A Scotch egg is like a Midwestern pork tenderloin, the American attempt at a pork schnitzel, with a hard boiled egg inside.
Were I on a desert island cheating on junk food, I’d reach for a juicy hamburger. Not pork. And never poultry, because birds are my friends. Someone else taste tested this for me, ever a pork expert, declaring this edible and something to be eaten again, were it not so fried and unhealthy.
Brits really love their pork products. The New York Times suggests eating your scotch egg with horseradishes and pickles.
Up next, I am personally taste testing more UK food for you. Perhaps we’ll move onto Aussie cuisine after that!