Traditional Scotch Eggs
A hearty British classic, made with love
“Good Food Good Company”
There’s something comfortingly British about a Scotch Egg — that golden crunch, the herby sausage, and the soft, satisfying centre. Whether you're packing a picnic, rustling up a rustic lunch, or treating yourself to a proper snack, this homely favourite never goes out of style.
Ingredients (makes 4)
- 5 medium free-range eggs
- 400g high-quality sausage meat
- 1 tsp English mustard (optional, but lovely)
- A handful of fresh parsley, finely chopped
- Salt & freshly ground black pepper
- Plain flour, for dusting
- 100g dried breadcrumbs
- Vegetable oil, for frying
1, Boil the eggs
Place 4 eggs into a saucepan, cover with cold water and bring to the boil. Simmer for 6 minutes for a slightly soft centre, or 8 minutes for a firmer yolk.
Once done, transfer to a bowl of cold water to cool completely. Gently peel the shells.
2, Prepare the sausage mix
In a bowl, mix the sausage meat with mustard, parsley, and a pinch of salt and pepper. Divide the mixture into four equal portions.
3, Wrap the eggs
Flatten each portion of sausage meat into a disc in your hand. Carefully place a peeled egg in the centre and mould the meat around it until fully sealed. A little patience here goes a long way — don't worry if it's not perfect!
3, Coat with crunch
Set up three bowls: one with a little flour, one with the remaining beaten egg, and one with breadcrumbs. Roll each sausage-wrapped egg in the flour, then egg, then breadcrumbs — press gently to make sure they’re nicely coated.
3, Time to fry
Heat about 5–6cm of oil in a deep saucepan to 170°C (or until a breadcrumb sizzles gently when dropped in). Carefully lower in the eggs (in batches if needed), and cook for about 7–8 minutes, turning until golden and crisp. Drain on kitchen paper.
Serving suggestion
Enjoy your Scotch Eggs warm with a dollop of grainy mustard or cool them and slice in half for a picnic platter. Add some chutney, pickles, or a handful of rocket for a touch of the countryside on your plate.
A Little Tip from Us
If you’re making these ahead, they keep beautifully in the fridge for up to 3 days. Just bring them to room temperature before serving or warm them gently in the oven.