London’s Best Scotch Eggs

Copyright: Elizabeth Allen

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

 

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The scotch egg renaissance

The scotch egg renaissance

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

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Scotch Egg Club – Celebrity Juice

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Golden Balls: the rebirth of the Scotch egg

Scotch egg

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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The Cadbury Creme Scotch Egg

Hhhmmm… not sure?

The Cadbury Creme Scotch Egg

A creation by cakespay.com. See here

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Look What I Made: Scotch Quail Eggs

Taken from SideDish Magazine (14th March 2013)

Quail Scotch Eggs

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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April Bloomfield demonstrates a creative breakfast dish of Scotch eggs

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