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Mark Price's Scotch eggs
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The ultimate picnic classic enjoyed on the beach is more than un oeuf for Mark Price... Besides smoked salmon and venison, scotch eggs are one of my favourite things to come out of Scotland. (OK, I know they were invented in England, but they sound as if they should have their own tartan.) Crucially, they are made up of two things that I love: hard-boiled eggs and sausagemeat. A scotch egg is perfect for a beach picnic as it is much harder to desecrate with sand than an open sandwich. The wind won’t blow it away and, of course, it’s eminently transportable. This recipe is pretty simple; I’ve given it an Asian touch to help it on its travels south of the border. For me, though, the best place to eat one is on the beach by St Andrews, where they filmed the opening scene of Chariots of Fire. As you bite into the scotch egg, the sea rolls in, the breeze ruffles your hair and the sun shines on your face; whether or not you run along the beach in slow motion is up to you.
Typical values per serving:
This recipe was first published in September 2009.