Most of us remember Scotch Eggs from various finger buffets, but according to the BBC, the humble 2011 is the year of the Scotch Egg.
For those who’ve not discovered them, the generally rather bright orange breadcrumb outer parts hide the Cumberland Sausage-meat inner which in term envelopes a hard boiled egg.
The past: Unfortunately for the Scotch Egg, there are a lot of really bad examples out there which could put even the most hardy Scotch Egg lover off for life. Very often they use inferior sausage meat or breadcrumbs which are so dry that you need a bottle of juice just to eat them.
The future: The BBC’s Good Food magazine has reported a new surge of interest in this finger food such as artisan Scotch Eggs from the Handmade Scotch Egg Company who are including free-range pork, tarragon and even stuffed olives.
While we’re not completely sure about those changes, it is nice to see this once derided food getting the publicity and makeover it deserves.
Finding good examples: Just a word of advice – avoid the supermarket cheap versions and maybe just stick with something like the Marks & Spencer Scotch Eggs or Tesco Finest Scotch Eggs.
Straight to the source: Of course if you want to go very up market, you could try the people who invented the Scotch Egg – Fortnum & Mason Scotch Eggs with selections such as Goose Scotch Egg for £16 or Quail Scotch Egg with Haggis Filling, or perhaps you’d rather splash out on Ostrich Scotch Egg at a mere £75!
