Scotch eggs: dinner for two plus midnight snack

Defined as shelled hard-boiled eggs covered in sausage meat, dredged in bread crumbs and deep fried, Scotch eggs are usually served cold but Speedy and I prefer them hot — with a gravy of melted cheese. Okay, make that cheat-gravy — I just microwaved half a cup of pimiento-flavored Cheez Whiz and spooned it over the halved Scotch eggs. It’s a sausage and egg dish, really, served in a different way which makes it ideal for breakfast although we had our Scotch eggs for supper. Scotch eggs

You can buy good quality sausage (please read the sausage post), press the meat out of the casing and use that. Or, you can use ground meat (pork, beef, chicken, turkey or whatever you prefer so long as it is real meat) and add all the spices, herbs and seasonings that go into a sausage. I went for the latter technique.

I used four hard-boiled eggs and about 400 grams of ground meat thinking that would be just right for Speedy and myself. Wrong. We only managed to eat one egg each, with bread. We reheated the rest for our midnight snack.


Recipe: Scotch eggs


  • 4 eggs, hard-boiled and shelled
  • 400 g. of ground beef
  • 1 tbsp. of finely minced garlic
  • 1/4 c. of finely chopped onion
  • 1 tbsp. of salt
  • 1/2 tsp. of pepper
  • 1/2 tsp. of paprika
  • 1/2 tsp. of cayenne
  • 1/2 tsp. of dried oregano
  • 1/2 tsp. of dried basil
  • 1/2 c. of panko, plus more for dredging
  • about 4 c. of cooking oil


  1. Start heating the cooking oil in a wok or a fryer (an ordinary skillet is much too shallow).
  2. Mix everything together (except the eggs). Divide the mixture into four portions. Use one portion to wrap each egg. Do not make the meat coating too thick; otherwise, the part nearest the egg might come out raw.
  3. Dredge each meat covered egg in panko.
  4. When the oil is hot (fine wisps of smoke start to appear), fry the eggs, rolling them in the oil, until nicely browned. If the temperature is correct, the frying should take no more than a minute.
  5. Let the Scotch eggs rest for about five minutes before cutting in halves.
  6. Serve with your favorite gravy.

Number of servings (yield): 4 Scotch eggs