• How Lord's in NYC Makes Up to 60 Scotch Eggs a Night

    4 days ago - By Eater

    Chef Ed Szymanski makes the eggs with lamb shoulder and deep fries them At his sophomore restaurant Lord's , chef Ed Szymanski follows up his wildly popular New York City restaurant Dame with an homage to British bistro food. “I have pretty brutal childhood memories of takeaway Scotch eggs from an M&S before we go on a long train ride,” says Szymanski. “So we try and do a nice version here.”
    A Scotch egg, at its core, is an egg wrapped “in a meat sausage of some sort, and then breadcrumbed and deep-fried,” says Szymanski. “They're like the quintessential British snack.”
    To make the...
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