Cropping up on menus at Michelin-starred restaurants and high-end delis, the Scotch egg has enjoyed a major renaissance - bouncing back from its position as a last-ditch purchase at service stations.
Its origins are noble: it was invented in 1738 by London’s foodie haven Fortnum & Mason as a means of nourishing weary travellers, and they still stock a number of high-quality varieties today.
Of course, there are many other purveyors of this most English of foods (“Scotch” has nothing to do with Scotland, incidentally; it’s a corruption of “Scotched”, meaning “processed”). We’d never put all our eggs in one basket, so here, as recommended by David Constable, author of forevereggsploring.com, are the best meaty, eggy bites around.
1) The Harwood Arms, Fulham. Venison meat perfectly holds the inner casing of comfy white and fluent yellow yolk. It's a quality egg from a Michelin-starred pub
2) Tsuru, various locations. A Japanese take on the savoury treat, using beef, seven spices and a Katsu dipping sauce. £6.50.
3) Fortnum & Mason, London The original and still one of the best in town. Notable for its dense, high-quality sausage-meat casing. £13.
4) Waitrose, your high street. Very well seasoned. A pleasantly peppery egg encased in a generous amount of breadcrumbs. £1.