Until very recently, Scotch eggs were like unicorns. Even though I hadn't met a Scotch egg, I knew I was in love. Like a colorful, prancing, song-singing unicorn, there is objectively nothing not to love about a Scotch egg. Eggie, meaty, fried. Done. Get me one. Get me seven. <br /> <br />So starting smack in the center of the Harrods Food Hall last summer, I began my Scotch egg tour of the universe. It took me to a perfect little pub in the perfect little countryside town of Lewes, East Sussex, where my friend Sam explained that a freshly boiled egg must be placed in an ice bath prior to its Scotching. It took me to Boston where a wonderful restaurant, Myers + Chang, blew my mind with the idea of wrapping the egg in potsticker filling. It took me to my new home in rural North Dakota where I am suddenly forced to make most of my favorite foods from scratch. <br /> <br />So I pulled together the best parts about each of my favorite Scotch eggs and made one mega awesome Scotch egg that's officially the number one reason why I need to join a gym. It has an extra runny yolk thanks to an ice bath (ohhh I love 'em runny), it uses the genius idea of potsticker filling as a wrapper, and it uses not just any potsticker filling, but a super special filling that's used in my family's beloved potsticker recipe. <br /> <br />Warning: Scotch eggs are messy creatures to make! Give yourself a lot of space to make them and invite a few friends over to help (cause if they're good friends they'll help with the cleanup too). <br />

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