Scotch eggs are a common picnic and party dish in the UK, and have been around for over 200 years. I first had one at the local Maryland Renaissance Festival some years back. Several restaurants and markets claim to have started the craze, but it’s likely that the dish was originally inspired by a North Indian and Pakistani dish called Nargisi Kofta, which encases a hard-boiled egg in spicy ground meat.
We make Scotch Eggs at home from time to time, basically any time we have some loose sausage on hand. But lately we’ve been soft boiling the eggs, which has shifted this dish from something comforting to something exquisite (and still comforting). Typical Scotch Egg recipes call for breading the sausage before frying, which gives them a nice crunch and helps the sausage stay in place; over the years we’ve come to prefer the ease and simplicity of not breading the eggs.