Step-By-Step Scotch Eggs: Easy To Make, Even Easier To Eat story and photography by RENEE KOHLMAN
We talk a lot about eggs in April — Easter does that to us. We celebrate delicious devilled eggs, pretty pastel coloured Easter eggs, and I know we all scarf down one or two of those Cadbury eggs with the dayglo yellow centres. 20
But it’s time that the classic Scotch egg gets a nod of glory. Not familiar with this pub classic? Scotch eggs are one of the most popular snacks in Britain, and are made of hard-boiled eggs (with the shell removed, of course), wrapped in sausage meat, coated in breadcrumbs and then deep-fried. Full of flavour and so pretty to look it, it’s easy to see why these hand-held beauties are so beloved.
Where does the term Scotch egg come from? Popular theories abound. Apparently there was an important trade in Scotland exporting eggs to London in the 18th and 19th centuries. Victorians would preserve the eggs for the long journey by dipping them in boiling water and leaving them semi-hardened with lime-powder disinfectant in a process called scotching. The result left the eggs