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) is peculiar to the individual customs and traditions of each service, i.e., the Navy and Coast Guard consider the grade of O-4 to be a junior officer rank versus a senior officer, while the Army, Air Force, and Marine Corps consider it to be a field grade officer rank. At the flag or general officer level, O-7 and higher, additional embellishments are added to distinguish them from the USN/USCG senior officer and United States/USAF/USMC field grade officer ranks. "Scrambled eggs" is also used to nickname the leaf-shaped visor decorations on the peaked caps of merchant ships' captains and airline pilots.