Scotch egg
In addition to the delicious mince, a perfect Scotch egg should also have a lovely runny egg yolk in the centre. A wonderful combination of creamy and crispy.
Recipe for 10 eggs.

Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Ingredients
10 |
|
eggs |
750 |
g |
mince, pork and beef mix |
1 |
|
onion, chopped |
5 |
sprigs |
flat-leaf parsley, chopped |
5 |
sprigs |
thyme, chopped |
As needed: |
|
flour |
As needed: |
|
egg white |
As needed: |
|
panko |
As needed: |
|
salt and peper |
Preparation method
- Put the eggs in a pot filled with cold water. Bring to the boil and cook for four minutes.
- Remove the eggs from the water and place in iced water to cool.
- Peel the eggs and set aside to use later.
- Finely dice the onion.
- Mix the mince with the onion and chopped herbs.
- Season to taste with salt and pepper.
- Form ten equally sized balls of mince.
- Place the balls between cling film and roll out using a rolling pin.
- Place an egg in the centre of the mince.
- Shape the mince around the egg.
- Coat the meatballs first in the flour, then the egg white, and then the panko.
- Deep-fry the eggs for eight minutes at 160°C.
- Drain on paper towels.
- Serve hot.
Serving suggestions
- Serve with mature Cheddar cheese.
- Serve with tangy piccalilli.
- Serve as a lunch dish with a green beans, cheese, and roast red onion salad.