"Yes!" Wallace shouted back. "Fight and you may die. Run and you will live at least awhile. And dying in your bed many years from now, would you be willing to trade all the days from this day to that for one chance, just one chance, to come back here as young men and tell our enemies that they may take our lives but they will never take our eggs!"
Even with William Wallace's fierce devotion to the snack his knowledge of its origins are somewhat misplaced as, contrary to what the name would suggest, Scotch Eggs aren't remotely Scottish, they were invented by Fortnum & Mason in the 18th Century and take their name from the Olde English verb 'to scotch', meaning to wrap in meat and breadcrumbs then deep-fry. As such the Scottish in the name of these Lorne sausage wrapped beauties is far from redundant.
Paint your face blue and white and tuck in.
Scottish Scotch Eggs Recipe
500gr of Lorne Sausage, bought or made (recipe here)
5 medium eggs, room temperature
Breadcrumbs, made from 3 slices of liquidised stale white bread
A little plain flour
Bring some water to a light boil then boil 4 of the room temperature eggs for 6.5 minutes. Remove, crack the shells all over (this will burn your fingers) and then dump in iced water for 10 minutes to cool.
Split your Lorne sausage into 4 and wrap aropund your eggs. To do this I spread each lump on a piece of clingfilm till about 15cm round, then wrap around the egg. Once it's a nice shape (pinch the joins so well connected) you can peel the clingfilm off.
Beat the final egg with a pinch of salt. Dust each meat-covered delight in plain flour, then dip in egg then breadcrumbs, coating well.
Heat oil to 160C then deep-fry the eggs for 6-7 minutes, until golden and cooked through, before draining well on kitchen roll.
I like to serve with mustard, just make sure it's not English.