like the lamington: www.flickr.com/photos/leonghong/14391510778/ & the butterfly cake www.flickr.com/photos/leonghong/14762899324/ the scotch egg was something we were taught to make in school which i have not seen in a long long time . . . just for old times’ sake 🙂
The Scotch Egg Story
From Wikipedia, the free encyclopedia
A Scotch egg consists of a shelled hard-boiled egg, wrapped in a sausage meat mixture, coated in breadcrumbs, and deep-fried. Scotch eggs are commonly eaten cold, typically with salad and pickles.
The Scotch egg’s origins are obscure. The exclusive London provisioner Fortnum & Mason claims it invented the portable snack for rich coach travellers in 1738. “The eggs would have been smaller in those days,’’ says the company’s archivist Dr Andrea Turner. “They would have been pullet’s eggs rather than hen’s eggs, and the meat would have been gamier, like a strong Victorian pâté.’’
She believes that the eggs then filtered down the social ranks, first becoming a Victorian savoury using cheaper meats, and finally arriving at the mass-produced egg served in the pubs, cafés and at picnics in second half of the last century.
An alternative theory, propounded by Annette Hope in her book A Caledonian Feast, claims that the Scotch egg evolved from Nargisi Kofta, an Indian dish that is also made from minced meat and a boiled egg.
Neil Chambers’s explanation seems more likely: that it was a northern variant of the Cornish pasty produced by Scottish smallholders, who would have kept chickens and pigs.
“It was a poor man’s lunch produced from leftovers that were easy to transport,’’ Neil says. Now he and his wife are transporting them around the country from £2.65 each. The company produces a score of different eggs from the classic Mac (free-range pork) to a Blackwatch (black pudding and free-range pork) to a Just William (Tyrells Crisps and free-range pork). There are vegetarian options and Wee Ones with quail’s eggs.
Other, more traditional variations of the breadcrumbed egg include the Manchester egg, which uses a pickled egg wrapped in a mixture of pork meat and black pudding, and the Worcester egg, for which the egg is pickled in Worcestershire sauce.
Meanwhile, the Scotch egg’s fame has spread abroad. “Skorchi eggs” have become a Japanese New Year delicacy and they are a best seller for the Nigerian food chain Mr Bigg’s.
The handmade Scotch egg has one disadvantage. It can’t be chilled, vacuum packed or frozen. “If you go down that route you end up with the egg and the meat shrinking away from each other and that is not an option for us,’’ Neil says. “Supermarkets are keen to stock handmade eggs, but for now the only way is through their deli counters.”
Tagged: , egg , scotch egg , d’Good Cafe