Whenever I go home to England I make sure to ask my Dad to get 3 things before I get there: Pork Pies, Walker’s Crisps and Scotch Eggs.
British food emporium Fortnum and Mason claims to have invented the Scotch Egg (they are not actually Scottish, kinda like French Toast isn’t French) and there are a million ethnic recipes from India to Mexico that are similar to this. At the risk of sounding like a snotty English bastard I think that Scotch Eggs are superior to all other forms of boiled egg wrapped in ground meat.
I had never had a warm Scotch Egg until I came to Canada. I always ate them straight out of the fridge either plain or with a smear of “Brown Sauce” as they call it where I’m from. In fact they are sometimes called Picnic Eggs because they are are a great portable snack when eaten cold.
I had never thought of making them before because I don’t deep fry very often (compared to some people), but when my friend Natalia lent me her deep fryer I thought this would be a great opportunity to redeem myself after posting about Kale and Quinoa. In fact to counteract the Kale and Quinoa I ate a Twinkie wrapped in a crepe and deep fried; take that Kale.
As I bit into it I felt like all those filthy people that go to state fairs and eat shit like this.
Anyway, when you serve Scotch Eggs right from the fryer with a fresh salad they make a great fancy looking lunch. Really all you’re serving is a boiled egg wrapped in sausage meat and deep fried, pretty ghetto to be honest.