggs years ago at the local Irish, English, and Scottish restaurants and pubs. Every one of them made them different, so I don't have strong feelings about the "right way," but what you made was my perfect Scotch egg.
When I was at UBC in the 1970s, Scotch eggs were sold in the delicatessen within the Student Union Building. They were kept under a heat lamp, reasonably priced and the perfect accompaniment to an afternoon of hitting the books. A favourite memory.
As a Brit. If you give me a pint of beer, a scotch egg and rugby on the TV. That is about as happy as i'm ever going to get in this lifetime.
I live in St. Louis, Missouri and we have a few restaurants that serve these. I absolutely love them! The restaurants that I have had them boil the eggs hard and do not add a breading. They make them in the same fashion you did. Excellent video!
I used to live in St. Louis (and my parents were from there). Good Italian food but what I really miss is toasted ravioli.
I love Scotch eggs. Thank you for being brave enough to take on the video. A nearby restaurant run by an expatriate Irishman always has them on the menu. I don't remember any breading; I was too busy happily eating!
One of your books definitely called for pullet eggs which are very small. The centers would warm up quicker when frying the outside meat.
I love the history. Fascinating!
I have a fond memory from when I was a kid. We had a corgi x jack Russell terrier dog called Bubbles, one day he came inside with a nose caked in mud and had clearly been digging in the garden. Mum went to look outside for the hole and almost stood on something foul looking, it resembled a green rotting dead hedgehog, we figured out it was the scotch egg that had been sent to school in my lunch box and hadn't been eaten. It had been given to Bubbles when I got home, he had buried it and dug it up months later to present to us, when it was good and ripe. He was such a character, I miss him 🥺❤️
Thanks, Glen! I really enjoy hearing about your research and the threads and rabbit holes you get to follow. I wonder if the original term "scotch egg" for preserved eggs was referring to the ones packed in a keg with strong lime water. If this keg was a wooden barrel, perhaps an old scotch whiskey barrel, then that would explain the "scotch" part of the name.
thank you for this research. Babish did a whole video on how he tried to get a softboiled egg and couldn’t. Because truly, that is basically impossible. So thanks for showing the books say hard boiled. I bake mine because there is plenty of fat in sausage, they sort of oven fry. I also thought it came from "scotched" but myth or legend these are yummy and my favorite to pack for lunch.
All my friends are recipe guinea pigs, so far no complaints. I love the history and seeing how some dishes have changed over the year. The two cooking shows I watch regularly are this and Tasting History - food and history goes together so well.
Well Glen you mentioned the definition, according to the Oxford Dictionary's origin of the word describes Scotch as an "early 17th century (as a noun): of unknown origin. The sense ‘put an end to’ (mid 17th century) results from the influence on this of the notion of wedging or blocking something so as to render it inoperative" such as the preserving techniques for eggs by blocking the pores of the shell. This is one of the most interesting historic recipes you've done so far in terms of research. 🙂
The first time I had scotch eggs, they were quartered lengthwise before wrapping in sausage. That was probably to extend the quantity for a finger food buffet, but I actually preferred that meat to egg white ratio.
We prefer them soft boiled, breaded, and with a side of freshly made spicy Coleman's mustard. Deep frying them makes less mess. We don't do them very often, but when we do, we go all out, 3-step dredging station, two cookie sheets with wire racks full of them. This is one of those family favorites one of my children ask for as a birthday dinner every year. An aioli sauce is also a nice option for a twist.
I lived in the UK for nearly a decade, but am now back in Canada. I really miss having scotch eggs readily available. They are the perfect on the go snack!
I can't begin to tell you what a blessing you, Julie, and your channel are. ❤️
I have eaten Scotch eggs all my life and found the history and possible naming, really fascinating. I have a love of Scottish food and would love you to do Stovies history and how it is different depending on where in Scotland you originated. My granny's stovies were layers of potato, onion and sausages with a clear or brown gravy but I have seen it like a stew as well. Thank you for the work you put into finding the histories of different foods.
