One of the dishes that blew the judges minds at Iron Fork last night (still full, by the way) was Scott Romano's Scotch egg. A Scotch egg is traditionally prepared by hard boiling an egg, wrapping it in sausage and breading, then deep frying the whole damn thing. If you're an egg slut (an Anthony Bourdain nomenclature), this dish is for you.
Last night, Scott Romano wowed the Iron Forkers (and food nerds) by wrapping his soft boiled egg in the secret ingredient --California avocado. It was a fun process to watch.
Luckily, we were able to capture most of it on fancy pants video. After the jump, watch Scott Romano, chef at Charlie Palmer in Dallas, buzz through making a winning Scotch egg. A note: Scott mentioned during the process that he boils his egg for exactly 11 minutes to give it the proper runny-ness. (food-gasm).
Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.