O thou! whatever title suit thee,–
Auld Hornie, Satan, Nick, or Clootie!
Wha in yon cavern, grim an’ sootie,
Clos’d under hatches,
Spairges about the brunstane cootie
To scaud poor wretches!
*Spairges:to bespatter by flinging/Brunstane cootie:BrimstoneBowl
Robert Burns “Address to the Devil”
That’s Right! Robbie Burns Night is coming up soon. Traditionally, Burns Night celebrations are held near the poet’s birthday, January 25th. It was through a post about a Robbie Burns Night last year that I first learned about Scotch Eggs. Having never encountered one before, I nearly couldn’t go on until I made them. I think I instantly fell in love. Are you kidding me, a hard-boiled egg, enrobed in sausage, rolled in Panko and deep-fried?!! Be still my heart!
So this year I decided to step it up a bit and make Deviled Scotch Eggs. (Hence I thought an excerpt from the Burns poem “Address to the Devil” appropriate – if you haven’t read this poem before, it’s pretty amusing, if you can manage to get past his Scots dialect. I provided some translations.) Basically, I made the Deep Fried Scotch Eggs that I did last year, but then I cut them in half, took out the yolks, deviled them and stuck them back in and sprinkled them with paprika. I wanted to sprinkle them with bacon bits, but I didn’t have any on hand. Oh dear Lord! What has gotten into me? These Deviled Scotch Eggs are awesome.! I will say, if you’re feeling a bit more healthy, Edible Ireland has some awesome Oven Baked Scotch Eggs, you might want to check out. If you’re interested in the history and origins of the Eggs, check out my Scotch Eggs blog from last February. This year I served them along with a salad, fresh fruit, and of course, chips.
I mean I already had the deep-fryer fired up. How could I not throw a few potatoes in? I think I might just feel my arteries clogging as I type. But really folks, sometimes you just need to let go and enjoy some awesomely bad for you comfort food and my Deviled Scotch Eggs are just what you need! (if not what the doctor ordered )
Deviled Scotch Eggs
yield: 12 Deviled Scotch Eggs
- 1 1/2 lb. bulk sausage-we prefer “hot” but country-style or herbed would work just fine.
- 6 hard-boiled large eggs-shells removed
- 1/2 Cup all-purpose flour
- 2 raw eggs, beaten lightly
- 1 Cup Panko
- Peanut oil for deep-frying
For the Deviling Process:
- 1/4 Cup Mayonnaise
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Coleman’s English Mustard
- 1/8 Teaspoon salt
- dash of black pepper
- paprika and crumbled bacon to garnish
For the Scotch Eggs:
Heat peanut oil in a deep fryer to 365° F.
Cover counter top with large sheet of waxed paper.
Divide the sausage into six equal portions.
Flatten the sausage into thin circles.
Place an egg in the center of each round. Enclose each egg completely in the sausage.
Dredge the sausage-coated eggs in flour, dip them in the raw egg and then roll them in the Panko until they are entirely coated.
Fry Scotch Eggs two at a time for 10 minutes.
Transfer to paper towels and allow to cool to touch.
To Devil them:
Halve the Scotch Eggs lengthwise and remove the yolks.
Mash the yolks with a fork and then place them in the bowl of a stand mixer.
Add the mayonnaise, vinegar, mustard, salt and pepper and mix until smooth.
Using a pastry bag or sandwich bag with an end snipped off, pipe the yolk mixture back into the Scotch Eggs.
Garnish with paprika and bacon crumbles.