How To Make Scotch Eggs Recipe

Scotch Eggs are boiled eggs that have been peeled, topped in breakfast sausage, breaded, and deep-fried in the United Kingdom. It’s the ideal high-protein snack or breakfast.


5 big eggs Ingredients
300g peeled high-quality pork sausage
1 teaspoon crushed black peppercorns
140 gram shredded cooked ham
25 gram stuffing mix with sage, apple, and onion
1 teaspoon sage, chopped
1 teaspoon thyme, chopped
1 teaspoon parsley, chopped
100 g plain seasoned flour plus extra for dusting
100 g breadcrumbs, dry
Piccalilli, sunflower oil, to serve


• Bring a large pot of salted water to a quick boil, then add four eggs and cook for seven minutes.
• Scoop out the shells and lay them in a dish of icy water, shattering them slightly.
Allow them to cool completely before peeling and setting them away. Boiling can be done the day before.
• In a small mixing bowl, combine the sausage meat, pepper, ham, stuffing, and herbs, then divide into four equal balls.
• Squish one of the balls flat between two pieces of cling film. Lightly flour each fried egg, then roll the sausage meat around the egg with the cling film to completely cover it.

To cook the eggs, heat 5 cm of oil in a wide saucepan or wok until it reaches 160°C on a cooking thermometer or a few breadcrumbs turn brown after 10 seconds in the oil.
• Drop as many eggs as you can into the oil, depending on the size of your pan, and fry for 8-10 minutes, until golden and crispy.
• Drain on kitchen paper and set aside to cool slightly before halving and serving with piccalilli.

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