Scotch eggs Recipe

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serves:

6

Skill:

easy

Cost:

cheap

Prep:

20 min

Cooking:

24 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Love a scotch egg as a picnic snack? Try making them from scratch with this easy recipe. A boiled egg, surrounded by sausage meat and breadcrumb topping is a always a winner and though Scotch eggs might have a bit of a bad rep, they’re becoming increasingly popular in posh London bars. This perfect recipe will make yours extra tasty

Ingredients

  • 6 eggs
  • 400g pork sausage meat
  • 2tbsp plain flour
  • Salt and freshly ground black pepper
  • 1 egg, beaten
  • 8tbsp breadcrumbs
  • Vegetable oil, for deep frying
  • Watercress or parsley, to garnish

Method

  • Add the eggs to a small pan of water, bring to the boil and simmer for 6 minutes. Rinse with cold water and peel while still hot. Cool in cold water.

  • Divide the sausage meat into six equal pieces and pat out into rounds.

  • Put some flour on a plate, season, dip each egg in the flour and cover with the sausage meat.

  • Flour again, dip in the beaten egg and roll in the breadcrumbs.

  • Heat the oil in a deep heavy-bottomed pan until it reaches 180°C/350°F on a sugar thermometer or until a breadcrumb sizzles and turns brown when dropped into the oil. Cook two eggs at a time for 6–8 minutes until golden brown. Wait for the oil to heat up again before cooking the next batch.

  • Carefully drain with a slotted spoon on to kitchen towel. Cut into halves and serve garnished with watercress or parsley.

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Top Tip

To cook in the oven, place on a baking tray and bake at 190°C/375°F/Gas Mark 5 for 25 minutes until golden brown.

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