Many Scottish children have have Scots Eggs and Chips served up as an evening meal, and just after the Second World War they were much looked forward to, and considered as a great treat.
1 & 1/2 lbs of sausage meat, which appears to be local to Scotland ___ ___ __ 1 ___ ___ 1 ___ ___ 0 , as anyone who has enjoyed fried sliced sausage for breakfast will testify
A pinch of mace, and salt and pepper are as cup of crisp breadcrumbs and deep oil for frying. For years every home in Scotland had a chip pan and basket, possibly in the health conscious 21st century this may not be the case, but is ideal for Scots Eggs.
The Technique for production perfect Scots Eggs every time is as follows: It by the way has been a popular dish in post war Scotland, and the reader may well have ate similar similarity
Beat up one of the remaining eggs and add 1 tablespoon cold water. Season the sausage -meat and add the mace, then dip the hard-boiled eggs into the beaten egg, and cover each one entirely with the sausage-meat, pressing the sausage meat on firmly with the hands.
The one remaining egg should be beaten with a fork and gently roll the sausage meat covered eggs in this
Finally dip the eggsin the breadcrumbs, once again pressing the breadcrumbs into the sausage-meat.
Have the oil good and hot, you can test with an oil covered breadcrumb, which should cause the hot oil to hiss, and the breadcrumb to crisp up, and fry them eggs singly until the outside is golden brown. Lift up out of the oil with the basket, and drain well before serving either hot or cold with mustard, or cold with a mixed salad. Alternately have them with good old fashioned home made chips cooked in the same oil !!
Should serve four!
