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Minced pork, then roll it in breadcrumbs and what? deep-fry it. it's like a supernova of unhealthiness. and deliciousness. >> nigella: this is the important thing, the softness of the yolk. >> anthony: right, who invented this? it's just fiendish. >> nigella: one of the explanations, scots used to preserve eggs and send them to england, what would happen is that they would just, some sort of lime on them and it would discolor them so they then covered them to hide that. >> anthony: it's just right. >> nigella: when i grew up they were very low rent, but very cheap, rather spooky sausage meat, ...

>> anthony: only there? >> nigella -- here -- >> anthony: i'm with you there. >> nigella: yeah. >> anthony: uh, what is it? chips with curry sauce? >> nigella: mm. fantastic, sorry. >> anthony: it's really a matter of how many guinness' you've had. a soft-boiled egg, wrap it in minced pork, then roll it in breadcrumbs and what? deep-fry it. it's like a supernova of unhealthiness. and deliciousness. >> nigella: this is the important thing, the softness of the yolk. >> anthony: right, who invented this? it's just fiendish. >> nigella: one of the explanations, scots used to preserve eggs and send...

>> anthony: it's really a matter of how many guinness' you've had. a soft-boiled egg, wrap it in minced pork, then roll it in breadcrumbs and what? deep-fry it. it's like a supernova of unhealthiness. and deliciousness. >> nigella: this is the important thing, the softness of the yolk. >> anthony: right, who invented this? it's just fiendish. >> nigella: one of the explanations, scots used to preserve eggs and send them to england, what would happen is that they would just, some sort of lime on them and it would discolor them so they then covered them to hide that. >> anthony: it's just right....

Important thing, the softness of the yolk. >> anthony: right, who invented this? it's just fiendish. >> nigella: one of the explanations, scots used to preserve eggs and send them to england, what would happen is that they would just, some sort of lime on them and it would discolor them so they then covered them to hide that. >> anthony: it's just right. >> nigella: when i grew up they were very low rent, but very cheap, rather spooky sausage meat, rock hard egg, you know? the, sort of, tinge like, you know, uranus. >> anthony: right. >> nigella: uranus as they to prefer to call it now because...

>> anthony: i'm with you there. >> nigella: yeah. >> anthony: uh, what is it? chips with curry sauce? >> nigella: mm. fantastic, sorry. >> anthony: it's really a matter of how many guinness' you've had. a soft-boiled egg, wrap it in minced pork, then roll it in breadcrumbs and what? deep-fry it. it's like a supernova of unhealthiness. and deliciousness. >> nigella: this is the important thing, the softness of the yolk. >> anthony: right, who invented this? it's just fiendish. >> nigella: one of the explanations, scots used to preserve eggs and send them to england, what would happen is that th...