How to make a substantial Scotch egg
From our US edition
Many moons ago, long before I learnt how to cook properly, I took it upon myself to make Scotch eggs. It seemed like a nice little weekend activity but, looking back, it was doomed from the get-go. My boiled eggs were too soft and threatened to splurge their yolks. The meat I used was mealy, not fatty enough, and crumbled when I tried to press it onto the eggs. I didn’t really understand how you coated food for frying so haphazardly stuck breadcrumbs to what little meat was forlornly clinging to my misshapen egg. I tried to fry them anyway: it did not go well. Scotch eggs shouldn’t be this hard, I thought. Who can be bothered with this? I ended up smashing the whole thing up (in resignation rather than anger), and turning it into a slightly strange hash.
