IN THE NEWS!
A police force has become the butt of jokes after appealing for witnesses to the theft of a packet of Scotch eggs worth £1.65.
A woman was caught on CCTV walking into a branch of the Co-Op in Minehead, Somerset and picking up the budget snacks before eating them and leaving without paying.
A pub in Northamptonshire is to host a ‘man versus food’ Scotch egg challenge to help raise money for Cynthia Spencer Hospice.
The Red Lion, in East Haddon, will pit teams of four against each other in a battle to see who can eat the most Scotch eggs.
Retro bar snacks like Scotch eggs, pork scratchings and popcorn are being reborn with a modern twist as French Goat’s Cheese and Black Pepper Popcorn, Wild Boar Scotch Eggs and Harissa Pork Scratchings…
Our meat-loving nation has become hooked on the warm smell of top-quality pig meat encasing a soft-boiled egg of one bird or another, now served in gastropubs and decent public houses up and down the country.
Along with the likes of the cupcake, burger and pork pie, Scotch eggs are riding a period of wild popularity with unusual variations including the use of wild boar, venison, kangaroo and black pudding helping rescue the Scotch egg from being resigned to the deepest depths of the petrol station fridge.
‘Like fashion trends, food goes through wibbly-wobbly periods and moments of celebration and total catastrophe,’ says David J Constable, a food and travel writer and Scotch egg enthusiast who is creator of forevereggsploring.com.
CRUST | The sausage-wrapped egg is dredged in flour, a buttermilk-egg wash, and panko bread crumbs. Then it is deep-fried until golden-brown.
EGGS | The eggs come from three different local farms: Dis & Dat, Peace and Love, and Eden Creek. The eggs are hard-boiled and then wrapped in burger sausage.
BANGER SAUSAGE | This traditional English sausage is made in-house for Central 214‘s breakfast and brunch items. The sausage is composed of Berkshire pork belly and shoulder, bread crumbs, and various spices and herbs, including coriander, nutmeg, cayenne, sweet smoked paprika, sage, thyme, and parsley. Dijon mustard is added as well to make the sausage go “bang,” Dodd says.
SALAD | The Scotch egg is served atop a frisee salad tossed in champagne vinaigrette. The dish is finished with a sprinkle of fleur de sel.
See the D Magazine article
Filed under Press, Recipes
Marks & Spencer recently named Pork Farms Group as the winner of its Premium Food Award for the new hot eating runny-centred Scotch egg product, sold as the ‘M&S Gastropub Runny Poached Scotch Egg’.
M&S selected Pork Farms Group for the award in recognition of the company’s outstanding product innovation and consistently high product quality delivered since the Gastropub egg launched in stores last year.
The egg has a perfectly runny centre that maintains its runny yolk even when reheated – an innovation achieved by developing a unique and highly specialised process.
Matt Dawson, M&S product developer, said: “The Gastropub Runny Poached Scotch Egg has allowed us to offer our consumers a reinvention of the Scotch egg. In supplying the product to us, Pork Farms has shown the rare ability to combine truly ground-breaking innovation with the consistent quality that our customers expect. It tastes great and scores a perfect 10 in our consumer taste tests.”
Chris Peters, MD of Pork Farms, said: “At Pork Farms Group, innovation, excellent product quality and strong customer relationships form three of the central pillars of our business. This M&S award gives us particular pride as it reflects great strength in all three areas.”
Once I saw the golden, deep-fried orb and took in its steamy fragrance, that was it. I unleashed a hoggish behaviour previously reserved, and widened my mouth. A molten, yellow goo oozed from its core and ran down my white shirt. It was emphatic!
But how could an egg wrapped in sausage meat cause such hysteria?
From View London: Urban Pundit
What became of the humble scotch egg? Egg judge David Constable gives his opinion.
First broadcast on BBC Radio 4’s Today programme on Saturday 4 May 2013.
Interview contains MasterChef spoiler