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A scotch egg is a hard-boiled egg wrapped in sausage meat, coated in bread crumbs and fried. They are traditionally served cold, as a snack or part of a picnic.
The origins of the scotch egg are unclear, but it is thought to have originated in England in the early 19th century. The first known recipe for a scotch egg was published in 1809 in Mrs. Rundell's A New System of Domestic Cookery. The dish became popular in Victorian England as a portable and hearty snack for coach travelers and picnickers.
Today, scotch eggs are widely available in British supermarkets and pubs. They are also popular in Australia and New Zealand.
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