I was born in arbroath and the one food i hated as a kid was stovies, my older sisters loved them so once a week thats what we had, ukk, I have made all sorts of stuff from back home for my kids but not stovies, they love triffle.
I'm not familiar with that one and had to look it up. That looks really good! 😋
Had them once in a British-themed cafe in Chicago. They were OK. But with zero desire to make or eat these, I still really enjoyed this episode-the history was fascinating!
I will continue to comment about how underrated this channel is, in hopes of the youtube algorithm picking it up! it’s hyper authentic!
Very interesting seeing how the Scotch egg developed over time, I'd never thought about where the name came from just assumed it originated in Scotland. Your reasoning of it being named Scotch as links to preserved eggs makes perfect sense. As an English viewer the Scotch egg was always covered in breadcrumbs and hard boiled and largely the preserve of picnic fare. Never had one myself as I can't stand eggs.
I have a similar problem -- my tolerance for eggs is limited, and doesn't extend to hard-boiled, usually. Scotch eggs are an exception, but only because I eat them with a honey mustard sauce.
@@AntheaRutherford It's the slimy texture of a hard boiled or fried egg etc UGH Just thinking about it! The only time I use them is in baking etc.
I made them once for a picnic the next day (crumbed and served room temperature) from a recipe where you bake the eggs. I went with that one as I've always been a little afraid to shallow or deep fry things. Served with a homemade tomato sauce, I remember them going down a treat.
On another note, when I'm reincarnated I want to come back a food historian. I had great fun reading about the battle between Australia (my country) and New Zealand over who invented the pavlova, and then some FHs found an older recipe from New Zealand... the look and sound in that woman's voice as she talked about her discovery was just bliss.
I do bread my scotch eggs as I think it helps keep the sausage from shrinking off the egg. I also bake them so they aren't so greasy. We love them.
My Scottish grandfather taught my grandmother to make them, pan-fried, with just the seasoned sausage on the outside, and that's the way I learned. Since they're so tasty that way, I haven't felt any desire to add extra steps to the process!
I used to race sailboats when I was younger, with a bunch of transplanted Brits. Scotch eggs were always part of the morning feast while sailing to the start line. No breading. With Bloody Mary's. Great memories. Thanks.
edit: Hard boiled and they were put on a sheet pan and roasted in the oven after wrapping in breakfast sausage. 12 done at the same time.
I've had a Scotch Egg at a British themed restaurant here where I live in the south and loved it. It was breaded and deep fried, which gave it a nice crunch. Our local tex-mex restaurant is doing a riff on this with avocados- halved, peeled, stuffed with meat (beef or chicken fajita or shrimp) & jack cheese in the space left by the seed then breaded and deep fried.
In the 1829 cookbook you showed, it gives a couple of variations. One is that the eggs may be boiled “half-hard”, wrapped in puff-paste, dipped in egg and crumbs and fried. The second variation is to hard boil them, slice them, and serve in a white ragout-sauce with a whole yolk in the middle. The second variation isn’t anything like what we would call a scotch egg, but there it is under that heading. Very interesting,
I lived in Scotland for 6 years and enjoyed modern scotch eggs there. The ones I have eaten were from a restaurant or ready-made from a grocery store, and were breaded. One effect of the bread crumbs and frying is it has a crunchiness to the outside. The sausage layer is very thin and you hardly taste that it is sausage, because of the browned crumb exterior. This history info is very interesting, and I might want to try making them.
Sister baked these to take to a Scottish Highland Fair to share with family and friends. She oven baked them with a parchment paper tent over them so as to catch the spatters. No turning or fussing. Love Scotch Eggs! Slainte Mhah!
i lived in inverness scotland in the mid 90s, and every scotch egg i ate was hard boiled. we would take them hiking, eat them for breakfast, or even just a snack, all the time. i lived off those things, and sausage rolls. delicious!
The first time I had a Scotch egg was when I was in London a few years ago. At a street market I bought a Scotch Egg from a food vender that had a layer of blood sausage around the egg and then the sausage meat. It was fantastic.
An aside about one of the old ways of preserving eggs: "water glassed" eggs, which are fresh eggs preserved in pickling lime.
