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
Fried egg means "out-thrower", and it is also a Dutch word for a "bouncer". What is known as "scrambled eggs" in the U.S. and U.K. is called "fried eggs" in Nigeria, while what is known as "fried eggs" in the U.S. and U.K. would be known as "half-fried eggs" in Nigeria. The mai shai stalls cook scrambled eggs to the point of being heavily crisp. The two most popular fried egg dishes commonly eaten in Russia are "" (Russian: ), a generic term for pure fried eggs, and "omlet" (Russian: ), an omelet distinguished from simple eggs by addition of milk or