# Scotch woodcock

A classic savory dish consisting of creamy, soft-scrambled eggs served on buttered sourdough toast and finished with anchovies.

- Cuisine: British
- Category: Breakfast
- Difficulty: medium
- Language: en

## Ingredients

- 6 whole egg
- 30 g butter, diced
- 20 g butter, cold, diced
- 10 g double cream
- 10 g flat-leaf parsley, chopped
- salt (optional)
- black pepper (optional)
- sourdough toast, thick-cut, buttered
- anchovy

## Instructions

1. Crack eggs into a separate bowl to check for shell, then transfer into a heat-proof bowl.
2. Place the bowl over a bain-marie of simmering water and whisk to combine.
3. Season with salt and pepper while cooking.
4. Add 30g of diced butter and stir continuously with a spatula, scraping the sides and bottom of the bowl.
5. Continue cooking until the eggs coagulate into a soft, creamy scramble, then remove from the heat.
6. Incorporate 20g of cold butter, double cream, and chopped parsley into the eggs.
7. Serve the scrambled eggs on thick-cut, buttered sourdough toast, topped with anchovies.

## Equipment

- bowl
- whisk
- bain-marie
- spatula

## Tips

- Do not crack eggs directly into the cooking bowl to avoid shell fragments.
- Use a bain-marie for slow, gentle cooking to achieve a velvety texture.
- Scrape the sides and bottom of the bowl constantly to ensure even coagulation.
- The eggs are ready when they are thick and set but still creamy; they will continue to firm up slightly from residual heat.
- Scotch woodcock is traditionally served after dessert or as a savory alternative to dessert.

## Source

- Original video: https://youtu.be/FgNIs3-Akho?si=rc6m31mYK1kAhzDg
- Creator: Adam Byatt
- Recipe page: https://www.cliprecipe.com/recipe/c99328b7-9d4f-45b8-9f0a-a9cd24f9db9d
- Extracted: 2026-10-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt