Vintage Foods: The Scotch Egg
Jang Morgan | 28th July 2015
Photo Credit: Larry D Moore
The Scotch egg is a British classic, of this there is no doubt. For over a century, it has featured consistently in our picnic baskets and party bowls, and boasts the reputation of being one of the ultimate finger foods.
For anyone who, somehow, hasn’t yet encountered the Scotch egg, it’s a humble concoction consisting of a hard-boiled egg encased in sausage meat, coated in breadcrumbs and then either baked or deep-fried.
And it turns out to have quite an unexpected history - a modern day descendent of a medieval Indian recipe.
Photo Credit: Flickr
Minus the spices, the Scotch egg bears an uncanny resemblance to the nargisi kofta (shown above). Like its British counterpart, this egg-featuring meatball is also considered a traditional culinary staple in the historic north Indian area (which includes Pakistan and Bangladesh). Its name can be translated as “Narcissus meatballs”.
As a recipe of Mughal origin, the Scotch egg appears to have been taken from the region at some point during the British company rule between 1757 and 1858. It would certainly have made the journey here by 1809, when it had its first breakthrough in print, featuring in Mrs Rundell’s A New System of Domestic Cookery. Back then, the Scotch egg was enjoyed piping hot with gravy poured on top, striking quite a contrast with our modern perception of it as a cold snack.
Photo Credit:Steve F
Then Fortnum & Mason, an upmarket department store in Piccadilly, began selling them cold as a traveller’s snack. Back in the 18th century, Piccadilly was an area of coaching inns, where wealthy travellers would begin the journey back to their country estates. Fortnum & Mason recognised the need for easy portable snacks that wouldn’t be too inconvenient on a long journey – the Scotch egg.
And thus the well-travelled meatball entered the cultural sphere of Britishness, where it has remained ever since.
Also available in Quorn.
