Scotch egg! Scotch egg! How I love thee! For the uninitiated, Oliver Thring gives good background on what a Scotch egg is and where it came from. This is not a Scotch egg.
The formula for what makes a good Scotch egg is very simple:
Soft-Boiled Egg + Seasoned Meat + Breadcrumb + Deep-Frying --> Heaven in a Sphere
A far cry from those supermarket horrors comprising hard, greying eggs rattling around in a case of pappy sausagemeat and moist crumb, never mind what Wikipedia says, a Scotch egg should be warm and cossetting, with meat that yields and a yolk that dribbles.
So I am delighted to announce that I'll be one of a distinguished panel of judges at the Scotch Egg Challenge on
Open to professionals, pubs and restaurants alike, if you'd like to enter or want more details, please contact the Ship on the Ship blog here. Spectators and tasters also welcome to join the fun.
May the best Scotch egg win!