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Liza de Guia of Food Curated has a new gig making videos for’s series running on NY1.

In her first report, she takes a look at a perfect winter bar snack – the Scotch Egg at Cal Elliot’s Rye in South Williamsburg.

For his version of the British pub classic, Chef Cal hard boils an egg, wraps it in sausage seasoned with rosemary, fennel and paprika, gives it a roll in some flour, a quick bath in an egg wash, another roll it in panko breadcrumbs for crunch, and a plunge into the fryer.

Cal doesn’t stop there – he serves the Egg on crispy bacon and a bed of frisee over a horseradish vinaigrette, and finishes the dish with a mornay cheese sauce made with gruyere, mascarpone, sharp cheddar and pecorino.

And it’s only $4 at happy hour.

Liza recommends pairing the Scotch Egg with Rye’s pickle plate and washing it down with a Bluepoint Lager.

Care for some history with your Scotch Egg?

  • The London department store Fortnum & Mason claims to have invented Scotch eggs in 1738, but according to the Oxford Companion to Food they may have been inspired by a Moghul dish called nargisi kofta (or ‘Narcissus meatballs’).
  • Also according to the Oxford Companion: The earliest printed recipe is the 1809 edition of Mrs. Rundell’s A New System of Domestic Cookery. Mrs. Rundell – and later 19th-century authors – served them hot, with gravy.

Rye is located at 247 S. 1st St, between Havemeyer and Roebling, in South Williamsburg. The $4 Scotch Egg is available at Happy Hour from 5:30-7pm, Monday-Friday.

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