A Scotch egg is a British snack consisting of a hard-boiled egg surrounded by sausage meat, coated in breadcrumbs, and deep-fried.
Fortnum & Mason claims to have invented the Scotch egg in London in 1738, although similar egg-and-meat preparations existed elsewhere. The shop traditionally sold the snack as a convenient food for travelers leaving from nearby Piccadilly.
Scotch eggs are commonly served cold or at room temperature, often with mustard or chutney. They are sometimes baked rather than deep-fried, and modern versions may use soft-boiled eggs. Despite its name, the snack is generally associated with English cuisine rather than originating in Scotland. It is also distinct from a gala pie, in which eggs are baked inside a larger pork-filled pie.