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    You are in: Home / Cookbooks / Eggs
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    5 recipes in

    Eggs


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    I saw this on Paula's Home Cooking and had to share! Allrighty then!

    Recipe #73033

    Freshly boiled eggs are encased in a herb flavoured sausage “jacket” and are then deep-fried until golden and crisp, delicious! Contrary to popular belief, Scotch eggs are not Scottish, and they were actually invented by the famous London department store “Fortnum & Mason” in 1738, where they are still available today. The word "Scotch" is an old English word meaning to chop or mince, and obviously, the eggs are covered with “chopped or minced” pork sausage meat, hence the name Scotch Eggs. They are traditional British picnic food but I also like to serve them as a light lunch or snack, and they make a wonderful addition to the buffet table. These tasty traditional English specialities have had bad press over the years; mainly down to commercial mass production, but if you make them at home with fresh, free-range eggs and the best quality sausage meat, they will taste divine, and they will always be the stars of the picnic hamper or family lunch table! PLEASE use high quality sausage meat or sausages, with at least 70% meat content.Historical Note: Founded in 1707, Fortnum & Mason (F&M) stocks "food fit for a queen". The 300-year-old British department store, famous for its jams, teas, and sauces, provides the Queen with her annual supply of Christmas puddings and holds the "Royal Warrant. NB: You can use quail's eggs with great results too - perfect for an elegant appetiser or starter. (The optional mixed spice is for those who like a spicy meat coating, it is mentioned in some old recipes, but I don't always use it.)

    Recipe #408043

    ZWT7 Switzerland. Full of Nordic flavours - dill and caraway seeds - with an addition of cooked shrimps. Slightly more festive than the traditional one, and very delicious. From http://nami-nami.blogspot.com.

    Recipe #424158

    This is a simple recipe that my husband makes for us a lot for breakfast. Just takes one pan and you have bacon and eggs! This recipe easily adapts to how many you want to make, just use more muffin/cupcake pans! Now if you like to have your bacon crispy, this will not be for you. The bacon gets done but not crispy! The bacon flavors the egg, which is much like a poached or boiled egg. The servings are based on two bacon and egg cups per person. Hope you enjoy!

    Recipe #116152

    From Gourmet magazine September 2004. I used store bought pastry instead of making from scratch. The recipe is for the filling only.

    Recipe #149321


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