Best of British Food - Scotch Eggs
A Scotch egg consists of a hard-boiled egg wrapped in sausage meat, coated in bread crumbs and baked or deep-fried. In the UK Scotch eggs are usually a picnic food and eaten cold, although once you've strayed into the hot Scotch Egg world you may find it hard to return.
The London department store Fortnum & Mason claims to have invented Scotch eggs in 1738, but they may have been inspired by the Mughlai dish nargisi kofta ("Narcissus meatballs").
The earliest printed recipe appears in the 1809 edition of Mrs. Rundell's A New System of Domestic Cookery. Mrs. Rundell—and later 19th-century authors—served them hot, with gravy.
Other, more traditional variations of the breadcrumbed egg include the Manchester egg, which uses a pickled egg wrapped in a mixture of pork meat and black pudding, and the Worcester egg, for which the egg is pickled in Worcestershire sauce.
Meanwhile, the Scotch egg’s fame has spread abroad. “Skorchi eggs” have become a Japanese New Year delicacy and they are a best seller for the Nigerian food chain Mr Bigg’s.