Scotch egg
Scotch egg
A Scotch egg (/ˈskɒtʃ ɛɡ/) is a traditional British dish that consists of a hard or soft-boiled egg wrapped in sausage meat, coated in bread crumbs, and then deep-fried or baked.
Etymology
The term "Scotch egg" is first recorded in the 19th century. The word "Scotch" is an old English word meaning "Scottish," but the exact origin of the term in relation to this dish is unclear. Some theories suggest it was named for the process of mincing the meat (scotching), while others believe it may have been named after the London department store Fortnum & Mason, which claims to have invented the dish in 1738.
Preparation
To prepare a Scotch egg, a hard-boiled egg or soft-boiled egg is peeled and then wrapped in a layer of sausage meat. The wrapped egg is then coated in bread crumbs and deep-fried or baked until the sausage meat is cooked and the bread crumbs are golden brown.
Variations
There are many variations of the Scotch egg, both within the UK and internationally. Some variations use different types of meat or meat substitutes, while others add additional ingredients to the sausage meat, such as herbs and spices. In the United States, a version known as the "Scotch egg on a stick" is a popular fair food.
Related Terms
External links
- Medical encyclopedia article on Scotch egg
- Wikipedia's article - Scotch egg
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