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) of chin straps on the officers' cap bands to indicate seniority. Although the use of the term is principally military, some civilians (such as airline and merchant ship captains and (primarily in the United States) senior uniformed law enforcement officers) have similar embellishments on the peaks or visors of their hats. In the British Armed Forces, and in the armed forces of several other Commonwealth countries, scrambled egg (singular) is a nickname for the gold braid (called an "oak leaf sprig") on the peak of senior officers' peaked caps, and by extension a nickname for an officer. Specifically, flag officers,