Try this simple recipe for Scotch eggs, then check out our classic meatloaf, sausage rolls and more picnic recipes.

Want to achieve perfectly boiled eggs for this recipe? See our tips on how to boil an egg.


  • 6 eggs, at room temperature
  • 6 good quality pork sausages
  • sage, finely chopped to make 1/2 tbsp
  • parsley, finely chopped to make 1/2 tbsp
  • 4 tbsp plain flour
  • 1 egg, beaten
  • 100g breadcrumbs
  • groundnut oil, for deep frying


  • STEP 1

    Drop the eggs into boiling water. Cook for 8 minutes, then rinse under cold water and leave in cold water for 10 minutes to cool completely. Peel.

  • STEP 2

    Strip the skins from the sausages, then mix with the sage and parsley and season well. Divide the mixture into 4, then flatten each into a circle on 6 pieces of clingfilm. This will make it easier to form around the eggs.

  • STEP 3

    Dust the peeled eggs with flour then sit each on the sausagemeat. Use the cling film to mould the sausagemeat around each egg, ensuring there are no gaps.

  • STEP 4

    Roll each sausage covered egg in flour, then the beaten egg, then breadcrumbs. Repeat with the beaten egg and breadcrumbs to make a double coating. Chill until ready to cook.

  • STEP 5

    Heat groundnut oil, no more than 1/3 deep in a pan, to 180C. Cook the eggs for 5-6 minutes, turning a few times until golden and crisp.

Try these 3 twists on the classic Scotch egg:

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Add some pizzazz to your party food with this Japanese-inspired snack, with all the moreish flavours of a chicken katsu curry.

Japanese Scotch Egg Recipe

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Add a seaside twist to the classic Scotch egg by using crabmeat for the filling. Serve with mustard mayo to cut through the richness. It's a match made in heaven.

Quail Scotch Eggs Recipe with Crab


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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