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

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?

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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

What better way to mark Easter than a meditation on eggs? Forget the chocolate variety, however, and turn instead to the crisp-crumbed, meat jacketed picnic staple turned posh pub favourite: the scotch egg. How do you eat yours?

(from Flavour First)

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A creation by cakespay.com. See here

The first time I heard of scotch eggs, I thought ‘scotch and eggs don’t sound like they go together.’ But that’s also what I said about whiskey salad and the tursammock (turkey sandwich hammock), and we all know the genius of those… wait. Those were dreams. Scratch that. So what did I know about scotch eggs? Not much, turns out. Scotch eggs have nothing to do with scotch (whew!), and everything to do with wrapping hard boiled eggs in sausage and frying them. OK then. As a friend put it to me recently, ‘I like (expletive) wrapped in different (expletive). And fried.’

Me too.

And I’m a fan of hard boiled eggs. Let’s be honest though – hard boiled eggs, and by extension many dishes featuring them, are not sexy.* There’s something decidedly old-mannish about hard boiled eggs (no offense old dudes, as I plan to proudly join your ranks some day), like they’re best enjoyed straight from the pocket of a high-waisted track suit, while playing chess at a park. With that in mind, I’ve done here what you can nearly always do to improve a dish’s image: I made it bite sized. Everybody loves smaller versions of foods** (see: sliders, tiny enchiladas, mini-quiches, meatloaf muffins etc). They’re portable, adorable, and resistance to their charms is futile (evil laugh). And, in this case, since the servings are far smaller than regular-sized scotch eggs, you can eat more than one without fear of PICR – Possible Imminent Coronary Reprisal.

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The egg arrived cut in half, depressingly revealing the obvious over-boiled egg. A dank grey ring circled the egg like a foreboding signal of what was to come. The sausage meat was thick and dry like chewing on Royal Mail parcel-packaging. It was lukewarm, something a Scotch egg should never ever be. Serve fresh and piping hot or cold in a picnic hamper, but never that dangerous space in-between. By my second mouthful it was stone cold; chewable fleshy meat, unseasoned and putrid.

A side of gravy – once top skin was removed – lifted the bland meat and wet breadcrumbs, but this was a failed product from the beginning. Some salad garnish became the most exciting thing on the plate and that really sums it up.

America, learn how to boil an egg, season meat and present this English classic, otherwise don’t do it at all. Stick to your meatloaf.

Price: $5.95
Overall: 1/5