Scottish eggs

Beid hamine
Hamine eggs

• 6 EGGS
• 6 SAUSAGES
• 100 GRAM BREADCRUMBS

• 4 EGGS
• PEEL OF 5 ONIONS
• 6 TBSP OIL
• 1 TBSP GROUND COFFEE

Boil 4 eggs 10 minutes and peel them. Cut the sausages open and take the meat out. Beat the remaining eggs. Roll the boiled eggs through the raw egg and cover them with the sausage meat. Roll them again through the raw egg and then through the breadcrumbs. Deep fry the eggs until they are golden brown at 180 degrees Celsius.

The birthday of Robert Burns, the famous poet who was born in 1759, is celebrated in Schotland on the 22 of January. Scottish eggs may be part of the feast, swallowed down with whisky. Click on culinary calendar for more links between cooking and celebration.

Put the eggs, coffee and onion peels in a pan and cover with water; add the oil. Bring to the boil and simmer on the lowest heat possible for at least 6 (!) hours. The white of the egg will become light brown.

Serve with ful medamis or sprinkle with dukka.

This is an Egyptian recipe. On 23 December 1956, the Suez crisis ended. The British wanted their colonial position at the canal after the World Wars, soon helped by France and Israel, but had to give up to Egypt. Click on culinary calendar for more links between cooking and worldwide history.