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Scotch Eggs

Scotch Eggs have always been a favourite snack food of mine – I’ll eat a Scotch Egg at a gourmet restaurant or from a manky old petrol garage. I’m not fussy. I love ’em! They’re the perfect food for any time of the day and are perfect for picnics! But, for me, you can’t beat making a Scotch Egg at home as you can tailor them how you want. I personally prefer to add black pudding to mine, but as that’s not to everyone’s taste I wanted to show you how to make a super tasty Scotch Egg which is lifted by the addition of grate apple, and also a lovely, runny yolk for extra richness. They’re a little effort, but so, so worth it!

Scotch Eggs

Print Recipe
Serves: 4 Cooking Time: 8 - 10 mins


  • 6 x Eggs (2 for coating)
  • 400g Sausage Meat
  • 4 Tbsp Plain Flour
  • 150g Breadcrumbs
  • 1 x Apple
  • Salt & Pepper
  • Nutmeg
  • 500ml Sunflower Oil



Place your eggs into boiling water and boil for approximately 5 minutes to get them to a soft-boiled stage. If you do want them hard-boiled, simply add 2 - 3 more minutes boiling time.


Run the eggs under a cold tap to stop the cooking process for a minute or two, and then peel away the egg shell. Be very careful not to split or break your eggs as they'll be quite delicate to handle! Leave to cool while you work on your sausage meat.


Add your sausage meat to a bowl - if you've got sausages then squeeze the meat out of the skins - and then season with the salt, pepper, and nutmeg.


Core and deseed the apple, and then grate into the sausage meat. Combine together well using your hands.


Into three separate bowls, add the beaten egg, flour and breadcrumbs and set yourself up a little production line to coat your Scotch Eggs.


Take a handful of sausage meat and one of your boiled eggs and very, very carefully shape and mould the sausage meat around the egg, being sure to seal off and gaps or cracks.


First, coat the Scotch Egg in the flour, then into the beaten egg, then finally into the breadcrumbs, making sure it's completely coated each time.


Repeat these steps for all four eggs.


In a large pan or work, add approximately 500ml of Sunflower Oil to the pan so you have a depth of 4 or 5cm and heat until it reaches approximately 170°C.


Add the Scotch Eggs into the hot oil - carefully - and cook for around 8 - 10 minutes, turning once, until a lovely golden brown.


Leave to cool completely and enjoy!

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