The Scotch Egg story is thought to go like this. The exclusive London provisioner Fortnum & Mason claims to have invented it as a portable snack for rich coach travellers in 1738. The eggs would have been smaller in these days. They would have been made using puttet’s eggs rather than hen’s eggs. The meat would have been gamier, like a strong Victorian pate.
Apparently it is more likely that it was a northern variant of our old friend The Cornish Pasty, produced by Scottish smallholders who would have kept chickens and pigs.
These days the humble Scotch Egg can be seen on Michelin-stared pub menus such as Heston Blumenthal’s The Hinds Head in Bray, Berkshire, England. It also can be seen closer to home on The Kitchen Door menu. We use a home-made sausage meat which has shoulder of minced pork (no nitrates or nasty chemical like MSG used here!), sage from our herb garden, sauteed with onion with a few light spices with which we wrap the softly boiled free range eggs, finally egg and bread crumb with which we use our home baked bread for the crumbs and then deep fried. Job done. Enjoy.