Scotch Egg The Holborn Dining Room

Scotch egg | The Holborn Dining Room

  • serves 4
  • A little effort

The humble scotch egg is one of The Holborn Dining Rooms most popular starters. Here, chef Calum Franklin serves it with a quick and easy caper mayo



  • sausagemeat 160g, crumbled
  • white pudding 160g, crumbled
  • rosemary 2 sprigs, leaves picked and finely chopped
  • eggs 5 medium, room temperature
  • semi-skimmed milk 50ml
  • plain flour 50g, seasoned
  • panko breadcrumbs 100g
  • vegetable oil for frying


  • mayonnaise 4 tbsp
  • capers 1 tbsp, rinsed and chopped
  • flat-leaf parsley chopped to make 1 tbsp
  • lemon juice a squeeze


  • Step 1

    In a bowl mix the sausagemeat, white pudding and rosemary and season well with salt and white pepper. Mould into 80g balls and chill.

  • Step 2

    Bring a large pan of water to the boil. Carefully lower in 4 of the eggs and cook for 6 minutes. Put straight into a bowl of iced water. Once completely cool, peel.

  • Step 3

    Beat the remaining egg with the milk. Put the flour and the breadcrumbs in seperate bowls.

  • Step 4

    Flatten a ball of sausagemeat in the palm of your hand and wrap around an egg, making sure the egg is completely enclosed.


  • Step 5

    Dip the sausage-wrapped egg first in the flour, dust off any excess, roll in the egg mixture and finally into the breadcrumbs.

  • Step 6

    Mix the caper mayo ingredients together and season.

  • Step 7

    Heat the oven to 180C/fan 160C/gas 4. Fill a pan no more than a third full with vegetable oil and heat to 180C over a medium heat, or until a cube of bread browns in 30 seconds.

  • Step 8

    Fry the eggs for 2 minutes, or until golden brown. Drain on kitchen paper.

  • Step 9

    Put the eggs onto a baking tray and bake in the oven for 5 minutes. Rest for 1 minute before serving with the caper mayo.

Nutritional Information

  • Kcals 856
  • Fat 64.3g
  • Saturates 8.1g
  • Carbs 46.2g
  • Sugars 3g
  • Fibre 2.5g
  • Protein 21.8g
  • Salt 2.3g