A delicious morsel plucked from the refrigerator of your local supermarket. This is truly one of the better available supermarket snacks, but perhaps that is because it isn’t put together by one of the big emporium chains. This is The Happy Egg Company.
The free-range egg at the centre is ‘happy’ and creamy, well coated in thick pork sausage meat. Dotted in the meat you can see the black pepper speckles for a fiery lick. Available as a twin pack – or a 12 pack of savoury eggs – both Scotch eggs are ample in size and rolled in a thick layer of breadcrumbs. Each is meaty and full of flavour. Highly recommended.
Price: £1.49 for 2
An unexpected discovery when lent at the bar, ale in one hand, the other grasping for some sort of savoury snack; a bar delicacy of note. A single Scotch egg on a wooden board. A prized and isolated orb. It was mine.
Cut into quarters and served to me on a plate with a side of Branston Pickle, it presented its teasing yolk, like sliced apricot. It was a vibrant orange blob of a yolk. But rather disappointingly, the meat was cold and dense, therefore difficult to enjoy or distinguish any flavour (seasoning) from. The breadcrumbs were thinly applied; smooth, dank and without crunch. It had a rustic appeal and would have made a farmer at lunch time very happy, but it didn’t cut the mustard for me.
A finishing chilli tang cannot disguise this appalling morsel barely comestible. You can see the use of seasoning and all the elements dotted in the Cumberland sausage meat, which rattles in its thinly applied shell of breadcrumbs like the yellow gift ovum in a Kinder Egg. The (free range?) egg takes up most of the inside, it’s colouring taking on a form of dishwater and the grey ring of over-boiling bleeds out into the once white albumen to amalgamate and form clouded grey. The yolk has formed into shrivelled wax clumps that stick to your teeth and give you breathe like a zombie.
One to avoid.
- Cleavers (forevereggsploring.com)
There’s certainly a rustic appearance about the Randalls Butchers Scotch egg. It’s meaty with a thick, rugged rim of breadrumbs. Rough and crumbly. The sausage meat appears to be unseasoned. There are no flecks of colour. No black dots of pepper or green strands of parsley. You cannot scent fresh thyme or spring onion, but rather plain, flat sausage meat which cushions the centre egg. The egg itself is fine. Just fine. It’s not over-boiled and has a rich, vibrant orange yolk.
This is a run of the meal production. A basic Scotch egg. Faultless but by no means exciting.
A two into one combination from The Handmade Scotch Egg Company in which the Monty and Scrumpy recipes come together for a new festive treat. Free-range Saddleback pork is well seasoned with salt, black pepper, sage, onion, dry cured ham, and apples (2%). The result is a full and flavoursome rim of thick sausage meat. Scrumpy cider has also been added for sweetness which cuts nicely through the ham, and there’s a slight alcoholic kick. Mmmhhh! Hic!
It’s a traditional looking morsel. There’s something classic and rustic in the appearance, but on the palette it’s active with curious festive flavours.