Scotch Egg

Scotch Egg

A Scotch Egg is a popular British dish that consists of a hard or soft-boiled egg wrapped in sausage meat, coated in breadcrumbs, and then deep-fried or baked. The dish's origins are unclear, with some sources attributing it to London department store Fortnum & Mason, while others suggest it may have been inspired by the Indian and Pakistani dish nargisi kofta.

History

The Scotch Egg was first created by the luxury London department store Fortnum & Mason in 1738. However, it is also suggested that the dish may have been inspired by the Indian and Pakistani dish nargisi kofta, which consists of a hard-boiled egg encased in meat and served with gravy. The term "Scotch Egg" does not refer to Scotland, but rather to the process of "scotching", which involves mincing food.

Preparation

The traditional Scotch Egg is made by wrapping a hard or soft-boiled egg in sausage meat, then coating it in breadcrumbs and deep-frying or baking it. Variations of the dish can include different types of meat, such as black pudding or haggis, and different types of breadcrumbs, such as panko. Some modern versions of the dish also include additional ingredients, such as vegetables or cheese.

Serving

Scotch Eggs are typically served cold, in the style of a picnic food, and are a common feature of British gastropub menus. They can also be served hot, often with a side of pickles or chutney, and are a popular choice for brunch.

Cultural Significance

The Scotch Egg has become a symbol of British comfort food, and is often associated with pubs and picnics. It has also gained popularity in other countries, such as the United States, where it is often served in British-style pubs and restaurants.

See Also

• British cuisine
• Fortnum & Mason
• Nargisi kofta
• Gastropub