Scotch eggs

Scotch eggs

Make the perfect picnic snack from scratch using our easiest ever scotch egg recipe for a perfectly cooked yolk and crunchy breadcrumb coating
  • Total:
  • Serves: 6 persons



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.