Last week, while celebrating the repeal of Prohibition, I ordered myself a Scotch Egg (courtesy of the delicious Abbot on the Hill). It's been a good two years since Slashfood delved into the world of the Scotch egg, both as a portable breakfast and gargantuanly eggy ostrich task, so I thought I'd give the dish some more love.
Scotch eggs (recipe here) are hard-boiled eggs encased in a mixture of sausage and spices, then dredged, breaded, and deep-fried -- another case of tasty things getting wrapped in tasty things and then covered in more tasty things and turning out beautifully. They're delicious as a quick breakfast, and can also make a damn fine appetizer when teamed with chutney -- classic UK fare.
But it's not something you'd get from your Scottish friends and family. According to Wikipedia, the dish was whipped up by a London food shop called Fortnum & Mason, all the way back in 1851. (Anyone know why "Scotch" became part of the name?) You'll usually find this dish using regular chicken eggs, which makes it large enough to slice and share, but this dish also works amazingly with smaller eggs -- allowing for tiny niblets rather than large chunks.
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