Scotch Eggs

A gastropub staple and a popular picnic food in the UK, Scotch eggs are like those geodes that fascinated us in middle school. On the outside, their crispy brown crusts look unassuming. But cut one in half, and you’ll reveal a pork sausage layer swaddling a cooked egg with sunny yolk.

There’s little certainty about the origins of Scotch eggs—except that the name has little to do with Scotland. Some argue the dish descended from Indian nargisi kofta. Cookbook author Nik Sharma writes that “soldiers brought [it] back to the UK during India’s colonization.” Meanwhile, London department store Fortnum & Mason claims: “We created the Scotch Egg in 1738 as a meal for travellers heading west from Piccadilly.”

Scotch egg recipes are certainly riffable—by spicing up the sausage mixture, playing around with dipping sauces, or cooking them in an air fryer—but this recipe keeps things fairly classic. We opt for 6-minute eggs, not hard-boiled eggs, to avoid a dry, rubbery yolk.

While Scotch eggs can be served cold or room temperature, we like them fresh from the fryer. Just be sure to let them cool slightly first. Meanwhile, an accompaniment of Dijon mustard (or any mustard you like) helps cut through the richness.