I positively love eggs. They are incredibly versatile and feature in so many dishes, I find it hard to conceive of someone who wouldn’t (boo) or couldn’t (serious boo) eat them. There is an “egg man” who sets up a stall in a car park near us every Saturday. He sells just potatoes, onions and gorgeous fresh eggs. All local, all fresh. So fresh they still bear the hallmarks of their origin, if you know what I mean! We started buying his eggs every week and at 30 for £3, there is not a supermarket in the land that can beat the value. Unless I have a heavy baking week planned, I usually dish a few out to my mum and/or sister. But generally there are plenty in our house in case eggy inspiration strikes.
Coincidentally, a while ago my husband came home with a half a pig. Sounds odd, but it’s true. He rang me to say he’d got an amazing pork deal from the Butcher of Brogdale and had the best part of half a pig, butchered and prepared for less than £100. Right place at the right time kind of a deal. “Okaaaay” I said, “if you think it’s a good deal”. Well, when I saw him walk up the path with three white sacks full of meat, I knew he’d done good! Approximately 40 pork chops, 18 finest sausages, as well as various joints, belly sections, ribs and steaks. Post storage panic, I was hugely excited. And rightly so because all of it was delicious. I can’t recommend this butchers highly enough.
I digress slightly, back to the scotch eggs. One Saturday afternoon – post egg man visit – I decided to make some scotch eggs using the Brogdale sausage meat. And they were incredible, even if I do say so myself. Hands down a million times better than any shop bought one. Especially warm!