Thank you, Scotland, for the best kind of egg

“You’re Scottish: fry something”

— The Doctor to Amelia Pond

I don’t know a lot about Scottish cuisine. Most of what I do know I’ve gleaned from telly and Scottish Twitter and it sounds delicious!  Chips drenched in curry sauce and washed down with Irn Bru seems like a cracking way to finish a night out. Haggis is probably the most famous dish but doesn’t seem to be an everyday thing. 

There’s one dish I’m more familiar with. One that I’ve had only occasionally. One that I’ve relished on every occasion. Today I took the time to learn how to make it.

Take an egg and boil it for about seven minutes–till the yolk is only slightly runny. Wrap it in sausage meat mixed with salt, pepper, fresh thyme, fresh parsley, fresh sage, and some flour to hold it together. Cover the wrapped egg in bread crumbs like you would schnitzel. Deep fry in oil for 7-9 minutes, till the bread crumbs are golden brown and the meat is cooked.

That delicious creation is a scotch egg, surely one of the best exports of that great and proud nation.  

Serve it warm with piccalilli or a similar condiment. Pack one in a lunch box and be the envy of your work mates. Cook up several, cut them in half, and be the toast of your the other a parent when you share them round during half-time at your kids rugby game.