Scotch Egg

During a trip in Perth, we came across a homely cottage-like supermarket by a petrol kiosk one freezing afternoon. I kept staring curiously at a product on the counter. Of course it was a scotch egg.

Back in Singapore,

"What's this?" asked Canteen Auntie.

"Scotch Egg," came the reply.

"Huh?"

"Yeah."

So it became an item on the menu today. We are still trying to improve it week by week.
Problems include:

- Eggs shells are difficult to peel. Seriously. Try peeling 40 eggs! Delicate care has to be taken to make sure no shell fragments remain where they are not supposed to be as well.
- We can't find sage supplies(yet), the herb that really make scotch eggs delicious. So we have to use rosemary as a stand-in herb as for now.
- As the meat patties are thick, very careful cooking required, there was 1 case of meat not 100% cooked. We urge diners to voice it out by bringing it back and we promise to return it completedly cooked. However we are confident these cases will cease by now as we are very committed in giving no-nonsense, well prepared meals to customers.
- It is rather difficult to wrap the whole thing up without things falling apart.
- It looks small although we use more meat than a usual pork chop would have. Hopefully that wouldn't be a minus in the presentation area.
- It requires so much more time to prepare compared to a regular chicken chop, sometimes we wondered if we are asking for trouble.

Hope to get some feedbacks on this.