We have chickens and are in several chicken groups, and water glassed eggs are an occasional point of argument.
Anyhow, I love your old, deeply researched topics like this. Thanks for these!
I love Scotch Eggs! The breading is not needed but a nice touch and herbs can be added for a little change. But you forgot the gravy! A yummy way to eat this very delicious fast food.
I had my first Scotch Egg when stationed in England in the late 70's at RAF Croughton. I went to the Oxford Covered Market. I do not remember which shop I bought it from, but it was hard boiled, not breaded and served at room temperature. There are several places here in Las Vegas that sell them. Most are hard boiled. Some or breaded some not. Keep up the good work.
As an American I found Scottish Eggs, breaded a few years back and
now I am always asked to make them.
I made Scotch Eggs and took them to our family reunion one year. I got loads of compliments!
I have had a lot of Scotch Eggs. Oddly enough I had them in Japan where I had lived for 20 years, and I had found them in Irish Pubs. One pub chef was an excellent chef. Every Thursday would be the day he made Scotch Eggs. It was "breaded" (panko) but he made is breading with breadcrumbs and unsalted potato chips making the breading extra crispy and they egg was soft boiled but was deep fat (lard/tallow) fried. I have make it myself several times and I have used soft boiled eggs and baked potato chips in my breading. I shallow fried mine in non animal fat oil.
A good variant is black pudding mixed with the sausage meat or haggis “meat” mixed in with the sausage meat. We always egg/breadcrumb ours and deep fry. Fascinating to hear the history of a recipe as always.
This was great, Glenn. I love all the stories behind the Scotch egg. Thank you for all your research. When I go to antique stores, I am now on the lookout for old cookbooks thanks to you. Hope you and Julie have a great week. 😃
I make these every so often for my husband as a special treat. I boil the eggs all the way through, because we prefer things that way. Blot them dry, cover with spicy breakfast sausage (per my husband's preference) Then into well seasoned flour, a dip into beaten eggs and then into panko that I've seasoned a bit. I brown all sides until perfectly golden and then finish up in the oven. Not difficult, certainly, just a little fiddly. They do re-heat nicely the next day in a toaster oven.
A bird's nest is a dive bar, finger food favorite: two breaded Scotch eggs in a basket of fries. The eggs are cut in quarters for sharing, always hard boiled, and usually served with honey-mustard. There are several bars in my city that serve them, and I'm a fan. One place exclusively uses country breakfast sausage, another uses ground beef.
My Nana preserved eggs by dipping for a few seconds in boiling water, then in hot wax (which sounds like what you did). She would put them in a box of sawdust, blunt side up, not touching the box or each other. Several layers deep. She said they had to be kept in a cool, dry place and they would last for years. My uncle and aunt got many dozens of eggs from an industrial kitchen that was shutting down - and followed Nana's instructions. They were still cracking open good, usable eggs two years later.
My grandmother served "Scotch Eggs" when people went out early with no chance to take the time for a full breakfast. T must have been about 5 0r 6 at the time and have no memory of why we were up and out so early. They were eaten in the buggy on the way to wherever. They were always breaded "to keep the grease off our clothes". It couldn't have been on a Sunday because the concern would have been to keep the grease of the Psalter and Hymnal. I always loved them probably because it was a rare occurrence. Keep up the good work. Ian MacDonald.
Here in the UK Scotch Eggs are a snack that's almost a national treasure. I'm 55 and have grown up eating these. I have no memory of Scotch Eggs ever having runny yolks as a kid or as I got older until fairly recently. Is the runny yolk thing just something a fairly modern chef came up with which became trendy and was adopted as "the right way" to make these?
Great video as always. Thanks.
Someone has mentioned Heston Blumenthal as the culprit.
Grew up in Toronto and remember Scotch eggs from my youth. They were usually coated in breadcrumbs and always very delicious. A side dollop of HP sauce added some extra flavour.
My grandparents were Scot. I really enjoyed having Scotch Eggs. It was a treat my grandmother made for holidays and special occasions.
