A hard-boiled egg wrapped in sausage meat, coated in breadcrumbs, and deep-fried until golden brown.
The dish is associated with London and southeast England from the early 19th century; Fortnum & Mason has long claimed to have created it as portable food for travelers, though the claim is disputed and the connection of the name to Scotland is unclear. To make one, a peeled hard-boiled egg is wrapped in a layer of seasoned sausage meat (traditionally pork), then dipped in beaten egg and coated in breadcrumbs before deep-frying, producing a crisp exterior around the soft interior egg. Scotch eggs are a fixture of British pub food, picnics, and packed lunches, and are widely sold ready-made in UK supermarkets. Variations swap in quail eggs, ground beef or lamb, or plant-based fillings such as lentils or chickpeas for a vegetarian version.