Cheshire ham hock, Gray’s brown sauce…theirs is an egg that means business
Apparently invented in London, inspired by an Indian dish, with the first recipe written by a woman from Shropshire…you could be forgiven for wondering why they’re called ‘scotch’ eggs.
Well, turns out ‘scotch’ is actually an abbreviation of ‘scotched’ - a type of meat preparation - rather than any historical reference to Scotland. Confusing eh.
But puzzling name aside, this humble snack is now beloved across Britain and beyond. And little wonder: the hard-boiled egg, the meat and the breadcrumbs all work a treat.
Yet, even within the scotch egg realm, there are varying levels of goodness. Forget your supermarket offerings, or those lacklustre bar snacks often found in boozers, Gray’s Larder make theirs fresh in-house every day.
Think Cheshire ham hock mixed with a secret mixture of veg and herbs, coated in crumbs and fried for just the right amount of time, then whipped out and served with a dash of Gray’s brown sauce.
Legendary.
