Scotch Eggs

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

An old-fashioned recipe, great for a snack or picnic food. Serve hot or cold.


  • 1 lb (450 g) best-quality sausagemeat
  • 6 hard-boiled eggs (preferably free-range)
  • 1 beaten egg
  • seasoned flour
  • dry, white breadcrumbs
  • best-quality oil for deep frying


Bring a saucepan of water to the boil and put in the eggs carefully, one by one. Bring back to the boil and simmer for 10 minutes. (The eggs should be covered with water.) Pour off the water and cover with cold water. Divide the sausagemeat into 6 even-sized pieces. Put a piece of sausagemeat onto a floured board and flatten it with your hand into an oval shape, large enough to cover an egg. Shape the sausagemeat around the egg with your hands, making sure that the egg is evenly coated and there are no cracks. Cover the rest of the eggs in the same way.

Roll the Scotch Eggs in seasoned flour, beaten egg and finally coat them with dry, white breadcrumbs. Coat all the eggs in the same way. Heat the oil for deep frying, making sure it is deep enough to cover the eggs. The fat should be a medium heat, 180°C/350°F, because if it is too hot, the outside will be brown before the inside is cooked. Put the Scotch Eggs into the basket (a few at a time) and lower them into the fat. Fry them for 5 or 6 minutes, then lift them out of the pan and drain on kitchen paper.

Serve hot or cold with a good Green Salad and perhaps a Tomato and Basil Salad (see respectively).