Scotch Eggs


Preparation info

  • Makes


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

It makes me smile. I never dreamt that I would have the pleasure of making Scotch Eggs, in my view the mark of a “serious” deli, for so many delighted customers! They are magic: tasty sausage meat around a perfectly cooked egg with a great dollop of good mustard.


  • 4 eggs
  • 350 g sausage meat
  • 4 tbsp chopped parsley
  • 2 anchovy fillets, drained and finely chopped
  • 2 tbsp capers, drained and finely chopped
  • 50 g smoked ham
  • salt and white pepper
  • 1 egg, beaten
  • 6 tbsp fresh breadcrumbs or Panko (Japanese breadcrumbs)
  • cups vegetable oil for frying


    Boil the eggs for 5–6 minutes (make sure the eggs are at room temperature before boiling). Place in a bowl of cold water to arrest the cooking process. Peel and set aside.

    Mix together the sausage meat (we squeeze ours out of top-quality pork bangers), parsley, anchovies, capers and smoked ham, and season with salt and white pepper.

    Divide the mixture into 4. Spread out a handful of the mixture on your palm in a flat disc. Place the boiled egg in the centre of this mixture and carefully close the meat around it. Repeat with the remaining mixture and eggs. Brush with the beaten egg and roll in the breadcrumbs.

    Heat the oil in a wok (we find woks perfect for deep frying) and fry for 6–7 minutes until golden brown. Remove with a large slotted spoon and drain on kitchen paper.

    Cut in half with a sharp knife and serve with your favourite mustard.