Scotch eggs emerged in the late 19th century in Yorkshire’s Whitby town. They were originally not covered in sausage meat but in a rich, creamy fish paste before being sprinkled with breadcrumbs. They were called ‘Scotties’ in those days, supposedly because they were made at an eatery by the name of William J Scott & Sons near the seafront. Hence, the creation of Scotch eggs was introduced over a period of time.
The art of forcemeat encasing a precooked egg originated not in Scotland but in North Africa. The method made its way across France to Britain and was first recorded in England during the reign of Elizabeth I. Initially, Scotch eggs were laced with cloves and heavily spiced in an effort to sweeten the often putrefying meat.
The London department store Fortnum & Mason also claims to have invented Scottish eggs in 1738, due to their frequent appearance at fairs and Renaissance festivals and they have become a modern favorite. This snack can be eaten with hot sauce or mustard.