Though called a “Scotch” egg, it is purported by some to have originated at a London department store called Fortnum & Mason in the early 1700s. While it is likely that the store was responsible for the rise in popularity of the food, it also seems likely that the Scotch egg was an offshoot of a very similar northern Indian dish, nargisi kofta. The East India Company’s connection to the Indian subcontinent would have provided an easy means for the cuisine to make its way back to England. The “Scotch” part of the name is actually rumored to have come from the word “scotched”, which centuries ago meant “to cut or score”.

Whether you decide to ponder that information or completely erase it from your memory, grab an IPA while you set about making your eggs. That should cover tipping your cap to both India and Britain in one fell swoop. If you are truly confident about your cooking-while-drunk skills, add some Scotch whisky alongside your beer just in case the eggs are actually a Scottish invention. In any case, Scotch eggs can be found in British pubs all over the world now, including many in Japan. This recipe, courtesy of Be Easy Brewing’s chef Takuya Osawa, now provides you the means to find them in your kitchen too.

SCOTCH EGGS
(Recipe courtesy of Be Easy Brewing’s chef Takuya Osawa)

Ingredients

Wrapping
ground meat 300g
egg 1
sugar 1 tsp
salt 1 tsp
nutmeg ¼ tsp
allspice ¼ tsp
sage ¼ tsp
black pepper ¼ tsp
white pepper ¼ tsp
garlic powder ¼ tsp

Filling
eggs 4
bread crumbs (to taste)
flour (to taste)

Directions

1. Immerse four eggs in boiling water for six and a half minutes so that they are half-boiled. Remove and immerse in cool water. Peel off the shells.

2. Put all the ingredients for the wrapping in a bowl. Knead firmly until sticky.

3. Divide up the wrapping mixture into four equal parts. Roll the half-boiled eggs in flour then coat with the wrapping mixture.

4. Roll the coated egg in flour, then beaten egg, then bread crumbs. Roll in egg then bread crumbs again. (Rolling in bread crumbs twice seals in the juices of the meat.)

5. Deep fry in 170℃ oil for about 10 minutes until browned.

6. Slice in half. Top with tomato sauce or other condiments as you like.

This article was published in Japan Beer Times # () and is among the limited content available online. Order your copy through our online shop or download the digital version from the iTunes store to access the full contents of this issue.