Melissa Cole is an independent beer journalist and member of the British Guild of Beer Writers. She regularly judges events such as the Great British Beer Festival, the World Beer Competition and the International Beer Challenge and contributes to Sainsbury’s magazine, What’s Brewing and Beers of the World. She has also appeared on TV and radio as a beer expert, most recently on Market Kitchen and Something for the Weekend.
It’s a little known fact that Melissa also cooks her own Scotch eggs and has her own unique version of the British classic.
Q. In three words, how would you describe a Scotch egg?
A. Piggy, eggy & glorious (when done well!)
Q. Best served hot or cold?
Q. Served with or without condiments? If with, then which?
A. With, English mustard or curry mayo.
Q. Are there any variations on the Scotch egg that you enjoy? I heard that you’ve made your own with a slight twist.
A. I do! I add cold softened onions, sage, thyme and grain mustard to organic sausage meat and then add a mixture of grated & small chopped Lancashire Black pudding. I also panne it three or four times. However, most important is the yolk still being runny, so boiling that for just five & half mins & then plunging into ice water is vital! I also only use groundnut oil for frying so it doesn’t mess with the flavours.
Q. In your opinion, where serves the best Scotch egg?
A. White Star Tavern in Southampton after a day of cricket & beer at the Rose Bowl!
And finally, perhaps the most important question of all:
Q. Which ale is best served with a Scotch egg?
A. A great British bitter like Young’s Bitter, Fuller’s Chiswick, Marble Pint, Sharp’s Cornish Coaster or Moorhouse’s Premier. (That’s five Melissa, but I’ll accept that answer)
You can follow Melissa Cole on Twitter: @MelissaCole
Keep track of Melissa at: www.girlsguidetobeer.blogspot.com