Scotch Egg

The Scotch egg or 'Scotched egg' is a staple in the U.K. Go into any pub or gastropub and you're likely to find some variation on the menu. But this savory treat has a history that dates back centuries.

First developed by Fortnum & Mason department store in 1738, the Scotch egg was a favored snack for Londoners looking for something that could be easily transported as they headed to their country homes or out for a quaint picnic. In recent years, the dish has reappeared as a kitschy and delicious snack that's hearty and savory and quintessentially British.

Fortnum & Mason itself has become a London institution, standing at the same Piccadilly Circus location since 1707. Best known as a culinary-focused department store that has serviced Londoners with hard-to-find spices, canned goods, and treats since the beginning. Now, the company offers homeware, wines, and spirits, in addition to a number of restaurants and a food court on the basement floor.

But for the full experience, head to the food court on the ground floor and order yourself a Scotch egg before heading out to do some shopping. The recipe is nearly the same as it was 300 years ago and is worth a detour all on its own. But if you can't make it to London, our recipe created by Russ Crandall, author of The Domestic Man, is a perfect substitution — and equally delicious.

So, what exactly is a Scotch egg?

The Scotch egg has long been a mystery for home cooks. How, exactly, do you get the soft-boiled egg in the middle while still cooking the meat? Well, it's all in the technique and can easily be accomplished by any home cook. The trick is in perfectly soft-boiling the egg and carefully removing the shell before wrapping in sausage and cooking. Cooked too long and you'll end up with a hard interior. Too short and you've got a gloopy mess that's impossible to peel. But if you follow our instructions to a tee, you'll be left with a perfectly cooked snack that's bound to be a favorite. - Sean Flynn