http://www.MelJoulwan.com/2010/05/17/scotch-eggs-a-k-a-protein-pellets/

I’m super into British mystery books – Dick Francis, Elizabeth George, but not Agatha C… sorry! – and TV shows like Midsomer Murders and the Inspector Lynley Mysteries. I love the accents, the Queen’s English, the tweed and Wellies, the reliance on hot tea as a cure-all, and the moody weather.

And I’ve always been curious about Scotch eggs, and last week, I made a batch. Blimey! They’re brilliant!

First, a definition and some history. In case you’ve never had the pleasure, a Scotch egg is a hard-boiled egg wrapped in sausage, rolled in bread crumbs, and deep fried. They’re often eaten cold – perhaps in a picnic out on the moors or the heath–and were invented by the legendary London department store Fortnum & Mason (founded in 1707 and well-known for the gourmet picnic baskets it sold to Victorian high society for hoity-toity events like the Henley Regatta and Ascot Races).

In England, pre-packaged Scotch eggs are standard in roadside service stations, kinda like beef jerky here in the U.S. In India, they eat a curried version called nargisi kofta, and at the Minnesota State Fair, Scotch eggs are served on a stick. Of course.

I wanted to make a dino-chow version, which meant the breadcrumbs were O-U-T. Here’s what I did.

Scotch Eggs

Serves 4-8 | Prep 15 min | Cook 30 min | Whole30 compliant