Monday, 2 April 2012

Giant Scotch Eggs

I'm a scotch egg lover. I remember when I was a child my mother used to pack mini scotch eggs in school lunches and I was soo excited whenever I found them in  my lunch box. I'd like to say a special thank you to my mum for my lunches actually, when I think  back to my school days I had awesome lunches filled with lots of snacks and treats that used to make the other kids jealous; no boring old jam sandwiches for me that's for sure.

I didn't realise just how easy it was to make scotch eggs until now and it's great because now I can make customised scotch eggs with all sorts of flavours; it's opened a whole new window. Since this was the first time I made them I thought I would stick to fairly basic ingredients. However next time I make them I've got a whole host of flavours I would like to try adding to the humble scotch egg, for example a bit of coriander for a more Indian touch, or maybe some lemon zest, or what about hoisin sauce (honestly I think it would work!). Another good thing about these scotch eggs is that they are baked and not deep fried making them 'healthier'. On the other hand when I baked them the sausage meat on some of them split and I just don't know why; if you know please let me know so I can learn. I've decided that next time I make them I'm going to try mashing up the egg with a bit of mayo and mustard instead of leaving the egg whole to make it more like the ones in the shops, but that's an experiment for another time.

Preparation time: 1 hr 20mins
Makes 6 giant scotch eggs

meat of 10 sausages / 550g sausage meat
6 eggs
seasoning suggestions for sausage meat: onion powder, garlic powder, paprika, Worcestershire sauce, tabasco sauce
1 beaten egg
bread crumbs seasoned with salt and pepper


1. Get the meat out of 10 sausages. I used Cumberland sausages.

2. Season the meat with 1/2tsp each onion powder and garlic powder and 1 tsp paprika. Add a splash of Worcestershire sauce and Tabasco sauce if you want an added kick. Mix into the meat well. Divide meat into 6 portions.
3. Into a pan of simmering water add all the eggs and boil for around 4-5 mins (you only want to partially cook the eggs). Take of the heat and replace the boiling water with cold water to cool the eggs. Remove the shells from the eggs.
4. Now you want to start assembling the scotch egg. Get a sheet of cling film and place a portion of meat onto it. Flatten the meat into a circular shape a little bigger than the eggs. You can coat your fingers with a little oil to stop the meat sticking to your fingers.
5. Place the boiled egg onto the meat pattie.
6. Use the clingfilm to help you mould the meat around the egg.
7. Once the meat is all around the egg, twist the top of the cling film to seal off the top.
8. Remove the clingfilm.
9. Dip in beaten egg and coat all over.
 10. Coat evenly in bread crumbs.
11. Arrange on a baking tray and bake at 160C for around 40mins to 1hr depending on your oven.
12. Eat hot or cold.


A post from Fullest of Life


  1. Hi there, this is a really nice post involving eggs. It would be great if you linked to it in my brand new Food on Friday series. This week it is about all things egg. Food on Friday It would make my day if you put a link into it via the Mr Linky widget.

  2. You are such a star for putting up the link. Thank you very much. Hopefully soon we will have a nice collection of all things eggy!

  3. Last week you very kindly linked an eggy post to my Food on Friday series. This week it is all about asparagus. Would love to see another contribution from you. Food on Friday