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.
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
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
