Scotch eggs

Scotch eggs

Gourmet eggs – way better than supermarket rubbish

Makes four


4 eggs

350g sausage meat

1 tbsp parsley

1 spring onion, very finely chopped

salt and freshly ground black pepper

plain flour, seasoned with salt and freshly ground black pepper

1 egg, beaten

2 slices bread made into breadcrumbs

vegetable oil, for deep frying


  1. Hard boil the eggs for exactly nine minutes.
  2. Drain and cool the eggs under cold running water, then peel.
  3. Mix the sausage meat with the parsley and spring onion in a bowl and season well with salt and freshly ground black pepper.
  4. Divide the sausage meat mixture into four and flatten each out on a clean surface into ovals that are wide enough to wrap around the egg.
  5. Place the seasoned flour onto a plate, then dredge each boiled egg in the flour.
  6. Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.
  7. Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
  8. Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it.
  9. Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.

Feeling flush?

Then make some of this bacon jam too and reveal in extreme tastiness.


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