Dish

Cumberland Scotch Egg

To make Cumberland Scotch Egg, you will need hard-boiled eggs, sausage meat, breadcrumbs, flour, and oil for frying. Begin by peeling the eggs and wrapping them in sausage meat. Roll the sausage-wrapped eggs in flour, then dip them in beaten egg and roll them in breadcrumbs. Deep-fry the eggs until they are golden brown and crispy. Serve them hot or cold with your favorite dipping sauce.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

Snack

Origins and history

Cumberland Scotch Egg originated in the county of Cumberland in England in the 18th century. It was originally served as a portable meal for travelers and workers. Today, it is a popular dish in British pubs and restaurants.

Dietary considerations

Cumberland Scotch Egg is not suitable for individuals with egg or gluten allergies.

Variations

Cumberland Scotch Egg can be made with different types of sausage meat, such as pork, beef, or chicken. You can also add different spices or herbs to the sausage meat to give it a unique flavor. Vegetarian versions can be made with tofu or other meat substitutes.

Presentation and garnishing

Cumberland Scotch Egg can be presented on a platter with other British pub foods, such as fish and chips or bangers and mash. It can be garnished with herbs or spices to add color and flavor.

Tips & Tricks

To make the sausage meat stick to the egg better, you can dip the eggs in flour before wrapping them in sausage meat. You can also add cheese or other fillings to the sausage meat to make it more flavorful.

Side-dishes

Cumberland Scotch Egg can be served with a variety of dipping sauces, such as ketchup, mustard, or mayonnaise. It can also be served with a side salad or vegetables to make it a more balanced meal.