The word ‘scotch’ stems likely from an old English term ‘scotching’, which refers to the way meat is minced or chopped for wrapping around the egg. Interestingly, it’s got nothing to do with Scotland at all, although it’s near enough. Hard boiled eggs are used in this recipe and wrapped with sausage meat, coated in egg and breadcrumbs and shallow or deep fried to allow for a crispy brown outer layer covering the egg. When you slice the egg open halfway, you will be able to see the nice layerings – from brown to reddish brown to white and then yellow. Nice!
