The 20 Best Egg Recipes from Around the World

4/21 Previous Next

© E+ / GMVozd

Scotland: Scotch Eggs

Scotch Eggs are a popular English pub and picnic dish featuring a boiled egg wrapped in seasoned ground meat, coated in breadcrumbs, and fried to golden perfection. Despite the name, they’re not a Scottish invention but a British classic, usually served cold. Their origins are debated—some believe they evolved from Indian koftas, while the famous London department store Fortnum & Mason claims to have created Scotch Eggs in 1738 for wealthy travelers. Regardless of their history, they’re a must-try when visiting England!

Ingredients (serves 4):

• 10 eggs
• 1 onion
• 2 ½ cups of ground meat
• 1 cup of breadcrumbs
• 1 tsp mustard
• 3 tbsp flour
• Salt and pepper

Instructions:

1. Hard boil 8 eggs for about 10 minutes. Rinse them under cold water, peel, and let them cool.
2. Peel and finely chop the onion. In a mixing bowl, combine the ground meat, chopped onion, 3 tablespoons of breadcrumbs, and 1 egg. Season the mixture with salt, pepper, and mustard.
3. Gently coat each boiled egg with the meat mixture, forming an even layer around the egg.
4. Beat the remaining egg in a bowl. Roll each wrapped egg first in flour, then in the beaten egg, and finally in the remaining breadcrumbs to coat thoroughly.
5. Fry the eggs in a skillet with plenty of oil, a deep fryer, or a large pot filled with approximately 1 kg (2.2 lbs) of fat until golden brown.
6. Drain the Scotch Eggs on a paper towel and serve them warm or cold.