A scotch egg is a hard boiled egg, that is cloaked in sausage and then breaded and fried. Its basically a cholesterol hand grenade of deliciousness. The English department store Fortnum and Mason claims to have invented Scotch Eggs in 1738 and the earliest known printed recipe is the 1809 edition of Mrs. Rundell’s book, A New System of Domestic Cookery: Formed Upon Principles of Economy; and Adapted to the Use of Private Families.
Scotch Eggs. Boil hard five pullet's eggs, and without removing the whiter cover completely with a fine relishing forcemeat* in which, let scraped ham, bear a due proportion. Fry of a beautiful yellow brown, and serve with a good gravy in the dish.
Within the limited artistic palette of egg, sausage and breading there is actually substantial room for innovation and variation.
Egg: Chicken, duck, goose, quail, pickled…..
Sausage: English, blood, chorizo…..
Breading: White, wheat, panko, crushed potato chips…..
Established regional varieties include the Manchester egg, a pickled egg cloaked in pork and Lancashire black pudding (a), and the Worchester egg, an egg pickled in Worcesterchire Sauce and then cloaked in sausage and white pudding (b).