Scotch Eggs

Scottish Country Dance Instruction

SCOTCH EGGS (S3x32) 3C set Holly V Sherman

1- 8 1s cross RH, cast (2s step up); 1s+3s dance RH across
9-16 1s+2s dance LH across; 1s and 3s set, ½ turn partner RH into allemande hold remaining in centre, 1s facing up, 3s facing down
17-24 1s+3s dance Mirror Allemande. 2(3)1
25-32 3M+2s and 3L+1s dance RH across, 3s pull back RSh to face each other; 3s set and petronella turn to 2nd place own side. 231

(MINICRIB. Dance crib compiled by Charles Upton, Deeside Caledonian Society, and his successors)

Dance Information

Scotch Eggs are a traditional British dish featuring hard-boiled eggs encased in a layer of seasoned sausage meat, coated with breadcrumbs, and then deep-fried or baked until golden brown.

The Oxford Companion to Food gives the first instance of the name "Scotch Egg" as of 1809, in an edition of Maria Rundell's A New System of Domestic Cookery. They did not, at that time, have a breadcrumb layer, although by 1861 Isabella Beeton suggested this as an option.

This classic pub snack or picnic item offers a hearty combination of textures and flavours, with the crispy outer layer contrasting with the savory sausage and the perfectly cooked egg at the center. Scotch Eggs are often enjoyed cold or at room temperature, making them a convenient and satisfying on-the-go option.

This popular dish is loved for its simple and strong flavour.

Scotch Eggs

Published in https://minicrib.org.uk/Publications/8 Dances - Holly V Sherman.pdf.
Dance information licensed under this Creative Commons Licence 3.0.
Text from this original Scotch Egg article on Wikipedia.
Image copyright Kolforn (Wikimedia), Creative Commons Licence 4.0, via Wikimedia Commons.

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