Flavour of the Month: seven different and delicious takes on Scotch eggs
Flavour of the Month: seven different and delicious takes on Scotch eggs
By Matthew Hague |
By Matthew Hague |
By Matthew Hague | Photography by Vicky Lam | Styling by Linsey Bell
Scotch eggs, the classic British pub snack of boiled eggs wrapped in sausage and bread crumbs, get a global update.
See all seven takes on Scotch eggs »
Lazy Daisy’s Cafe in the east end offers Scotch quail’s eggs on our catering menu – it’s wrapped in chorizo from Oliffe’s then rolled in panko and baked. Served with a house-made tomato-thyme chutney
English fare.
A Scotch Egg is a specific foodstuff made according to a certain type of recipe. The term “Scotch Egg” It is not a broad, generic one that can encompass many things and is completely open to interpretation like “sandwich” can. It is more defined, like “Ham and cheddar cheese sandwich on rye.” For example, if it is soft-boiled or poached, it is not a “Scotch Egg” nor is it a “Scotch Egg” if it is wrapped in American cornbread, if it doesn’t contain any Scottish-style (banger) sausage meat or if it is actually, in fact, an Asian Egg. Choosing to cook an egg any old random way with any random ingredients does not make it a “Scotch Egg” – apparently Mr Hague doesn’t understand this. I look forward to his next review “The Best Potato Salad in Toronto that isn’t a salad and doesn’t contain any potatoes”.
Where I originate from the boiled egg would be hard boiled so the whole concoction could be eaten cold with a nice fresh salad for lunch.