Scotch Eggs

Scotch Eggs

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Preheat oven to 180 Celsius.

Peel eggs and set aside. Divide sausage meat into 6 portions. Roll each egg in flour and with wet hands press a portion of the sausage around each egg.

Dip sausage-wrapped eggs into flour, then beaten eggs, and finally roll in Panko crumbs.

Heat 1cm vegetable oil in a frying pan and cook crumbed eggs gently – turning often until golden.

Place in a hot oven for 8-10 minutes to ensure they are cooked through.

Drain on paper towel. Serve warm or cold.
Serve with your favourite Chutney.

*Panko breadcrumbs are available in the delicatessen section at supermarkets.

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