Scotch eggs

Scotch eggs

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(16 ratings)

Prep: 20 mins Cook: 20 mins


Makes 4
Use a few chef's tricks to create the perfect sausage and egg snack with this step-by-step recipe

Nutrition and extra info

Nutrition: per egg

  • kcal785
  • fat52g
  • saturates13g
  • carbs43g
  • sugars3g
  • fibre2g
  • protein35g
  • salt3.8g
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  • 5 large eggs
  • 300g good-quality pork sausage, skinned
  • 1 tsp black peppercorn, crushed
  • 140g cooked ham, shredded
  • 25g sage, apple & onion stuffing mix
  • 1 tsp chopped sage



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 1 tsp chopped thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 tsp chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 100g plain flour, seasoned, plus extra for dusting
  • 100g dried breadcrumb (preferably Paxo)
  • sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • piccalilli, to serve


  1. Bring a pan of salted water to a rapid boil, then lower 4 of the eggs into the pan and simmer for 7 mins 30 secs exactly. Scoop out and place in a bowl of iced water, cracking the shells a little (this makes them easier to peel later). Leave them to cool completely, then peel and set aside. Can be boiled the day before.

  2. Put the sausagemeat, pepper, ham, stuffing and herbs in a small bowl, mix to combine, then divide into 4 equal balls. Squash one of the balls between a piece of cling film until it’s as flat as possible (step 1-2). One at a time, lightly flour each cooked egg, then use the cling film to help roll the sausagemeat around the egg to completely encase (step 3). Repeat with the remaining sausageballs and eggs.

  3. Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on 2 separate plates. Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs. Can be prepared up to a day in advance.

  4. To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil (step 4). Depending on the size of your pan, lower as many eggs as you can into the oil (step 5), and cook for 8-10 mins until golden and crispy (step 6). Drain on kitchen paper, leave to cool a little, then serve halved with some piccalilli.

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Comments, questions and tips

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26th Jan, 2020
Fantastic recipe, my partner said they were the best he had ever tasted, which is good praise as he can be a fussy so and so haha
Robbie Eachus's picture
Robbie Eachus
11th Dec, 2019
great recipe, and easy to use. I used this recipe for my cooking practical exam. And my teacher was impressed of how they came out.
Heidi Knight
8th Dec, 2019
Fantastic recipe. Super tasty Scotch Eggs - easy to make, quick and a real family favourite! Oh, and to have the egg yolk still runny is something you never get from supermarket ones. You’ll never buy another one though, so it won’t be a problem!
Lisa Woodford's picture
Lisa Woodford
16th May, 2019
This was the first time I had made Scotch eggs from scratch and this recipe produces an absolutely brilliant result. So easy to follow, I was so pleased, the eggs were perfect and went down a storm. Once you've made these, you'll never go back to bought Scotch eggs again whether they're from a posh farm shop or a petrol station. I now intend to make these on a weekly basis, they'll be ideal for picnics now the weather is picking up. Outstanding, Mr Desmazery, five stars all the way. Thank you!
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