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Scotch Eggs Recipe
Scotch eggs are a staple fayre for picnic baskets, light lunches or even buffet. They can be served hot or cold, but cold is by far the most common way. This is a simple recipe for making this traditional Scottish dish.
Dust or roll (gently!) the hard boiled eggs in a little flour then place aside.
Mix the mace and seasoning into the sausage meat and divide into five equal portions. Place this mixture on a floured surface. Wrap/mould the sausage meat round the egg, making sure there are no gaps. If possible try to roll into a ball shape although this will take a LOT of practice with a number of squashed or mashed eggs before getting eventual success.
Beat the egg and water together and coat the meat-covered egg with this and then breadcrumbs (you may have to press the crumbs onto the meat). Deep fry in hot oil (360F/185C) taking care as you put the eggs into the oil as the oil may spurt. Cook for about 5/6 minutes until golden brown.
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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide