Let's Try It! The Scotch Egg, Aka. British Stuff

A Scotch egg is like a Midwestern pork tenderloin, the American attempt at a pork schnitzel, with a hard boiled egg inside.

The London department store Fortnum & Mason claims to have invented Scotch eggs in 1738. According to Culinary Delights of Yorkshire, they originated in Whitby, Yorkshire, England, in the 19th century, and were originally covered in fish paste rather than sausage meat.
— Wikipedia

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.

Strange. Good when you get over the shock. Spicy.
— the pork expert I made try this for me

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!

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