The Pulchritudinous Egg

The Guardian is breaking ground on how we talk about scotch eggs. In their article, they call the European delicacy -- which has graced picnic baskets and gastropubs since 1738 -- "pulchritudinous." That alone seems reason enough to read this article, but in case you’re not as easily wooed by big words and pub food, there’s more. They take us through the whole process, from start to finish: the most important part of a proper scotch egg (the sausage), the robustness of the yolk (yes, that’s a thing). They talk about the tactile way to enhance the meat’s clinginess (a thing also), and the ins and outs of crumb texture. And because they’re of the opinion that scotch eggs are poetic (we’re quickly being convinced of it too), they end by referring to the snack as a “golden orb of beauty.” If you’re not sold on reading this yet, there is no hope. How to cook the perfect scotch egg from The Gaurdian