British/Irish
Scotch Eggs
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Can be served halved around a mound of potato or vegetables.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 15. The excerpt below is the record exactly as published.
Scotch Eggs. — Boil as many eggs as you require for ten to twelve minutes, then leave them in cold water till perfectly cold. Meanwhile prepare any nice forcemeat to taste, such as you use for rissoles, &c., or some delicate sausagemeat, seasoning these Avell to taste. Now take out the eggs, shell them neatly, and roll them in the forcemeat, pressing this well round them with your floured hands, brush them over with beaten egg, roll them in fine crumbs or in broken-up vermicelli
Cook this with the app: pantry check, scaling, and the assistant.