Scotch Eggs
Scotch Eggs
Course: Snack

Looking for a hearty and satisfying snack that’s packed with flavour? Look no further than the classic British staple. A delicious snack that’s perfect for any time of day.


Serves: 4
Cooks in: Preparation Time: 15 minutes, Cooking Time: 6 minutes
Difficulty: Easy


4 free range eggs
350g sausage meat
Fresh Thyme
3 chestnut mushrooms
1 glove garlic finely chopped
2 rashers smoked streaky bacon
3 tbsp slow roast chopped tomatoes
2 slices black pudding finely chopped
Salt and pepper
Plain flour
Panko breadcrumbs
2 egg and splash of milk (Egg wash)


  1. Place the fresh eggs into boiling water and cook for 6 minutes 30 seconds (this might vary dependent on size of egg), then put the eggs straight into a bowl of cold/ice water to stop the cooking process, keep the cold tap running to keep it cold. Leave in the cold water for at least 4 minutes.
  2. Peel the egg in the water – be very careful when handling the egg as it will be soft and fragile. Leave the peeled eggs in water until needed to stop them splitting.
  3. In a large bowl, combine sausage meat, chopped bacon, cooked mushrooms, slow roast tomatoes & black pudding, season with salt and pepper. Once mixed divide the mixture into 4 balls.
  4. Get a bit of mixture, about the size of an egg, put a little bit of water on the palm of your hands and flatten the mix in the palm of your hand. Pat the egg dry, dust in a little flour then place on the meat mix, wrap the meat around the egg, pinching to seal until its round and about 1cm in thickness.
  5. Make your egg wash and put into a bowl, in a separate bowl add breadcrumbs.
  6. Put the meat wrapped egg into the breadcrumbs, then add to the egg wash gently shake off any excess then roll again in the breadcrumbs.
  7. Preheat a deep fat fryer to 180°C. Carefully lower the Scotch eggs into the fryer and cook until golden and crisp. This should take about 6 minutes. Remove and drain on kitchen paper and season with salt.
  8. Serve while warm or chill and serve cold.