Wednesday, Apr 17th 2024
  • Published Dated: August 12, 2014
  • Category: Recipes

Posh scotch eggs


Prep Time: 30 minutes

Cook Time: 10 minutes

40 minutes

Serves: serves 4

Posh scotch eggs

Perfect for packed lunches and picnics


  • 6 large free-range eggs, 2 beaten
  • 400 g quality sausage meat
  • 1 tbsp fresh chives, finely chopped
  • 1 tbsp fresh parsley, leaves picked and finely chopped
  • 1 whole nutmeg
  • 1/2 tablespoon English mustard
  • salt & pepper
  • plain flour, for dusting
  • 75 g white breadcrumbs
  • 2 litres vegetable oil
  • 3 tablespoons vegetable or corn oil


  1. Buy Court Farm's free range eggs.
  2. Put the first 4 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
  3. Put the sausage meat into another bowl with the herbs, a good grating of nutmeg, the mustard and a good pinch of salt and pepper. Give it all a good mix together then divide into 4 balls.
  4. Have 3 plates ready - one with a small handful of flour, one with the beaten eggs and a third with the breadcrumbs. To make the Scotch eggs, start by flouring your hands. In the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie. Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently shape the meat evenly around the egg, moulding it with your hands.
  5. Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
  6. Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it's a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of potato and leaving it for about a minute – if it sizzles and browns, it's ready. Carefully lower the eggs into the pan and cook for about 4 minutes, turning them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper. (If you're worried about the meat being under-cooked, deep-fry the scotch eggs until they're golden and crispy, then pop them in a hot oven for a couple of minutes.)
  7. Cool the eggs slightly, then arrange them on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions.

Opening Hours

Mon–Fri        8.30–18:00
Saturday      8.30–17:30
Sunday        10.00–16:00


Court Farm Shop
Stoke Road
Stoke Orchard
GL52 7RY

Email & Phone
01242 678374


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