I make these with panko crumb exteriors and cook them in my wood pellet grill. They are delightful. And as one commentor mentions, they make a great picnic food. I serve mine with cornichons and a mustard dipping sauce.
I adore Scotch eggs. I've made them just like the recipe and put them in the oven on a wire rack to let fat drip off. They were good, but the best ones I got at a fancy Scottish formal event in Utah, served with them breaded and in Hollandaise sauce.....ohhhhh, they were divine!
Love your use of old cookbooks and enjoy your research. Thank you for the time and effort you put into it. Now, pass me a scotch egg through this screen, please. ;)
When I first tried making them I did hard boiled eggs and patted the sausage out in my hands. I found that part difficult to put around the egg so I started laying the meat on a square of waxed paper and then putting another piece of waxed paper on top and using a rolling pin I made the sausage patty thin enough to wrap around the egg. It worked beautifully! I tried some without breading and then the second bunch I made I used crushed fine butter crackers to bread them. That was incredible!
Thank you so much for this recipe. Not only was it entertaining and informative, it encouraged me to have another go at making my own scotch eggs, instead of buying the mass produced supermarket version. Home-made are far superior!
Best wishes to you & Julie, from Sussex, UK.
My summers growing up were filled with Celtic festivals, a staple of which was Scotch eggs. The most common version was the breaded and deep fried, I presume they were hard boiled, but the yolk was never runny. My favorite "Scotch Egg" was from a festival food truck 12 or so years ago. It was a hard boiled egg wrapped in bacon and cooked in foil on a charcoal grill.
Very Interesting Episode, As a Boy learning to cook I was Obsessed with Scotch eggs, I found, for Me ( thanks Diva Q) the perfect Recipe, A thin layer of fresh Chorizo sausage, A thin laver of pork mince with Rub, make the scotch egg, cover with bacon ( use cocktail sticks to hold in place if bacon won't behave) and bake in a moderate oven 40 minutes. Great hot, or cold sliced on a sandwich
I haven’t made scotch eggs, but have always wanted to. Thanks for the history; it is the best part.
First off...Thank you for what you research and share each week!!! And I enjoyed your "story" on the name and origin . I think I heard / read somewhere that they where part of a lunch for the field hands.
Just breadcrumbs adds crunch. Flavored breadcrumbs can add some lovely tastes. Plus they are a little easier to hold. A long time favorite! That crack about "chickening out," though... was it a planned pun?
I love Scotch eggs! I pan fry mine without coating in breadcrumbs. I had one in Scotland in 2016 and it was breaded. I think it is good without the breading. I’ve made them with quail eggs for a pot luck at work. A dipping sauce would be great with them.
I came here to say I make mine with quail eggs as they are easier to eat. I don't bread mine either, but coat the egg with a bit of mustard before the sausage just something my grandma did. We are of German origin so maybe that explains why.
Ohh quail eggs are such a good idea! Thanks! Something so obvious, but I never thought of it.
@@mistythompson1398 Mustard sounds yummy!
@@mistythompson1398 , which style of mustard? I'm also thinking of dipping sauces and have several ideas.
@@joantrotter3005 We always use spicy brown mustard. Hope that helps.
You’re the absolute best teacher. If you were in school system back in my youth, I would’ve thrived in knowledge .
I make Scotch Eggs every year, shortly after Easter. Because, when you've got a bunch of colorful eggs to use up, making a meal with Scotch Eggs is preferable to making a bunch of Deviled Eggs. I do use a little flour/bread crumbs to make them a little less greasy to the touch.
Also, when you're making a bunch of them, storing the ones you've made in a muffin tin until it's time to cook works really well.
YES: I have eaten Scotch eggs in British pubs. I have made Scotch eggs at home, using my own homemade sausage. Your second historic cookbook did list crumbs as an ingredient. I always used crumbs for crunch in the final product. I also found that the crumbs reduced shrinkage in the sausage wrapper...although that was a perennial problem. I REALLY ENJOYED this video. By the way, the dish needs to be served with a pint and with a bit of pickle.
You apologized for talking too much about what is basically an egg wrapped in sausage.
