Homemade Scotch Eggs


This scotch egg recipe is the ultimate snack. Perfect for a picnic in the park or a party food show stopper. Using our super innovative food processor Prepstar to whizz up those breadcrumbs makes this a quick and simple recipe to follow!

  • 10 large eggs
  • 8 sausages without skin or 450g sausage meat
  • ½ a bunch of fresh chives
  • ½ a bunch of fresh flat-leaf parsley
  • 1 whole nutmeg , for grating
  • 1 tbsp English mustard
  • 20g Plain flour
  • 300g White bread (stale bread is recommended)
  • 2L Vegetable oil
  • pinch salt
  • pinch pepper


  1. Firstly you will need to h boil your eggs. To do this add 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes.
  2. Once this is done transfer them in to a bowl of cold water. 
  3. Once cooled, you will need to carefully peel the shell off the eggs.
  4. Add the sausage meat into a bowl.
  5. Finely chop the fresh chives and parsley into the sausage meat. Along with the mustard, salt, pepper and grate in the nutmeg.
  6. Mix together then divide into 8 balls.
  7. Next you will need three plates. On one plate add the flour.
  8. With the two remaining eggs and add this to the second plate.
  9. Using your prepstar add your bread and pulse or let the machine run until the bread crumbs are as fine or coarse as you like them. Then add these to the third plate.
  10. Flour your hands and with the palm of your hand flatten one of the sausage balls into an oval-shaped pattie.
  11. Next roll a peeled egg in flour, then pop it in the middle of your sausage patty 
  12. Moulding with your hands, gently shape the meat evenly around the egg.
  13. Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the egg, followed by the breadcrumbs. 
  14. Repeat this process until all eggs
  15. Next add the oil in a deep pan or using a deep fat fryer and heat up to around 150ºC/300ºF. 
  16. Now with a slotted spoon lower the eggs into the pan and cook for 4 minutes, or until golden, you with need to turn occasionally to ensure they are evenly cooked.
  17. Remove with a slotted spoon and drain excess oil on kitchen paper.
  18. Allow to cool then enjoy!

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