Recipe: Scotch Eggs

As part of K’s recent 30th birthday celebrations, I cooked an elaborate dinner for him and three friends on the evening of his actual birthday. I cooked a total of eight dishes that night, and in recognition of the fact that K has long-suffered the side effects of his life partner being a food blogger (never being able to eat meals straight away as he has to wait for me to take photos!), I graciously decided to not take any photos of what I cooked that evening so that everyone could eat straight away.

However, after tasting everything I cooked and realising how delicious it all was, I decided that I should just recreate all the dishes for different occasions, and photograph my second attempts at the dish. The second opportunity to create Scotch Eggs again came around a week later at the family lunch for K’s birthday.

Scotch Eggs are very much a retro type of dish, and I believe it reached its hey day back in the seventies. With a bit of a modern twist and extra herbs and spices now though, it’s quite a simple, but effective dish that serves really well as a starter at a dinner party. It’s a new favourite of mine, and one that I’ll be doing a lot more often from now on!

Recipe: Scotch Eggs


  • Six to seven fat pork sausages (I used six ‘old English’ sausages and four ‘spicy Italian’ sausages – using the extra sausage meat to make a few small meatballs for a child in the family who’s allergic to eggs)
  • A dozen small eggs
  • Tablespoon each of cumin, paprika, Moroccan seasoning
  • Half a cup of chopped fresh coriander/cilantro
  • Breadcrumbs (I used pre-herbed wholemeal breadcrumbs)



Preheat the oven to 200 degrees Celsius, and hard boil the dozen eggs in a large saucepan. De-skin the sausages and squeeze the meat into a large mixing bowl. Add the chopped herbs and spices.


Mix the sausage meat, spices and herbs thoroughly. Note – it’s best to use sausage meat rather than plain pork mince as sausage mixes generally have additional fats and salts that can help to keep the scotch egg moist. The better quality of sausage that you buy, the better the end result!


Peel the hard boiled eggs. Flatten a small amount of the sausage mix in the palm of your hand to create a meat ‘pancake’. Wrap the pancake around a hard boiled egg, using additional sausage mix to cover any gaps.


Roll  your sausage meat-covered hard boiled egg around in the breadcrumbs, before placing it in a paper-lined oven baking dish. Repeat for all dozen eggs. Spray with some olive oil before cooking in the oven for approximately 40 minutes. Turn halfway through cooking and respray with olive oil.


Once your breadcrumbs are nicely browned and the sausage meat is cooked through, remove from the oven and serve on a platter to your dinner guests. You may like to halve the eggs to make it more manageable, and perhaps even serve it with a dipping sauce on the side like a tomato chutney.

Like I said, this is a very simple kind of dish, and doesn’t take more than an hour and a half from start to finish to create. Because it is a little bit novel, yet retro, though, you’re bound to receive compliments from your guests!

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