Tag Archives: Egg yolk


Another big entry with this cricket ball-sized Scotch egg from Cleavers butchers in Wandsworth Town. When cut down the centre the two halves are almost as big as some single Scotch eggs I’ve tried. There is a distinct separation between the breadcrumbs and the meat (Cumberland sausage), and the egg rattles in its casing. The well-seasoned, thick rim of sausage meat falls from the breadcrumbs and onto the plate. It is not bound to the panko wrapping and the assembly is broken.

The egg is free range and creamy. The yolk has a darker colouring than I’ve seen before, almost¬†apricot. It’s good; no satisfying crunch or warm, runny yolk, however the Cumberland sausage is rich and for the price it’s one hell of a snack.

Price: £1.95

Overall: 3/5

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In conversation with… Douglas Blyde

Culinary curious, Douglas Blyde is a food, wine and travel writer for consumer and trade publications. He has written for Foodepedia, Fire & Knives, Fork, Glass, Harpers Wine & Spirit, Caterer and Prodigal Guide.

I asked Douglas a few questions about how he likes his Scotch eggs served and where he believes the very best can be found.

Q. In three words, how would you describe a Scotch egg?
A. Nurturing gentrified snack.

Q. Best served hot or cold?
A. Gently warmed and served, scalpel halved, with egg yolk molten, upon a slate.

Q. Served with or without condiments? If with, then which?
A. Nakedly, nobly pure.

Q. What is greater: the Scotch or the egg?
A. Or what came first? They are not mutually exclusive and therefore of equal value.

Q. In your opinion, where serves the best Scotch egg?
A. Dominic Chapman’s small, precise quail egg in panko crumbs ensures The Royal Oak, Paley Street is worth the journey – a Michelin endorsed nurturing, gentrified snack!

Keep track of Douglas at Intoxicating Prose

You can follow Douglas on Twitter: @DouglasBlyde

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