Scotch egg is a hard-boiled egg, dredged in egg and flour, and then enclosed in a finely ground meat mixture. Pork sausage or a mixture of ham, anchovies, and herbs are commonly used. The meatball is rolled in bread crumbs and then deep-fried in oil, producing a crispy, savory morsel.
Scotch eggs can be served warm, with optional brown sauce or tomato sauce, or are served cold as an appetizer, especially as a pub snack.
An Indian version, dating to the Anglo-Indian period, is called nargisi kofta. It uses lamb or beef, and is seasoned with onions, garlic, and spices. Clarified Butter or vegetable oil is used to fry them.