While we're talking about Scotch eggs here on Serious Eats, reader Karen Resta points us to this gargantuan example on Blogjam. It's made from an ostrich egg. "It does pose the philosophic question of whether bigger is better, but it is rather mesmerizing to view, anyway," Karen says. According to Blogjam: Boiling an ostrich egg is not quite as simple as it sounds. For a start, you need a saucepan with a vast capacity. Even using my biggest pan, the top fifth of the egg is exposed during the cooking process, so I keep a close eye on things, rotating the egg frequently and topping up the water as it evaporates. It took one pound of pork to coat the...
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