Make My Egg Scottish, Mr. Burns

“Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit.”
― Robert Burns

Friday, January 25th is Robert Burns Day (..errr Rabbie Burns as the Scots would say). This means that there will be haggis in my belly and single malt scotch pouring down my throat. After all, some part of my genetic make-up is of Scottish origin, making it my patriotic duty to drink, recite 200 year old poetry, and then drink some more.

So, who is this Rabbie Burns and why do we drink to thee? *Robert Burns is one of Scotland’s most important literary figures and is best known for his famous, and often funny, songs and poetry. Burns was an inspiring and passionate pioneer of his generation and is regarded as Scotland’s National Bard. Although Burns only lived to the age of 37, he enjoyed an eventful life and produced an astonishing amount of great literary work during his career. Since his death in 1796, Burns remains one of the most celebrated figures in Scottish history and culture, demonstrated by the annual Burns Night celebrations held worldwide on his birthday, January 25th, each year. Check out the animated video summary of his life below.

Although Scotch eggs wouldn’t traditionally be included on a Burns Dinner menu (it would be like adding popcorn to your Thanksgiving table), I think they will make the perfect snack / pre-haggis appetizer for the whisky slurring party mate’s we’re celebrating with.  And… what exactly is a Scotch egg? A Scotch egg consists of a hard-boiled egg wrapped in sausage meat, coated in breadcrumbs and deep-fried. Often a considered a snack or “picnic food”, in the UK pre-packaged, plastic-wrapped Scotch eggs are commonly sold at the local grocery store. I was first introduced to this protein staple at a TFC (Toronto Football Club, that’s soccer for you Northerners), and instantly became hooked. An egg wrapped in sausage meat, breaded, deep-fried and served with a pint at a football game; I am either very Scottish or that is the most brilliant combination ever.

Preparing homemade Scotch Eggs

Inspired by Simon Rimmer, BBC Food
Prep time: about 30 minutes
Makes: 4 hearty eggs (a whole 1 eats like a meal)

Ingredients:

• 4 large free-range eggs
• sausage meat from 6 large sausages (English bangers
• 1 spring onion, very finely chopped
• 1 tsp Worcestershire sauce
• salt and freshly ground black pepper
• 1/2cup flour, seasoned with salt and freshly ground black
• freshly ground black

• 1 free-range egg, beaten
• 1/2 cup breadcrumbs
• vegetable oil, for deep frying

1. Place the eggs, still in their shells, in a pan of cold salted water with a dash of baking sode (baking soda helps to remove the egg shells).
2. Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes.
3. Drain and cool the eggs under cold running water, then peel.
4. Mix the sausage meat with the Worcestershire sauce, spring onion in a bowl and season well with salt and freshly ground black pepper.
5. Divide the sausage meat mixture into four and flatten each out on a clean, well-floured surface into ovals about 5 inches long and 3 inches at its widest point.
6. Place the seasoned flour onto a plate, then dredge each boiled egg in the flour.
7. Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.
8. Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
9. Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
10. Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.
11. Carefully remove from the oil with a slotted spoon and drain on paper towel.

Note: Scotch eggs are to be enjoyed cold. Make fresh so they outer crust stays crispy but wait at least 30 minutes before serving.

The goods.

Slice your bangers and release that spiced ground pork into a nearby bowl (and, no, I did not intentionally stage this to be the most phallic image on the site.)

Toss in Worcestershire sauce, finely chopped green onion, and some healthy shakes of salt and pepper into that bowl.

Roll your hard-boiled eggs in seasoned flour (dredge). Sprinkle leftover flour onto a flat surface creating a nonstick surface to make your flat sausage patties on.

With sausage patty in hand, place an egg in the centre and bundle that little guy nice & tight into his new meat home. Make sure there are no holes or gaps in that home.

Egg meat egg. Dip your sausage-wrapped egg into the egg wash and coat with a healthy dose of breadcrumbs.

Your dinosaur eggs are ready to be fried.

I don’t have a deep fryer so instead I rely on a simple sauce pan, a few inches of hot oil and a slotted spoon. As long as you have the patience to stand by and turn each egg, one at a time, every few minutes it works.

Yep, now I’m hungry.

Using a sharp knife, slice each egg in half to expose that beautiful golden yolk. Serve on a bed of fresh greens (or anything slightly healthy to distract from the realities of deep fried protein on protein).

Now that your stomach is full, the big question remains: what to drink when celebrating the home of the greatest single malt whiskeys in the world?? I will be enjoying pints of Innis & Gunn (a personal draft favorite) and sipping on Black Grouse Blended Scotch. Hey. Hey. Don’t judge me too harshly, Whisky snobs, I don’t have the funds to bring a bottle of Oban or Glenmorangie to house parties yet. Yet.

If you’re looking for some inspiration on what “Water of Life” to drink yourself for Rabbie Burns check out Single Malt Whisky Still Reigns Supreme from Eric Asimov, published by The NY Times.

A Bard’s Epitaph

*Information from visitscotland.com

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