How to Make Scotch Eggs?
"The Farmer will come along, take her babies and boil them in hot water" Extract from "Ricky Gervais Explains Scotch Eggs"
If that doesn't sound like your style, you could follow this recipe Scotch Eggs with Fresh Herbs by Delia Smith - which is exactly what I did. The beauty of making Scotch Eggs yourself (aside from the fact you can't easily find them ready-made, here in Northern California), is that you can control the quality of ingredients. The source of a mass-produced shop-bought Scotch Egg is disturbingly unclear. Fearful visions of battery farmed chickens and anything-goes sausage meat will not warm you to the version you might buy in a regular supermarket. But with my homemade Scotch Eggs I knew where everything came from:
Eggs - a mix of Happy Quail Farm & Marin Sun Farm
Sausage meat - With plenty of advance warning I asked The Fatted Calf if they would sell me some uncased Toulouse, my favourite of their sausages. This particular sausage is headstrong, with pronounced garlic, ensuring that the Scotch Eggs were anything but bland.
Herbs - I used the stunning chives and parsley from White Crane Spring Ranch and some green onion from Chue's Farm.
Breadcrumbs - I just ground up some of ACME's croûtons.
The only difficult part of this recipe for me was trying to maintain the oil at the correct temperature on my rather challenging and ancient electric stove top. It is really important to bring the oil to temperature before adding the eggs because that way they will seal fast and won't become as greasy as their sometimes sorry reputation.
Breakfast in a ball shape: I gave a whole one to the Frenchman next morning, straight from the fridge. Having never heard of a Scotch Egg, not knowing it was an English recipe lacking in positive PR and having no clue as to how it had been made, he ate it without the burden of any preconceptions. And you know what... Eee liked eet. Of course he did. And so might you.