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Scotch eggs


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Reading some novel, I found a mention to this 18th century English dish, initially made for travelers and picnickers. Sounds intriguing, not very unhealthy, and possibly yummy. Perhaps it is one of the antecessors of that infamous apex of Scottish cuisine, the deep fried Mars bar.


A Scotch egg is a boiled egg wrapped in sausage meat, coated in breadcrumbs and baked or deep-fried



Edited by sunday
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Well, they're typically about an inch overall diameter thicker than the egg they're built upon.

For those who didn't watch the video, it's pork mince, lightly seasoned, coated in breadcrumbs and deep fried (traditionally). Mostly sold ready to eat, but can be microwaved to warm them up with care because of the egg. They're not usually sold with a runny yolk, but bear in mind we don't have the salmonella issue here.

I regularly eat one for lunch. Can be complemented by Branston pickle as per a ploughman's lunch variant.

I would describe them as typically utilitarian English stodge. BTW, allegedly first made by Fortnum & Mason.

https://stjameslondon.co.uk/news/discover-the-iconic-invention-created-by-fortnum-mason#:~:text=You might be surprised to,British institution%3A Fortnum %26 Mason.

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I think the only people who avoid runny yolks because of salmonella probably work for the FDA, otherwise most people just ignore the stupid menu warning about undercooked meat and eggs.  For some reason you just don't find a lot of meat encased boiled/hard cooked eggs here.  There are multiple immigrant backgrounds that would include such things but somehow they didn't 'stick' in the general culture so you won't see them on most restaurant menus.

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It could be considered as a compact, portable, equivalent of steak and eggs 😋. Quite ingenious.

They are unexpectedly popular in the UK, as there is even a company dedicated to sell cooked ones. I wonder why I did not heard of them before.

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