Part 4/10:
I ventured into Bristol next for a signature item: the Scotch egg. Despite its name, the origin is Yorkshire, showcasing a boiled egg enveloped in seasoned pork sausage and encased in breadcrumbs. The egg was perfectly soft-boiled, yielding a rich, creamy yolk. I paired it with a fried chicken sandwich and fried potatoes, proving to be a rewarding decision. The combination of crunchy coating and tender egg was delectable and firmly anchored this dish in my culinary lineup.