The Ginger Pig’s Scotch egg is clearly one of the largest contenders to date. It’s fist-size, monstrous and mean. The breadcrumb casing is thick at around 1cm but served cold so there’s a soft jacket to get through before reaching the sausage meat.
The wide rim of seasoned sausage meat still contained traces of pepper flair and the egg was large, however the grey ring around the pasty yolk meant that the egg had been over-cooked (not a good sign from a butchers with the reputation of The Ginger Pig and especially at £3.50 a pop).
Over-cooking the egg causes a film of ferrous sulphide to form on the surface of the yolk, often creating a grey/green circle. It’s harmless but discouraging.
Borough Market Butchers
020 7403 4721
Marylebone Butchers & Charcuterie
8-10 Moxon Street
020 7935 7788
Hackney Butchers & Deli Downstairs
99 Lauriston Road
020 8986 6911 (butchers)
020 89857515 (deli downstairs)
Waterloo Butchers Shop
27 Lower Marsh
020 7921 2975