Fortnum and Mason, often referred to as the Queen’s Grocer, claims to have invented the scotch egg in 1738. The luxury department store’s royal connections date back to its inception when it was set up by a royal footman to Queen Anne, and to this day the royal household source food items from there. In the Channel 5 documentary ‘Inside Fortnum and Mason: The Queen’s Grocer’, it was explained that despite traditionally being a high-end store, Fortnum and Mason was also famous for a more down-to-earth food.
The narrator: “Surprisingly for such a traditional store, this popularity was built on the early ready meal, needed to supply the growing population of London as well as the wealthy travelling back to their country estates.
“It was a Fortnum’s invention from 1738 that would make its name: the scotch egg, made to the same recipe today."
Food writer and historian Angela Clutton demonstrated how to make them along the lines of the Fortnum and Mason cookbook.
To make a scotch egg cooks should add chopped shallot, salt, white pepper, dried oregano and sage to plain sausage meat, then flatten it out using cling film.
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The scotch egg was invented
