A Scotch Egg consists of a hard-boiled egg, wrapped in sausage meat, coated in bread crumbs and deep fried.
Origin
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.
Serving
Scotch Eggs are common picnic food all throughout the United Kingdom and can be located in many English pubs here in the United States. These eggs are served fresh and hot straight from the frier with a side of a smooth and creamy traditional mustard sauce. Most people satisfy their hunger with a single Scotch Egg.
