The Kitchn: Scotch eggs are super popular in London for a reason
If you’re a savory breakfast person like me, a Scotch egg is a perfect food. The U.K. dish consists of a boiled egg that’s been peeled, covered in breakfast sausage, then breaded and deep-fried. It’s the perfect high-protein breakfast or snack.
The roots of this dish are murky. Scotch eggs seem to have been around since the 1700s, with some claiming it was an Indian export due to its similarities to a dish called nargisi kofta. Others say it was invented by English department store Fortnum and Mason, while others say it was created by Yorkshire eatery William J. Scott & Sons, who referred to the eggs as “Scotties.” One thing is for sure, Scotch eggs were not invented in Scotland!
Scotch eggs made a comeback in the early 2000s when another relic of the early aughts, the gastropub, was rising in popularity. Ever since seeing them on the menus at these upscale bars, I’ve wanted to make them. And guess what? They’re so much easier to make than I ever imagined.
Why you’ll love Scotch eggs
Key ingredients for Scotch eggs
Scotch Eggs Recipe
Makes 4 eggs
5 large eggs, divided
1 small bunch fresh chives
3 large sprigs fresh parsley
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