Scotch Eggs

Oh, how delicious these yummy reminders of England are!

  • 6 medium Eggs
  • 500g Sausagemeat
  • 1/2 tsp Paprika
  • 1 tbsp Parsley – chopped
  • Salt & Pepper – to season
  • 1 cup Flour
  • 2 Eggs – beaten
  • 150g White Breadcrumbs

Hard boil the 6 eggs for 8 minutes. Drain & cool under cold running water until the eggs are no longer hot. Peel & set aside

Put sausagemeat in a bowl. Add the paprika, parsley & salt & pepper. Mix together using one hand. Divide into 6 balls

One at a time, flatten the each ball into a circle on a piece of clingfilm that is large enough to wrap around the egg. Place an egg in the middle, then draw up the end of the clingfilm & massage the sausagemeat to cover the egg evenly. Repeat with all the eggs

Place the flour, beaten egg & breadcrumbs in 3 separate bowls. Roll each scotch egg in the flour, egg & then the breadcrumbs to coat. Ensure they are thoroughly coated in the breadcrumbs

Heat oil for deepfrying to 150°C or 305°F. Fry the eggs two at a time for 4-5 minutes, turning once or twice to ensure they are browned evenly

Drain on kitchen paper & keep warm in a low oven until ready to eat

Scotch Eggs

UPDATED: 03 June 2012 – These were a hit when I made them this weekend for our Jubilee Garden Party with both adults & kids alike, even the dog enjoyed one from the hands of a little boy!


About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
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