Scotch eggs

Scotch eggs

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(6 ratings)

Prep: 1 hr, 20 mins Cook: 30 mins Plus chilling

A challenge

Makes 9

A hidden layer of bacon makes this traditional Scotch egg recipe extra special

Nutrition and extra info

Nutrition: per serving

  • kcal590
  • fat41g
  • saturates12g
  • carbs27g
  • sugars2g
  • fibre1g
  • protein30g
  • salt2.49g
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  • 12 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 800g good-quality Cumberland or Lincolnshire sausages, skinned
  • 5 tbsp curly parsley, finely chopped
  • 2 tsp Worcestershire sauce
  • 2 tsp English mustard powder
  • 2 tsp ground mace
  • 12 rashers smoked streaky bacon
  • 85g plain flour
  • 140-200g/5-7oz dried breadcrumbs
  • about 1 litre/1¾ pints sunflower or vegetable oil, for frying
  • scraps of bread, for testing oil


  1. Put 9 eggs into a large saucepan. Cover with cold water and bring to the boil. Once boiling, set the timer for 5 mins. When 5 mins is up, quickly lift the eggs out with a slotted spoon and plunge into a big bowl of cold water.

  2. Put the sausagemeat, parsley, Worcestershire sauce, mustard powder and mace into a bowl with plenty of seasoning. Break in 1 of the remaining eggs and mix everything together.

  3. Crack remaining 2 eggs into a bowl, beat with a fork, then sieve onto a plate. Tip the flour onto another plate and season well. Finally, tip the breadcrumbs onto a third plate.

  4. Bring a large saucepan of water to the boil. Drop in the bacon rashers, turn off the pan and fish out the bacon with a pair of tongs – it should be just cooked.

  5. When the eggs are cool, tap lightly on a hard surface to crack the shell, then peel (Picture A). If you hold the eggs over the bowl of water as you peel, all the shell bits will collect in there and you can dip in the egg to wash off any fragments. Wrap a slice of bacon around the middle of each egg, overlapping, like a belt (Picture B).

  6. Now finish coating the eggs. I set up the ingredients along my bench like a conveyer belt: eggs, then flour, mince, beaten egg and finally breadcrumbs, plus a baking parchment-lined tray at the end to put the finished scotch eggs on.

  7. Roll your bacon-wrapped eggs in the flour, shaking off excess. Take a good chunk of mince and pat out to thinly cover one hand. Sit the egg on the meat (Picture C), then mould over the mince to cover, squeezing and patting so it is an even thickness. You’ll probably have a gap (depending on how big your hands are – just patch and pat with a bit more mince). Dip in the egg, shaking off the excess, then roll in the breadcrumbs to coat, and transfer to your tray. Repeat to cover all 9 eggs, then cover with cling film and chill for 4 hrs or overnight.

  8. To cook, pour the oil in a large, deep saucepan to about 4cm deep. Heat until a small chunk of bread browns in about 1 min. Carefully lower in a scotch egg and fry for about 5 mins, turning gently, until evenly browned. Depending on your pan, you can probably do 2-3 at a time, but don’t overcrowd. Lift out onto a kitchen paper-lined tray. (If you like your scotch eggs warm, pop them into a low oven while you fry the rest.) keep an eye on the oil – if the scotch eggs start browning too quickly, the oil might be too hot and you risk the pork not being cooked before the scotch egg is browned. If the oil gets too cool, the scotch egg may overcook before it is browned. enjoy warm or cold; best eaten within 24 hrs of frying.

    Watch our scotch egg video for an easy to follow tutorial.

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Comments, questions and tips

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marmiteetponpon's picture
22nd Apr, 2014
Check these deviled eggs, lebanese way... easter eggs leftovers at marmite et ponpon
28th Sep, 2012
These are AMAZING!!! I do love a scotch egg - who doesnt! I love them even more so beacuse a good friend of mine from work made them for us as a leaving gift. I will miss her everyday and will continue to make these in her memory!
19th Dec, 2011
in my kitchen cooking them right now1 crimbo treat!! ;)
snowshoes's picture
22nd Jun, 2011
Oh p.s. we actually left out the streaky bacon as we felt it wasn't really needed - just our personal choice.
snowshoes's picture
22nd Jun, 2011
Myself and my boyfriend made these one rainy saturday, we had great fun with the patting of the meat and then the conveyor belt and plenty of "mine looks better than yours" comments! These tasted absolutely lovely, they looked really golden brown - make sure you turn them constantly to get an even colour, the mace and type of sausages gave them a lovely strong meaty flavour and the eggs came out really well, for lovers of good quality scotch eggs I would definitely recommend you give these a try!
ssmikey32's picture
1st May, 2018
Are you able to freeze them and if so, for how long can you do this for? Thanks Mike
goodfoodteam's picture
8th May, 2018
Thanks for your question. We don't suggest freezing these. They're much better if eaten within 24 hours. All our freezable recipes are marked with a blue star above the nutritional information.
20th Feb, 2014
what is the different levels of skill (at top 'for the keen cook') given for recipes on this website? is it a difficult make?
goodfoodteam's picture
28th Feb, 2014
Hi there, thanks for your question. Yes, 'for the keen cook' means the recipe is slightly trickier and involves quite a few steps or techniques.
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