Scotch eggs

Scotch eggs

  • serves 6 as a snack
  • A little effort

Make the perfect picnic snack from scratch using our easiest ever scotch egg recipe. This method gives you a perfectly cooked yolk, juicy sausage meat filling and a crunchy breadcrumb coating



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