Scotch Egg

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Scotch egg a hard-boiled egg enveloped in sausage meat and then fried. It is a popular cold snack, often eaten in pubs, or on picnics. Its origin is unclear although it could possible be a descendant of a form of Indian kofta, as suggested by Annette Hope (1987). Ayto (1993) states that the first printed recipe was in Mrs Rundell (edn of 1809), and suggests that the Scottish origin of the item was pointed up by its appearance in Meg Dods (1826), where it is described as being eaten hot with gravy, a practice also recorded by Mrs Beeton (1861).