Scotch egg

Scotch egg

under half an hour

Homemade Scotch eggs really are a world from shop bought versions. They are well worth the effort for any special picnic treat.

under half an hour


  • 4 large free-range eggs
  • 275g/10oz sausage meat
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoons of chopped fresh parsley
  • 1 spring onion, very finely chopped
  • salt and freshly ground pepper
  • 125g/4oz plain flour, seasoned with salt and freshly ground pepper
  • 1 free-range egg, beaten
  • 125g/4oz breadcrumbs
  • vegetable oil, for deep frying


Put the eggs, still within their shells, inside a pan of cold salted water.

Place more than a high temperature and produce towards the boil, then lessen the heat to simmer for exactly nine minutes.

Drain and awesome the eggs under cold flowing water, then peel.

Mix the sausage meat using the thyme, parsley and spring onion inside a bowl and season well with salt and freshly ground pepper (Simon recommends being generous using the freshly ground pepper).

Divide the sausage meat mixture into four and flatten each on a clear surface into ovals about 12.5cm/5in lengthy and seven.5cm/3in at its largest point.

Put the seasoned flour onto a plate, then dredge each steamed egg within the flour.

Place each onto a sausage meat oblong, then wrap the sausage meat around each egg. Make certain the coating is smooth and completely covers each egg.

Dip each sausage meat-coated egg within the beaten egg, moving to coat completely, then dip and roll in to the breadcrumbs to totally cover.

Heat the oil inside a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: herbal could be harmful. Don’t leave unwatched.)

Carefully place each scotch egg in to the herbal and deep-fry for 8-ten minutes, until golden and crisp and also the sausage meat is totally cooked.

Carefully remove in the oil having a slotted spoon and drain on kitchen paper.

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