Pig Egg

The British, in a rare moment of culinary brilliance, have corrected one of God's biggest blunders, one of evolution's largest mistakes. They have replaced the inedible, frustrating and useless eggshell that the creative forces of the universe saw fit to inflict upon us with a far more practical and delicious substance . . . sausage. Then, in a fit of gastrogenius, they had the admirable audacity to bread and deep fry this new and improved chicken egg. The ingenuity! The creativity! The sheer cheekiness of the idea! Rule Britannia, and rule proudly over the tiny corner of the cooking world in which you shine so bright.

Without diminishing the accomplishments of our deposed forbearers, I would like to say that I feel capable of improving on this idea. In the near future you will find, on this very site, a recipe that takes this scotch egg to new caloric heights and further undermines the questionable line between unfertilized chicken ovum and swine.