Scotch eggs

This delicious snack dates back to the 18th century and it’s basically a boiled egg (soft or hard) wrapped in sausage meat, then coated in breadcrumbs and deep-fried. British food may have a terrible reputation, but today I will try to prove you otherwise. And despite the fact that this snack is readily available in all the stores around the UK, they’re not particularly hard to make. So whether you live in Britain or somewhere else, give it a go! My recipe for Scotch eggs, with a zesty lemon and mustard sauce, plays with the seasonings, giving a little Mediterranean spark to a British classic.

 Preparation Time: 20 min | Cooking Time: 20 min | Serves: 2 portions (of 2 eggs)Spice level: 0


What you’ll need:

For the eggs

  • 4 eggs, plus 1 one for the coating
  • About 8 medium sized Cumberland sausages (you can use any that you’d like)
  • 1 tsp dry parsley
  • A pinch of sea salt
  • Black pepper, freshly coarsed

For coating and frying

  • Vegetable oil
  • Flour, seasoned with black pepper and a pinch of salt
  • Panko breadcrumbs
  • A generous sprinkle of garlic powder
  • Parmesan cheese, grated
  • A good pinch of dry parsley
  • Black pepper
  • Pinch of sea salt

For the sauce

  • Good quality mayonnaise (about 50-60ml)
  • Fresh parsley, chopped
  • 1 tsp Dijon Mustard
  • Squeeze of half a lemon



  • Start by bringing a pot with water to the boil. Once it’s boiling, drop your eggs carefully onto it. Let them cook for about 4 and half minutes (a little less if you want a runnier yolk), about 6 or so minutes for a hard boiled egg.
  • While your eggs cook, peel the sausages and place them in a large bowl. Add the parsley, sea salt and a generous amount of black pepper. Mix all these together.
  • Once your eggs are cooked, remove them from the pot and cool them down under the tap with cold water. Peel them carefully and set aside.
  • Using slightly damp hands, cover your eggs with the sausage meat mixture, gently stretching it to cover the whole egg. If you’re working with soft boiled eggs, be careful not to burst them!
  • Now put together an assembly line, with one bowl of flour (seasoning it with some salt and pepper), another with a beaten egg, and another with some panko breadcrumbs (seasoning them with some garlic powder, parmesan cheese and dry parsley).
  • Before you start the coating process, heat up your vegetable oil in a frying pan. Then start by coating your sausage covered egg with some flour, then dip it in the beaten egg, making sure it’s all thoroughly coated. Lastly, cover it with the panko breadcrumbs. Using your hands, press the breadcrumbs in, to achieve a crispier texture after frying.
  • Once your four eggs are all coated, fry them in hot vegetable oil for about 10-12 minutes, flipping them as appropriate to make sure the meat is cooked.
  • While they fry, quickly make your sauce. Combine the mayonnaise with Dijon mustard, the squeeze of lemon and some fresh parsley.
  • Remove your eggs from the oil and place them into paper towels to absorb the oil. Once they’re a little cooler, slice them in half and sprinkle some sea salt, black pepper and fresh parsley on top.
  • Enjoy (warm or cold)!

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