Burns Night Scotch Eggs January 23, 2015

Burns Night will be here soon–and we always celebrate at our house. Traditionally, you’d serve haggis at a Burns Supper… however, in the US you just can’t get real haggis (it’s an issue that some hilariously attribute to the obesity epidemic in the US. Instead, we serve one of my favorite stand-bys: Scotch Eggs. We have Burns Night Scotch Eggs, Burns Night Rumbledythumps, Burns Night Stovies, and Burns Night Bannocks. It’s a Scottish-y feast in celebration of Scottish poet Robert Burns.

I live in West Virginia, where a Scotch-Irish background is common. Myself, I’m Clan Douglass (with two Ses). My husband’s Clan Campbell. (I cannot blame him for the Campbell role in the tragedy at Glencoe! ;-)) So for us, Burns Night is typically just a reason to eat Scotch Eggs and  Rumbledythumps–rumbledythumps is more or less tatties (potatoes) mashed with cabbage and onions, and topped with cheese. Sometimes I like to mash in neeps (turnips), too.

Burns Night Scotch Eggs and Rumbledythumps


But Burns Night Scotch Eggs? That’s what I’m getting to. Traditionally Scotch Eggs are hard-cooked eggs, wrapped with sausage, then breaded and fried. However, I find that if you don’t happen to have a deep fryer, you can simply wrap your eggs in sausage and bake. They don’t get the crispy finish that way, but they’re still delicious. And because, when I really want a sear—which is almost always—I can finish quickly in a hot frying pan on the stove top.

Seared scotch eggs

Check out the sear on these bad boys

So, how good are they? Well, I’m sure it depends on how much your family loves sausage and eggs. But I haven’t actually, found anyone who doesn’t love Scotch Eggs—unless they just don’t eat sausage. They are delicious.

A few years ago, I made some Burns Night Scotch Eggs for my sister when she came to visit. She loved them, and was excited when I explained how easy they were to make. I sent her home with some farm eggs, and she reported back shortly that her husband and my two nephews adored the Scotch Eggs, too.

My favorite part of the story, though, is that when we were chatting a few months later, she said she’d made them again, and they were good—but just not quite as delicious. At first she thought she’d some done something wrong. Then she realized that the difference  was that she was just using grocery store eggs for the second batch, rather than  eggs I’d sent her with (which had all been used up). The eggs I gave her were, of course, laid by my own hens who forage on pasture. Eggs laid by hens with access to pasture are quite different from conventionally produced eggs–and way better!

Farm eggs usually beat grocery store eggs for appearances, even on the outside of the shell!

Farm eggs usually beat grocery store eggs for appearances, even on the outside of the shell–not to mention how much more nutritious and tasty they are.

That made sense after all.

So, whether you use the eggs from pastured hens—or eggs that just aren’t as good—consider making Burns Night Scotch Eggs this Sunday, January 25 in honor of Robert Burns. Have rumbledythumps and pass the Glenmorangie. Plan a Cranachan for dessert, and some smoked salmon appetizers.  There’s nothing like good comfort food in January!

Like this recipe? You can find more along these lines in our book, the My Pet Chicken Handbook–including a delicious way to use up any leftover rumbledythumps (if you’re lucky enough to have leftovers).

Scotch Borders Nest Eggs

Scotch Borders Nest Eggs


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