If you think Scotch eggs are for eating out of plastic containers on cold family picnics, you need an introduction to Calum Franklin. The London pastry chef recently wowed us with his insanely intricate pastry-crafting skills, but he also has a killer Scotch egg recipe. And you don't have to be an insanely intricate pastry chef to attempt it.
For those who didn't spend significant parts of their childhood sitting on waterproof rugs eating transportable British snack foods, Scotch eggs comprise of a soft-boiled egg wrapped in sausage meat and deep-fried.
RECIPE: Scotch Eggs
So, in other words, something you definitely want to eat. Franklin uses pork sausage and white pudding to encase his eggs, which he boils for a precise five minutes and 50 seconds to achieve a perfectly runny centre. The meat-covered eggs are then dipped into an egg and milk mix, followed by a coating of crunchy panko breadcrumbs, before being fried until golden brown.
Serve with caper aioli and, maybe for old time's sake, atop a picnic blanket.