Scotch egg

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A supermarket pre-packaged scotch egg, halved
A homemade scotch egg, quartered

A Scotch egg consists of a cold hard-boiled egg removed from its eggshell, wrapped in a sausage meat mixture, coated in breadcrumbs, and deep-fried. Scotch eggs are commonly eaten cold, typically with salad and pickles.

Scotch eggs were traditionally a picnic food, designed to be eaten fresh. However, in the UK at least, they have acquired an unfashionable, downmarket reputation due to the preponderance of pre-packed, plastic-wrapped Scotch eggs sold at convenience stores and motorway service stations[citation needed].

In the United States, many "English-style" pubs and eateries serve fresh-made Scotch eggs. These are usually served hot, with dipping sauces such as ranch dressing, hot sauce,[1] or hot mustard sauce. At the Minnesota State Fair, true to fair tradition, scotch eggs are served on a stick.

When making scotch eggs at home, some people choose to fry instead of deep-fry them, in order to improve their nutritional content. Cooks may also fry and then bake or microwave the scotch eggs to ensure that the sausage is cooked all the way through.

Miniature versions of scotch eggs are also widely available in British supermarkets, and are sold under the name 'savoury eggs', 'picnic eggs', 'party eggs' or similar. These contain a chopped, rather than whole, egg filling, sometimes combined with mayonnaise.

In West Africa, some fast-food restaurants offer scotch eggs alongside their other menu items. In Nigeria, Tantalizers and Mr. Biggs both prominently feature scotch eggs.

Some of Britain's culinary favourites also crossed over to the Indian sub continent and there is a popular Indian dish called nargis kofta also known in English as Curried Scotch Eggs. The spices used suggest a moghul influence.[2]

[edit] See also

[edit] References

  1. ^ The Dinner Menu Courtesy of Piper's Pub -- Pittsburgh, Pennsylvania U.S.A.
  2. ^ Stylish Indian in Minutes (with nargis Kofta recipe) by Monisha Bharadwaj, Publisher: India Book House The Hindu Newspaper 27/3/2003
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