Scotch egg

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Scotch egg
bread crumbs

A Scotch egg is a

deep-fried
.

Origin

Look up Scotch egg in Wiktionary, the free dictionary.

Various origin stories exist. The

Oxford Companion to Food gives the first instance of the name as of 1809, in an edition of Maria Rundell's A New System of Domestic Cookery.[1] They did not, at that time, have a breadcrumb layer, although by 1861 Isabella Beeton suggested this as an option.[1] According to the Oxford Companion to Food, food historian Annette Hope speculated in 1987 that the inspiration may have been Indian koftas[1] such as the Mughlai dish called nargisi kofta ("Narcissus meatballs"), in which a boiled egg is encased in a seasoned ground-meat mixture and then fried.[2]

Other claims include the item having been invented at Fortnum & Mason at Piccadilly in 1738.[3] According to Culinary Delights of Yorkshire, they originated in Whitby, Yorkshire, England, in the 19th century, and were originally covered in fish paste rather than sausage meat. They were supposedly named after William J. Scott & Sons, a well-known eatery which sold them.[4]

It has also been suggested that they were originally called "scorch" eggs, as they were cooked over an open flame, though according to surviving recipes they were deep-fried in

anchovies to simply mincing meat.[5] Further confusion is added by the large trade in eggs from Scotland in the 19th century, which sometimes involved dipping eggs in a lime powder to preserve them, a process possibly also known as "scotching".[6]

Preparation and serving

Two Scotch eggs, just fried

Scotch eggs are prepared by hard- or soft-boiling an egg, wrapping it in sausage meat, and deep-frying it.[1] It is often eaten in pubs or as a cold snack at picnics.[1]

Soft-boiled Scotch egg served with sauce

In the Netherlands and Belgium, Scotch eggs may also be called vogelnestje ("little bird's nest"), because they contain an egg. One 1880s Scottish recipe also calls them birds' nests.[6]

Regional variation

The Manchester egg consists of a pickled egg wrapped in a mixture of pork meat and Lancashire black pudding.[7]

Vegetarian versions have also been made. In 2022,

Michelin-starred restaurant in London, started selling a vegetarian Scotch egg that uses a plant-based meat alternative in 2020,[11] and the next year, the supermarket chain Tesco started selling a vegan version.[12]

Nutrition

A fatty food,

dietary cholesterol per 100 grams.[14]

See also

References

  1. ^
    ISBN 978-0-19-967733-7
    .
  2. ISSN 0261-3077
    . Retrieved 2019-07-15.
  3. ^ Glancey, Jonathan (5 November 2007). "A facial at Fortnums? Never!". The Guardian.
  4. ^ "Are Scotch eggs really Scottish? | Notes and Queries | guardian.co.uk". The Guardian. Retrieved 15 July 2019.
  5. ISSN 0307-1235
    . Retrieved 15 July 2019.
  6. ^ a b "Foods of England – Scotch Eggs". foodsofengland.info. Retrieved 20 April 2025.
  7. ^ Naylor, Tony (29 April 2010). "A plan is hatched: the Manchester egg". The Guardian. Retrieved 1 July 2010.
  8. ^ a b Addow, Amina (20 May 2022). "World's largest vegetarian scotch egg weighs a cracking 8.3 kg". Guinness World Records.
  9. ^ "British chef cooks up world's largest vegetarian Scotch egg". United Press International. Retrieved 2024-03-21.
  10. ^ Cullinane, Ed (2022-05-18). "Chef creates scotch egg that weighs as much as a small toddler". The Independent. Retrieved 2024-03-21.
  11. ^ "The UK Sees its First Michelin Star Restaurant Serving Plant-Based Meat as Market Continues to Change Post-COVID". vegconomist. 2020-10-02. Retrieved 2024-03-21.
  12. i
    . Retrieved 2024-03-21.
  13. ISBN 978-1-4443-0167-0
    .
  14. ISBN 978-1-4684-3791-1
    .
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