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Scotch eggs


  • Put 6 eggs in a large pot of boiling water. Bring back to the boil and cook for 6-7 mins. Then dunk the eggs in iced water and peel when cold.
  • Mix the mince with the muffin crumbs, 1 beaten egg, the fresh herbs and a decent amount of seasonings until well combined, using a wooden spoon.
  • Then separate the mixture into 6 and place one portion on a square of clingwrap. Top with another piece of clingwrap and press out to an oval shape large enough to enclose an egg. Repeat the process with the remaining mince.
  • Place flour in a bowl and remove the top sheet of clingwrap. Dredge an egg in flour and place in the centre of the mince. Bring up the edges to enclose the egg, then remove the clingwrap and pinch the seams together.
  • Shape the meat around the egg with your hands and continue the process with the remaining mince and eggs.
  • Put some fresh flour in a bowl; the remaining egg mixed with milk in a second one; and Panko crumbs in a third bowl.
  • When ready, heat the oil in a deep fryer (or large, deep heavy-bottomed pot).
  • Flour each egg, dip in the egg wash and then coat well in the crumbs. (Repeat the process, if needed).
  • Then deep fry the Scotch eggs until golden brown all over. Drain well on kitchen paper towels and cut in half lengthways.
  • Mix the mayonnaise with the mustard and serve on the side.


  • 8 large eggs
  • 450 gm minced lean pork
  • ¾ cup fine fresh English muffin crumbs
  • 1 scant tbsp chopped fresh marjoram (or oregano)
  • 1 tbsp chopped fresh parsley
  • sea salt & freshly ground pepper
  • plain flour
  • vegetable oil for frying
  • ½ cup milk
  • Panko crumbs (or normal breadcrumbs)
  • ¼ cup mayonnaise
  • 1 heaped tspn English (or Dijon) mustard

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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