Don't!
That is when I personally geek out and it is always my favorite thing about any food video.
I don't just want to know how to make something, I want the history behind it; the origins, why people started cooking it, how it evolved into what we eat and why it evolved... I want all of it.
You're amazing. Keep doing what you're doing. Which is some of the best culinary history on RUclips.
I have made these a number of times and never heard of runny yolks. I could not eat that as runny yolks do not agree with me.
They make great picnic snacks!! Loved hearing the history.
Hey, Glen. Thank you for doing this episode. I really enjoyed it. I think that you should make the content that you want to, and enjoy. That is what you have been doing, and we’ve been enjoying it. If people get upset, that is unfortunate, but not a good enough excuse to preserve their ignorance. Learning is important, even when it is difficult.
I make scotch eggs every christmas. Have made them for years and i perfected for my taste buds. I add spices to my sausage meat. Love them
As a Englishman...you can find Scotch Eggs everywhere in supermarkets. But they aren't the best quality. Just bland and the bread crumb coating is soft. If cooked at home we will bread them so the bread crumb is like a crunchy crust around the sausage meat. The egg is usually hard not soft boiled. Served warm they are lovely.
I preserved eggs last summer in a bucket of lime water. Haven’t had to use them yet because our chickens never stop laying. So interesting!
Love Scotch Eggs! I have never made with soft boiled, always hard boiled. I also dip the peeled egg in flour before covering with sausage, it seems to help the sausage adhere to egg better.
I have at least a score of cookbooks featuring afternoon tea fare, many of which have recipes for Scotch Eggs. I don't think I've ever seen a recipe that called for soft-boiled eggs.
For afternoon tea fare, and also ease of handling, I think I would use the smallest eggs I could find, which is usually the "Medium" graded eggs in the local supermarkets here in San Francisco. They used to sell Small eggs too, but I haven't seen them for a long time (not that I've been looking).
I really enjoyed your research findings!
When i was doing keto the recipe i used was oven baked subbing the breadcrumbs for pork scratching, was pretty nice.
Three years ago my husband made Scotch eggs from watch many YT videos. All of coarse were breaded, and deep fried. It was good but I could only eat half of it. After watching this version I think that the bread crumbs (for me) was to much. I think I'd like them better with just the sausage. Also last spring as the chickens started to lay, hubby "Glassed" eggs. We have two - 2 gal jars. I will be sharing this video with the hubs. Thanks Glen for all of the research you've done on Scotch Eggs.
The texture of a crisp breadcrumb shell really adds to the experience, especially if it's a modern egg ie runny.... and yeah,something of a nutty, toasted flavour.
Not to mention the crunch, then softer sausage, then runny egg. It's like heart-attack candy.
For a very, very long time, I only knew of the hard-boiled egg version of a Scotch Egg when I bought UK supermarket Scotch Eggs (my favourite of those was one sold many years ago by the now-defunct Kwik Save supermarket chain). I'd always eat them cold - they're stored in a chiller cabinet and already pre-cooked (I also eat sausage rolls, Cornish pasties and pork pies exclusively cold...so sue me :-) ).
It was only in the past few years that I noticed that UK supermarkets were selling soft-boiled egg versions, usually fairly "artisan" brands that were quite expensive. Out of curiosity, I bought one, but was less than impressed, especially for the high price. I've also never seen a store-bought Scotch Egg without a breadcrumb coating!
Sadly, most current UK supermarket Scotch Eggs aren't great - they tend to be somewhat bland. I always feel that they need extra seasoning - e.g. herbs and spices - to make them taste more interesting.
I lived in the UK for 36 years, had many Scotch eggs. Without tasting this version, I can't help but think the breadcrumbs do add another dimension. Also, like any recipe, not any old sausage will offer the right flavor. There were many more sausage options in England, as compared to what I can find in the US. My 2c.
Facinating as usual! Love the channel!
Scotch eggs are delicious and I get them at every Scottish festival I go to. The breading to me does bring that toasty taste to it, but depending where you get it they will put a sauce on it, so the breading holds the sauce.