Scotch woodcock Scotch woodcock Scotch woodcock is a British savoury dish consisting of creamy, lightly-scrambled eggs served on toast that has been spread with anchovy paste or Gentleman's Relish, and sometimes topped with chopped herbs and black pepper. It is most often served as an hors d'oeuvre. Scotch woodcock was served in the refreshment rooms of the House of Commons of the United Kingdom as late as 1949. It was also served historically at the colleges of the University of Cambridge and the University of Oxford and it continues to be served at the Oxford and Cambridge Club as an alternative to
Scrambled egg (uniform) Navy commanders having one row of golden oak leaves whereas their Army and RAF counterparts (lieutenant colonel and wing commander) do not have any embellishments on their peaks. In the United States armed forces, "scrambled eggs" is the nickname for the golden oak leaf embellishments (known as fretting) on the bills (visors) of dress hats (called service caps in the Army and combination covers in the Navy, Marine Corps, and Coast Guard) worn by field grade and general officers in the rank and grade of major (O-4) or higher in the Army and Marine Corps, and senior and flag officers