Scotch egg
From Wikipedia, the free encyclopedia
A Scotch egg consists of a cold hard-boiled egg removed from its eggshell, wrapped in a sausage meat mixture, coated in breadcrumbs, and deep-fried. The dish was invented by the London food shop Fortnum & Mason, in 1738.[1] Contrary to popular belief, it is not a Scottish dish. Scotch eggs are commonly eaten cold, typically with salad and pickles.
Scotch eggs were traditionally a picnic food, designed to be eaten fresh. However, in the UK at least, they have acquired an unfashionable, downmarket reputation due to the preponderance of pre-packed, plastic-wrapped Scotch eggs sold at convenience stores and motorway service stations.
In the United States, many so-called "English-style" pubs and eateries serve fresh-made scotch eggs. These are usually served hot, with dipping sauces such as ranch dressing, hot sauce,[2] or hot mustard sauce. At the Minnesota State Fair, true to fair tradition, scotch eggs are served on a stick.
Miniature versions of scotch eggs are also widely available in British supermarkets and are sold under the name 'savoury eggs', 'picnic eggs', 'party eggs' or similar. These contain a chopped, rather than whole, egg filling, sometimes combined with mayonnaise.
In West Africa, some fast-food restaurants offer scotch eggs alongside their other menu items. In Nigeria, Tantalizers and Mr. Biggs both prominently feature scotch eggs.
