Scotch Eggs – The Versatile Snack by Dawn Balharry

Posted by True Highlands in Scottish Recipes | 1 comments

A boiled egg, wrapped in sausage meat, coated in a ruskoline of sorts and eaten hot or cold. This is a very brief outline of what we associate with these words. However, forget the dry one you tried from the petrol station and delight in this easy and versatile snack.

Scotch Eggs are not in fact Scottish. However, as with a lot of recipes, over the years, they are adopted and tweaked. It is possible the name “Scotch” has also added to the confusion. Either way, they are widely eaten in Scotland and here’s how to make the tastiest!

Take a little care to source fresh (ish) free range or, even better, organic eggs for the best taste. Think about the meat; you can be adventurous, although sausage meat is the norm. Examples are haggis, black pudding, salmon or try a vegetarian option of chickpea. Once you get the gist and develop your own technique, try your own versions.  This recipe will leave your yolks slightly runny which is even tastier!

Scotch eggs

Ingredients to make 4

6 Eggs (NB. Newly laid eggs are hard to peel when boiled so choose ones about a week old.)
400g Sausage-meat
400g Sausages a good variety min.90% meat removed from their skins and mixed together
200g Pork Mince + 200g Sausage-meat
50g Flour
100g breadcrumbs
Vegetable Oil

If mixing your own meat, add seasoning, herbs and spices to your own preferences
Examples are:-

Fresh herbs
3 tablespoons chopped mixed parsley, chives and thyme

1 x Finely Chopped Chilli,
1tsp cumin and coriander mixed.

Other Flavourings
1 crushed garlic clove
chopped black olives 1 x tablespoon
chopped fresh basil x 2 tablespoons


Place 4 eggs into a pan, cover with cold water and bring to a rolling boil. Reduce heat to a simmer and cook for exactly 5 mins, drain and run under cold water. Leave in pan of cold water whilst you prepare the other parts.

Mix the meat casing.
Tip – fry a little mixture in a saucepan to check seasoning and flavour. This lets you adjust if needed.
Divide the meat and mix into 4 balls.

Peel the eggs.

Set up your assembly line for the Scotch Egg production

Prepare 2 x squares of cling film roughly about the size of an A5 envelope. Sprinkle one with a little flour. Place one meatball on the top, dust with a little flour and cover with the other piece of cling film. Then roll or press with your fingers or palm of your hand to a size that will cover the boiled egg.

In a flat dish sprinkle the flour over the bottom, season with a little salt and pepper.

Break the remaining x 2 eggs in a bowl and whisk with a splash of milk.

In another flat dish the breadcrumbs.

Roll the boiled egg in the seasoned flour, then, using the palm of your hand to support the meat wrap it around the boiled egg. Use the outer cling film to help. Be careful to smooth the surface and ensure that that it is sealed. Use damp hands and a little of the egg mixture to help seal.

Repeat above for the remaining eggs.

Then dip each covered egg first in the flour, then the egg mix and finally the breadcrumbs. To ensure a good coating repeat the egg and breadcrumb stages.

Using a deep fat fryer or large pan, fill approx. 1/3 with vegetable oil and heat to 170⁰C . Carefully drop the eggs in and cook until golden, turning to ensure even cooking until crisp and golden. Approx. 7 mins. You may need to do 2 at a time depending on your pan.

For those health conscious of you, you can try coating the Scotch Egg in a little spray oil and putting in the oven. However, for the best taste, take the plunge and deep fry!

Eat straightaway, or cool and have as a snack or picnic later.

Kindly submitted by Dawn Balharry, Black-Isle


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