Scotch Eggs

Portable and delicious, no party is complete without a good homemade scotch egg. To simplify the method, we oven bake ours and go for cricket ball sizing. Watch the boys come bowling in when you present these beauties!

Scotch Eggs

  • fresh free-range eggs
  • beaten egg wash for dipping
  • good quality free-range pork sausagemeat (or good sausages slipped of their skins)
  • rubbed sage
  • breadcrumbs (whizz any good leftover bread in a food processor then mix in jumbo rolled porridge oats and cracked black pepper)
  • sunflower oil
  1. Lightly boil your eggs (5 mins or ask Delia, she knows!) cool and remove shells.
  2. Roll out a circle of sausagemeat on a floured board, enough to cover one egg. Sprinkle with a little rubbed sage.
  3. Dip peeled egg in beaten egg wash. Wrap meat around egg to create a firm ball. Dip ball in egg wash and roll in the breadcrumbs, oats and black pepper mix. Repeat till all eggs are thoroughly scotched!
  4. Grease a baking tin with sunflower oil to prevent sticking, place on the scotch eggs and roast for 30-40 mins in a medium oven turning to get an even colour... not too high as you don't want to burn them!
  • Photographs David Merewether