Scotch Eggs

Scotch Eggs

Scotch Eggs


Deanna Reilly
Designer, Illustrator, Animator




6 large free-range eggs (2 beaten; 4 to boil)
6 premium sausages, skins removed
1 Tbsp of mixed herbs
½ tsp of nutmeg
1 tsp of English mustard powder
Plain flour, for dusting
100g fresh white breadcrumbs (¾ cup)
1 litre vegetable oil (4 cups)
Pinch of sea salt & black pepper

About this Recipe

Although Scotch eggs come from the UK, I first discovered them when I moved to Ireland, and it was love at first bite. They can be eaten hot or cold and, in my opinion, are the ultimate pub food. I prefer my eggs to be a little runny in the middle. For a hard-boiled centre, you can boil yours for a couple of extra minutes.

  • Boil 4 eggs for 3-4 minutes then transfer to cold water. Once cooled, carefully peel them.
  • In a large bowl, add the sausage meat, herbs, nutmeg, mustard and a pinch of salt and pepper. Mix together then divide into 4 balls.
  • Roll a peeled egg in flour, then shape the meat evenly around the egg.
  • Roll the meat-wrapped egg in the flour, then dip into the beaten egg, followed by the breadcrumbs.
  • Heat the oil in a deep pan or deep fat fryer to about 150ºC (300ºF).
  • Cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on parchment paper. Allow to cool slightly.
  • Serve with pickles and your favourite dipping sauce. Dijon, mayo, or bacon jam are great choices.

Recommended Beer to enjoy with your scotch eggs: New England IPA