Scotch egg is a classic dish of British cuisine, and it’s a popular type of snack. The traditional version of this dish consists of a whole boiled egg, which is wrapped in sausage meat, coated in breadcrumbs, and then fried until golden brown. Scotch eggs can be eaten warm or cold and are often served with pickled vegetables or with mustard and mayonnaise. You can find them in many British pubs and supermarkets, and they were once imported to Czechia by the Marks & Spencer chain.
The recipe’s authorship is claimed by the London department store Fortnum & Mason, which asserts that they invented it in 1738. However, it is more likely that they popularized an already existing dish, as the idea of eggs wrapped in meat is much older and appears in many different cultures.
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The name “Scotch egg” does not refer to Scotland. The name probably comes from the word “scotched,” which means “processed” or “prepared.”
There are several recipes for this delicacy, such as the “Manchester egg,” which features a pickled egg wrapped in a mixture of pork meat and black pudding. There are even modern vegetarian versions that replace the meat mixture with falafel.
The photo captures the fish variant, “Kedgeree Scotch Egg,” with a filling made from smoked haddock. At The Mayfair Chippy restaurant (see Where to Eat in London), this freshly prepared egg with seasoned mayonnaise cost 8.95 GBP (9.60 EUR) and was excellent.
Bon appétit!
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