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Nutrition: per egg

  • kcal682
  • fat39g
  • saturates11g
  • carbs48g
  • sugars4g
    low
  • fibre3g
  • protein33g
  • salt2.48g

Method

  • step 1

    Bring a pan of salted water to a rapid boil, then lower four of the eggs into the pan and simmer for 7 mins 30 secs exactly. Scoop out and place in a bowl of iced water, cracking the shells a little (this makes them easier to peel later). Leave them to cool completely, then peel and set aside. Can be boiled the day before.

  • step 2

    Put the sausagemeat, pepper, ham, stuffing and herbs in a small bowl, mix to combine, then divide into four equal balls. Squash one of the balls between a piece of cling film until it’s as flat as possible. One at a time, lightly flour each cooked egg, then use the cling film to help roll the sausagemeat around the egg to completely encase. Repeat with the remaining sausageballs and eggs.

  • step 3

    Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on two separate plates. Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs. Can be prepared up to a day in advance.

  • step 4

    To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil. Depending on the size of your pan, lower as many eggs as you can into the oil, and cook for 8-10 mins until golden and crispy. Drain on kitchen paper, leave to cool a little, then serve halved with some piccalilli.

Can you freeze Scotch eggs?

We wouldn't recommend freezing these, as the texture of the egg will likely be affected. They're much better if eaten within 24 hours.

How to serve Scotch eggs

Scotch eggs can be served whole, or cut into halves or quarters. Enjoy them alone as a picnic snack, or serve with a fresh salad, chips and selection of sauces.

Recipe from Good Food magazine, January 2013

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Comments, questions and tips (26)

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Overall rating

A star rating of 4.8 out of 5.36 ratings

chrisyoung000155429

question

With all of the known issues of transferring plastics when cooking with Greece. It states on the side of the saran wrap box do not cook, touching food. What else could you use instead of saran wrap?Do you have an alternative suggestion?

themidge67

question

Can these be cooked in an air fryer please

archiemajor28038

question

Do I put the stuffing mix in dry or am I adding water?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Just add it dry. We hope this helps. Best wishes, BBC Good Food Team.

David1311956

question

have you got a receipt for doing them in a airfryer thanks

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. These could be cooked in the air fryer but I'm afraid we haven't tested them this way so can't give timings. We'd suggest spraying them with a little oil before cooking. We hope this helps. Best wishes, BBC Good Food Team.

sarah_j-2

question

Are these really just shy of 800kcal per egg? It's much higher than I'd expect per serving...

goodfoodteam avatar
goodfoodteam

Hello, thank you for bringing this to our attention. Our nutritionist has reviewed the figures for this recipe and has updated them. There will be a delay while the new figures show alongside the recipe, so we'll list them here for you in the meantime. This is per Scotch egg: Kcal 682 Fat (g)…

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