Scotch Eggs

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IngredientsScotch Eggs

10 large eggs, 8 of them hard boiled

  • 2 lbs quality sausage meat
  • 1 small bunch fresh chives, finely chopped
  • 1 small bunch fresh parsley, leaves picked and finely chopped
  • 1 whole nutmeg
  • 1 tablespoon English mustard
  • Sea salt
  • Freshly ground black pepper
  • Plain flour, for dusting
  • 1 cup good-quality white breadcrumbs
  • 2 quart vegetable oil for deep frying
  • 3 tablespoons vegetable or corn oil



  1. Carefully peel the hard boiled eggs
  2. In a shallow bowl whisk the 2 raw eggs
  3. Put the sausage meat into another bowl with the herbs, a good grating of nutmeg, the mustard and a good pinch of salt and pepper. Give it all a good mix together then divide into 8 balls.
  4. Have 2 plates ready – one with a small handful of flour, and the other with the breadcrumbs. Start by flouring your hands. In the palm of one hand, flatten one of the sausage balls into an oval-shaped Pattie. Roll a peeled egg in flour, then pop it in the middle of the Pattie. Gently shape the meat evenly around the egg, molding it with your hands.
  5. Roll the meat-wrapped egg in the flour, shake off any excess, and then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
  6. Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it’s a good idea to use it. Otherwise, test if the oil is hot enough by adding a small piece of potato and leaving it for about a minute – if it sizzles and browns, it’s ready. Carefully lower the eggs into the pan and cook for about 4 minutes, turning them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper.

Allow eggs to cool then slice in half and serve

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