Scotch egg Recipe
Scotch egg
Flavors of England
Total time: 15 to 30 minutes

Prep. time: 15-20 minutes
Cooking time: 4 + 5 minutes

Difficulty: Average
Chef's Note

It needs no introduction. A lovely moist middle and a golden, crispy outside – that's what we call a really good Scotch egg 

Scotch egg is not Scottish but fully British, created in 1738 by Fortnum & Mason established at 181 Piccadilly, London "in the days of horse-drawn travel, for indoor picnics, instant lunches and long carriage rides... This sustaining snack begins with a free range egg with a vibrant orange yolk. Next a layer of British outdoor-reared pork and a coat of crisp homemade breadcrumbs". Served hot or cold.

Quality is the best
For the breadcrumbs - choose homemade breadcrumbs crushed finely, or panko for a lighter version.

For the sausage meat - choose your preferred breakfast sausage. You just need to squeeze the meat out of the casings.

For 6 servings

- 6 large eggs
- 300g / 1 ½ cups minced pork
- 400g / 1 ¾ cups skinned sausage
- 20g / 7/8 cup thyme
- 20g / 7/8 cup parsley
- 1 Tbsp. Worcestershire sauce
- Pinch of salt and ground pepper
- 1 Tsp. English mustard powder
- Oil for cooking

- 2 beaten eggs
- Flour (for coating the eggs)
- 100g (1 cup) dried breadcrumbs


Boiling eggs

  1. To prevent cracking, carefully pierce the eggs with a needle.
  2. Put  the 6 eggs into a pan of cold water and bring to the boil with a pinch of salt. Boil for 3 to 4 minutes,
  3. Scoop out and place in a bowl of iced water, cracking the shells a little - this makes them easier to peel later.
  4. Once cooled, carefully peel them. Set aside.

Making the Scotch eggs

  1. Finely chop herbs; put in a large bowl.
  2. Add the sausage meat, the minced pork, the Worcestershire sauce and the mustard; salt and pepper to taste. Mix together; divide into 6 balls.
  3. Have 3 plates ready - one with flour, one with 2 beaten eggs and a third with the breadcrumbs.
  4. To make the Scotch eggs, start by flouring your hands so the meat will not stick.
  5. Flatten each meatball between two pieces of paper into ovals about 12.5cm/5in long and 7.5cm/3in.
  6. Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently mold the sausage meat around the egg to completely encase it. Repeat with the remaining sausage balls and eggs. Make sure the coating is smooth and completely covers each egg.
  7. Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten eggs, followed by the breadcrumbs.
  8. Roll in the egg and breadcrumbs again for a really good coating.


  1. Heat the oil in a deep pan or deep fat fryer until it reaches 160°C / 325°F on a cooking thermometer or until a few breadcrumbs turn golden when dropped in it after 10 seconds.
  2. Carefully lower the eggs into the pan and cook for about 5 to 7 minutes, turning them regularly, until golden and crispy. Remove with a slotted spoon and drain on kitchen paper.
  3. Cool the eggs slightly.


  1. Arrange 2 Scotch eggs, halved, on each plate with a green salad and some piccalilli.

You may add a piece of Scottish Cheddar for a more substantial breakfast.

Fortnum & Mason Scotch Eggs
Scotch egg 1
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