Walk into any gastropub on the British Isles, and you are likely to find some version of Scotch eggs on the menu. And gourmet versions are popping up at eateries across the U.S. Even though they’re made from two of your favorite breakfast foods, they can be eaten any time. So how do you make them, and where do they come from?

Scotch Eggs: Are They Scottish?

The short answer is no. The renowned London department store Fortnum & Mason claims to have developed the recipe in their Picadilly store in 1738. It is also said their nickname was Scotties because they were made at William J Scott & Sons eatery. Hence, over a period of time, the term Scotch eggs was adopted. However, the Mughal Emperors of India enjoyed a similar dish with spiced ground meat surrounding hard-boiled eggs known as nargisi kofta perhaps as early as the 16th century. Considering the long trade involvement, and eventual colonization of India by the British, it makes sense to assume that this dish was born from the contact between Great Britain and the Indian subcontinent.

The recipe for Scotch eggs first appeared in an 1806 cookbook with the daunting title A New System of Domestic Cookery: Formed Upon Principles of Economy; and Adapted to the Use of Private Families, by one “Mrs. Rundell,” who was the Martha Stewart of her day.

Making Perfect Scotch Eggs

When it comes to the yolk of a Scotch egg, it’s a matter of preference as to its doneness. In Britain, the tendency is to leave the yolk a bit soft, though not runny. In the U.S., it’s usually more of a fully hard-boiled egg, but care must be taken not to overcook the yolk to the point where its outer border develops an unsightly greenish tint.

For this Scotch eggs recipe, the eggs are cooked with the yolks a bit softer, more like the original old-country version, but you can adjust the cooking time (during the boiling stage) to your liking.

Why not whip up this sausage-and-egg snack for Burns Night celebrations or any night?

Baked Version

To bake rather than fry: Preheat oven to 400 F. Place eggs on an ungreased cookie sheet and bake for 35 minutes until sausage is no longer pink (you can cut one in half to test).

Scotch Eggs Recipe

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