Scotch Eggs




45 mins


Wheat, Sulphur Dioxide, Eggs, Gluten


  • 10 Eggs, free range
  • 1.2kg Sausage meat
  • 2tsp. Cracked black pepper
  • 560g Cooked ham, shredded
  • 100g Breadcrumbs
  • 2 tsp. Sage, chopped
  • 2 tsp. Thyme, chopped
  • 2tsp. Parsley, chopped
  • 2 Eggs, free range
  • 200g Plain flour, seasoned, plus extra for dusting
  • 200g Fresh breadcrumbs
  • 100ml Vegetable oil, for frying


  1. Bring a pan of salted water to a rapid boil, then lower 10 of the eggs into the pan and simmer for 7 mins 30 secs exactly. Scoop out and place in a bowl of iced water, cracking the shells a little. Leave them to cool completely, then peel and set aside. Can be boiled the day before.
  2. Put the sausage meat, pepper, ham, breadcrumbs and herbs in a small bowl, mix to combine, then divide into 10 equal balls. Squash one of the balls between a pieces of cling film until it’s as flat as possible. One at a time, lightly flour each cooked egg, then use the cling film to help roll the sausage meat around the egg to completely encase. Repeat with the remaining sausage balls and eggs.
  3. Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on 2 separate plates. Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs. Can be prepared up to a day in advance.
  4. To cook the eggs, heat 5cm of the oil in a wide saucepan until it reaches 160°c on a cooking thermometer or until a few breadcrumbs turn golden after 10 seconds. Depending on the size of your pan, lower as many eggs as you can into the oil, and cook for 8-10 mins until golden and crispy. Drain on kitchen paper, leave to cool a little, to serve.