Scotch Eggs Recipe

Scotch Eggs Recipe

Scotch Eggs Recipe



4 large free-range eggs

275g sausage meat

1 tsp fresh thyme leaves

1 tbsp chopped fresh parsley

1 spring onion, very finely chopped

salt and freshly ground black pepper

125g plain flour, seasoned with salt and freshly ground black pepper

1 free-range egg, beaten

125g breadcrumbs

Vegetable oil, for deep frying



  • Place the eggs, still in their shells, in a pan of cold salted water
  • Put the pan over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes
  • Drain and cool the eggs under cold running water, then peel shells off
  • Mix the sausage meat with the thyme, parsley and spring onion in a bowl and season well with salt and a generous amount of freshly ground black pepper
  • Divide the sausage meat mixture into four and flatten each out on a clean surface into ovals about 12.5cm long and 7.5cm at its widest point
  • Place the seasoned flour onto a plate, then dredge each boiled egg in the flour
  • Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg
  • Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover
  • Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  • Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked
  • Carefully remove from the oil with a slotted spoon and drain on kitchen paper
  • Serve cool.

Have with a salad or just on its own – a lovely lunch – eat more……!!