Scotch Eggs

Scotch eggs with a touch of paprika for that Spanish touch, fried until golden brown with a delicious, crispy crumb coating. Or why not put your own twist on this picnic classic? Add a tablespoon of tomato puree and a teaspoon of herbs for an Italian twist.

Recipe by Darren Martin

Scotch Eggs

Prep Time: 5 mins
Cook Time: 30 mins
Serves: 4


  • 5 free-range eggs
  • 6 slices of bread
  • Sprig of flat-leaf parsley
  • ½ tsp of paprika
  • 500g pork sausagemeat
  • Oil for frying
  • 110g plain flour


  1. In a large pan of boiling water, add four of the eggs carefully, and boil for five-and-a-half minutes, or less if you like a runnier yolk.
  2. Once boiled, let the eggs cool, then carefully peel off their shells.
  3. Cut off the crusts of the bread, and put the slices and the parsley in a blender until you have fine crumbs.
  4. Squeeze out the sausage meat into a bowl, add the paprika and mix well.
  5. Whisk the other egg until smooth, and pour into a dish. In another dish, add the flour.
  6. Lightly dust your hands with flour, and place a quarter of the sausagemeat into one of your palms.
  7. Place one of the eggs into the meat, and carefully encapsulate it, covering it entirely. The meat should be no thicker than 6mm.
  8. Now roll in the whisked egg, and roll generously in the breadcrumbs. Repeat with the other eggs.
  9. Heat a deep pan with sunflower oil until it shimmers. This should be on a medium/hot heat.
  10. Deep fry one at a time for about four minutes, or until deep golden brown.

Additional Info

These will last for a few days. When cold, wrap with cling film and pop them in the fridge. I bought my eggs from Barrow Hill Farm, Jacksdale.


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