The Scotch Egg consists of a hard-boiled egg wrapped in sausage meat, coated in breadcrumbs, and deep-fried. Despite its name, the dish did not originate in Scotland. The London department store Fortnum & Mason claims to have invented the snack in 1738 as a portable food for wealthy travelers on long carriage journeys. The 'Scotch' in the name might refer to the process of 'scotching' or mincing the meat, or it could be a corruption of 'scorch,' as the eggs were originally cooked over an open fire. Another theory suggests it was inspired by the Indian dish 'Nargisi Kofta,' brought back by soldiers of the British Empire. Today, a 'gourmet' Scotch egg is often served with a soft, runny yolk, which requires precise timing during the initial boiling process.