The NYC restaurant @lords_nyc goes through at least 100 scotch eggs per day. The English-style bistro’s chef Ed Szymanski (@ed.z.szymanski) walks us through his process for achieving the perfect scotch egg, from fudgy yolk to golden, crispy exterior. | Bon Appétit Magazine
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The NYC restaurant @lords_nyc goes through at least 100 scotch eggs per day. The English-style bistro’s chef Ed Szymanski (@ed.z.szymanski) walks us through his process for achieving the perfect scotch egg, from fudgy yolk to golden, crispy exterior. | Bon Appétit Magazine
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