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Scotch Eggs

Scotch Eggs

This recipe was kindly supplied to Love British Food by Seasoned Cookery Courses. Take a look at their Best of British Meat Cookery Classes.


Scotch Eggs


  • 2 Eggs
  • 200g Pork mince (ideally a ratio of 75% meat, 25% fat)
  • 1 Egg yolk
  • 1 ½ tsp parsley, chopped
  • ½ tsp English mustard
  • ½ tsp Worcestershire sauce
  • Salt and pepper to taste
  • Flour for dusting
  • Flour for coating
  • Eggs for coating
  • Dried breadcrumbs
  • Veg oil for frying


  • Place the eggs into cold water and cook for 5 minutes from cold. Plunge the eggs in cold water to stop them cooking, shell carefully under water and place to one side.
  • Put your pork mince in a bowl and add the egg yolk, mustard, Worcestershire sauce, parsley and small amount of seasoning. Mix until well combined.
  • Take small amount of the meat and cook off in a frying pan, taste and adjust seasoning with salt and cracked black pepper.
  • Divide the pork mince into two, dust the table with flour and flatten each pork piece until an oval shape, 8cm high and 6cm wide. Dry the eggs with a piece of kitchen paper then lightly dust in flour.
  • Place the egg in the middle of the mince and gently shape the mince around the egg. Seal the edges and make sure the mince is evenly distributed.
  • Roll the scotch eggs in flour then beaten egg the finally the breadcrumbs.
  • Deep fry the scotch eggs at 150˚C until golden brown. Allow to rest before serving and keep warm.