What is Britain´s favourite snack?
A piping hot Cornish pastie, Marmite on toast, jellied eels perhaps?
Well no doubt all of the above, but certainly also high up on the list is the humble scotch egg. Consisting of a hard boiled egg encased in sausage meat, breadcrumbed and fried, it was allegedly invented by the Queen´s providore, Fortnum & Mason in Piccadilly London, as a convenience food. The idea was that a scotch egg or two could fit nicely into a gentleman´s pocket or hankerchief to provide sustenance on the long carriage ride back to the manor. Well it was 1738.
The scotch egg was bastardised for a while there in the 90´s and taken advantage of by service stations and the like but now seems to be going through a renaissance. In the interests of presenting a well-rounded (no pun intended) case, I recently sampled a selection and bring you my findings:
Fortnum & Mason scotch egg: Whether or not you believe their ´traveller´s snack´ tale matters not a jot. Bite into one of these beauties to reveal succulent organic mince and a perfectly cooked soft yolk egg. Read More