Food Trends: California Chefs Are Putting Decadent Spins On The Traditional Scotch Egg

Crispy Hen Egg

Crispy Hen Egg. Photo courtesy of Restaurant 1833.

The Scotch Egg is a classic dish, dating back to the Middle Ages in Britain, with the first recipe printed in 1806. While the meal usually features a hard boiled egg wrapped in sausage meat, covered with bread crumbs and fried, a new trend on the California food scene is introducing a modern spin with unusual egg variations, decadent updates and clever additions. Want to experience the latest Scotch Egg trend for yourself? Visit one of the restaurants below.

Restaurant 1833

Chef: Chef Levi Mezick

Website: restaurant1833.com

Location: Monterey, California

Description: Chef Levi Mezick takes the traditional Scotch Egg to the next level with his “Hen Egg,”  wrapping it in prosciutto with brioche and truffle butter.

Trick Dog

Chef: Chester Watson

Website: trickdogbar.com

Location: San Francisco, California

Description: The team serves a Scotch Egg that is a soft-boiled egg with brandede, beet confit, salmon roe and crème fraiche.

cured egg yolk black pudding

Cured egg yolk with black pudding. Photo courtesy of Bergerac.

Bergerac

Chef: Chef Randy Lewis

Website: bergeracsf.com

Location: San Francisco’s SOMA district

Description: Chef Lewis takes a freezer cured yolk then wraps it in black pudding with a panko crusted outer shell to create his popular Bergerac Egg.

The Cavalier

Chef: Chef Jennifer Puccio

Website: thecavaliersf.com

Location: San Francisco

Description: Chef Puccio switches up the traditional recipe with with a duck egg served with stonefruit chutney and spicy greens.

Ways & Means Scotch Egg

Ways & Means Scotch Egg

Ways & Means

Chef: Conrad Gallagher

Website: wmoysters.com

Location: Orange, California

Description: Chef Conrad, originally from the United Kingdom, has put his spin on the seafood-centric Ways & Means menu. The restaurant serves a Caesar Salad with baby cos, crab meat scotch egg and sourdough croutons.

Wexlers

Chef: Charlie Kleinman

Website: wexlerssf.com

Location: San Francisco

Description: Their BBQ Scotch Egg features burnt ends, house made hot sauce and sweet tea gastrique.

*Written by Rebecca Pariser with edits by Jessica Festa

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Jessica Festa

Jessica Festa is the editor of Epicure & Culture as well as Jessie on a Journey. She enjoys getting lost in new cities and having experiences you don’t read about in guidebooks. Some of her favorite travel experiences have been teaching English in Thailand, trekking her way through South America, backpacking Europe solo, road tripping through Australia, agritouring through Tuscany, and volunteering in Ghana.

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