Scotch Eggs

Crisp-crumbed eggs make a sensational snack - perfect for picnics and in lunch boxes
By Ed Baines
Scotch Eggs
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 4 soft-boiled eggs
  • 30 g butter
  • 1 leeks
  • 2 cloves garlic
  • 1 pinches ground mace
  • 1 large shallot
  • 500 g pork sausage meat
  • 1 bunches parsley, finely chopped
  • 2 eggs
  • 1 pinches black pepper
  • 150 g plain flour
  • 200 g panko Japanese breadcrumbs

Tips and Suggestions

Japanese breadcrumbs are made with rice flour. They're lighter in texture than standard crumbs and crisp up amazingly well


1. Peel the boiled eggs and set aside. Melt the butter in a frying pan over a moderate heat and add the chopped leek, garlic, mace and shallot. Fry for 5 minutes, until softened.

2. Place the sausage meat into a large bowl and add the softened leek mixture. Stir in the chopped parsley; add 1 of the eggs and season with salt and freshly ground black pepper. Pack this mixture around each egg to form a generous coating of sausage meat.

3. Season the flour and beat the remaining egg with a little water. Roll the eggs in the seasoned flour and then dip briefly into the egg.

4. Roll the eggs in the breadcrumb until coated.

5. Set the oven to 180°C/gas 4. Heat the oil in a deep fat fryer to 180°C. Deep-fry the eggs for 5 minutes and then transfer to the oven and cook for another 5 minutes.

6. Cut each egg in half and serve with fresh salad leaves, sliced baby beetroot, and a little French dressing.

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