Easter & Eggs
Eggs and Easter, eggs and spring, eggs and bacon.
They seem to go with most anything. They have
represented many things in our history.
It has represented mystery, magic, medicine, food,
and omens. It has been dyed, adorned, painted,
embellished throughout the world in the celebration
of its special symbolism.
In pagan beliefs, such as pre-historic England, the
egg represented the rebirth of the seasons, because
it burst forth almost by magic with new life. It
was buried under buildings to ward off
evil. Pregnant young Roman women
carried an egg with them to foretell the sex of the
unborn. French brides stepped upon an egg before
crossing the threshold of their new homes. You can
see that the egg has a long and colorful history as
far as we humans are concerned.
Decorating and coloring eggs was first popular
across the pond in England during the middle ages.
In 1290, the house books of Edward I recorded the
expense of 12 pence for decorated eggs to be given
as gifts. Speaking of decorated eggs, how about
Czar Alexander and Faberge? Those eggs were
something special as a gift for his wife the Empress
Marie. Each egg became more grandiose as Faberge
was pressed to create more and more fancy
productions.
Well enough about the caring on of the royals of
Russia. Lets get to the chase of this article.
Scotch eggs! Product of my northern neighbors back
home, these lunchables are definitely an Easter
favorite in my family household. While everyone
else is talking deviled eggs, candied eggs, colored
eggs, even pickled eggs, I will treat you to one of
my granny's recipes for Scotch Eggs.
Scotch eggs
1 1/4 pounds bulk country-style or herbed sausage
1 teaspoon crumbled dried sage
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon cayenne
4 hard-boiled large eggs
1/2 cup all-purpose flour
2 raw large eggs, beaten lightly
1 cup fresh bread crumbs
vegetable oil for deep-frying the eggs
In a large bowl combine well the sausage, the sage,
the thyme, and the cayenne, divide the mixture into
4 equal portions, and flatten each portion into a
thin round. Enclose each hard-boiled egg completely
in 1 of the sausage rounds, patting the sausage into
place. Dredge the sausage-coated eggs in the flour,
shaking off the excess, dip them in the raw eggs,
letting the excess drip off, and roll them gently in
the bread crumbs, coating them well. In a deep fryer
heat 2 1/2 inches of the oil to 350°F. and in it fry
the Scotch eggs, 2 at a time, turning them and
transferring them to paper towels to drain with a
slotted spoon as they are done, for 10 minutes.
While you are waiting for a delicious lunch of
Granny's Scotch Eggs, take time to hide some
hard-boiled colored eggs around the yard for the wee
ones to hunt. It is such a joy to watch their faces
light up as they discover another and another till
their baskets are full. Have a bonnie wee Easter.
Try not to eat too much candy, and always, eat well,
live well.
All Jon's recipes
