Scotch eggs

Scotch eggs
  • Serves icon Serves 6
  • Time icon Takes 30 minutes to make, 35-40 minutes to cook

Home-made Scotch eggs are far superior to shop-bought ones and the recipe only takes around an hour to make.

Nutrition: per serving

Calories
526kcals
Fat
33.7g (7.6g saturated)
Protein
31.6g
Carbohydrates
26.8g (0.9g sugar)
Salt
1g
Calories
526kcals
Fat
33.7g (7.6g saturated)
Protein
31.6g
Carbohydrates
26.8g (0.9g sugar)
Salt
1g

Ingredients

  • 8 large free-range eggs
  • 500g good-quality pork mince
  • 1 tbsp finely chopped fresh sage
  • 1 tbsp finely chopped fresh thyme leaves
  • 2 tbsp finely chopped fresh parsley leaves
  • 1 large garlic clove, finely chopped
  • 50g plain flour for dusting
  • 150g fresh fine white breadcrumbs
  • Sunflower or vegetable oil for deep frying

Method

  1. Bring a large pan of water to the boil, then carefully lower 6 of the eggs into the water and cook for 6 minutes. Remove and plunge into a bowl of iced water for a minute. Drain, then peel the shells off carefully and set aside.
  2. Mix the pork, herbs and garlic. Season well, then divide into 6 equal portions. Flatten each piece out into a 13cm circle, place an egg in the middle of each and bring the mince up with your hands to encase the egg in an even layer.
  3. Put the flour, remaining eggs (beaten) and breadcrumbs in 3 separate shallow bowls. In turn, dust each encased egg in the flour, dip in the beaten egg, then roll in the breadcrumbs. Set aside on a baking paper-lined plate.
  4. Pour the oil into a large high-sided pan and heat to 180°C. It’s best to use a thermometer for accuracy, but a cube of bread should turn golden in about 60 seconds.
  5. Cook the eggs 2 at a time, letting the oil reheat between each batch. Cook for 8 minutes until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with sea salt and cool for 10 minutes. Serve the eggs warm or cold with good-quality mayo.

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