621. Burford Brown Egg

Burford Brown eggs are just a variety of chicken eggs. I tried them a few different ways and I found that they were not hugely different to regular chicken eggs; they just have slightly more orangey yolks, and they have a good, pronounced flavour. I love eggs in all kinds of ways but I always like to have them on a pizza. If you haven’t tried it I really recommend that you do (especially with parma ham or prosciutto). If you arrange all of the other toppings on your pizza, then crack the egg on top. I would always use a fork to break the white up a little and drag it out across the pizza as otherwise you can sometimes end up with little pieces of white that are not totally solid, and I’m not ok with that. I normally find that if I do that and bake the pizza for 10-12 minutes then the white will be cooked and the yolk will still be slightly runny.

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258. Scotch Egg

Scotch eggs are one of those things that I have eaten my entire life and never gotten around to making myself. I really should have a go at it sometime as the bought ones can be really good, but I’m sure I could make something better tasting if I picked out good meat and seasonings myself. For those of you who haven’t ever seen one before, they are hard-boiled eggs encased in sausagemeat with breadcrumbs on the outside. Not the healthiest snack by a long way but very very tasty; they are one of my favourite things to take on picnics. As my tastes have changed and I’ve learned more about food, I’ll now only eat the more expensive free-range ones. The quality of the ingredients is much better so it’s worth the extra money. The ones that I’m really desperate to try but haven’t got around to yet are speciality ones they have at Borough Market. I think I shall have to treat myself next time I head down there.

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