When I first learned about the dish known as Scotch Egg, I had assumed that it had originated in Scotland. Silly me. Basically a snack, the Scotch Egg is usually served at picnics or inside pubs. Today, the Scotch Egg can be found at supermarkets, corner shops and motorway service stations throughout Great Britain. Here in the United States, they can be found at British-style pubs and eateries. They are usually served with hot dipping sauces such as ranch dressing, hot sauce, or hot mustard sauce.
Many food historians claim that the exact origin of the Scotch Egg is unknown. Many believe that it might be a descendant of a form of the Mughlai dish called “nargisi kofta”. However, the London Department store, Fortnum & Mason, claims it was inspired by the “nargisi kofta” and invented the Scotch Egg in 1738.
The recipe for the Scotch Egg first appeared in the 1809 edition of Mrs. Rundell’s 1806 cookbook, “A New System of Domestic Cookery”. Mrs. Rundell and later 19th-century cookbook authors usually instructed their readers to served the Scotch Eggs hot and with gravy.
Below is a recipe from the Allrecipes.com website:
1 quart oil for frying
2 pounds pork sausage
4 cups dried bread crumbs, seasoned
1 cup all-purpose flour
4 eggs, beaten
Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes.
Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it looks beautiful over this.