Scotch Eggs

Preparation info
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Appears in

By Gary Rhodes

Published 1999

  • About

It doesn’t take much to work out where these were I born. They are a Scottish speciality, and have become very much part of English eating habits. They were originally part of the Great Scottish breakfast, but were also served hot at high tea with gravy. We know them today as a pub snack, a picnic feature or a cold buffet item, usually displaying that unlovely grey border surrounding the centre – as if the sausagemeat has had a row with the egg! The crumbs are often soggy as well.