1. The safe bet
Home made Scotch eggs at the Bull & Last are served warm and runny with a sprinkling of black pepper. £3.50, 168 Highgate Road, NW5 (020 7267 3641, thebullandlast.co.uk)
2. The hangover cure
Sean Lawson the Egg Boss has made Scotch eggs his favourite past time and you can tell. The black pudding version is soft, gooey and good to heat up at home. From £3, Saturdays, Venn Street Market, SW4 or Brockley Market, SE4. (Eggboss.com)
3. The ultimate
Made with soft venison meat and dusted with Maldon salt, this egg might be the reason the Harwood Arms has a cult following. Phenomenal. £3.50, Walham Grove, SW6 (020 7386 1847, harwoodarms.com)
4. The hot one
Tsuru’s is served super hot and a little bit spicy with shichimi sea salt for dipping. Chase with a beer over the road. £3.40 from the counter or £6.50 to eat with Katsu curry sauce (020 7377 1166, tsuru-sushi.co.uk)
5. The cruncher
On good weeks, The Sand’s End pub sells 300 of these – it’s all in the crisp breadcrumbs and runny yolk and they’re nearly always served warm. £2.80, 135-137 Stephendale Road, SW6 (020 7731 7823, thesandsend.co.uk)
You can view the original online piece from ES here.
thanks.very good blog and very good share.
Shame that the winner of 2011 #scotcheggchallenge, The Devonshire Arms couldn’t be included. RIP.
Sad news indeed. Still, they’ll be a new Champion in 2012.
David
The Coach and Horses on Greek Street has the best we’ve ever tasted.
Hi. I work at the Standard’s online desk.Why not give us a link for all our hard work?
Hi Emma,
I will add now, but will you link to Forever Eggsploring next time too? All of the above were picked by me in Esquire (http://www.esquire.co.uk/2011/12/savoury-snack-heaven/).
David
The Harwood Arms and Tsuru. Don’t eggsagerate. They must be very good. My personal favourites are from the stall outside Roast on Borough Market. Served warm…
There’s also the deep fried scotch egg from the Roast stall in Borough Market – best I’ve ever tasted!
Aren’t they all deep-fried? I’ve had 3 different varities of Scotch egg from Roast the restaurant, but never from the stall.
David