Scotch Eggs

Makes 4


  • 4 eggs
  • 500g sausage meat
  • 1 cup soft breadcrumbs
  • 1T tomato sauce
  • 2t soya sauce
  • ½t curry powder


  1. Put the eggs in a saucepan and add enough cold water to cover them by about 4cm. Set the pan over medium-high heat and as soon as the water reaches a brisk simmer, start timing. As the eggs cook, adjust the heat as needed to maintain a brisk simmer.  Simmer for approximately 5 minutes (medium cooked egg)
  2. Shell the cooled cooked eggs.
  3. Preheat oven to 180ºC.
  4. Mix the soft breadcrumbs, tomato sauce, soy sauce and curry powder into the sausage meat.  Divide the mixture evenly into quarters.
  5. Work the each portion separately with wet hands, to flatten the mixture and wrap the sausage meat around the eggs, pinching it together well at the joins, and keeping a consistent thickness.
  6. Roll each sausage covered egg in dry breadcrumbs as you go and place each finished egg in a shallow baking tin.  (NB/ Using baking paper to line the bottom of the baking tin will make clean up easier)
  7. Repeat process until all four eggs are constructed.
  8. Cook in oven for 20-30 minutes until sausage meat is firm

Scotch Eggs can also be deep fried (instead of baked): 

Lower prepared eggs into preheated oil to cover the surfaces of the eggs, and cook for about 10 minutes per egg.