Scotch egg
Scotch Eggs

Scotch eggs

Scotch eggs are our favourite variation on normal boiled eggs. This recipe, cooked eggs in a sausage meat blanket, has been imported from Britain and has made its way into our hearts and lunch boxes.


  • 8 large eggs
  • 1 cup flower
  • 2 cups corn flakes
  • 400 g breakfast sausage meat
  • Sunflower oil for frying
  • Salt and pepper to taste
  • Mustard to serve


  • Boil 6 eggs in a saucepan.
  • Carefully peel the eggs and leave to chill.
  • Place the flour and crushed cornflakes into separate bowls.
  • Divide the sausage meat into 6 equal portions and shape it into patties.
  • Wrap each portion around an egg, completely covering it.
  • Whisk the remaining 2 eggs in a bowl and season with salt and pepper.
  • Roll each meat coated egg in flour, coat in egg wash, and then roll in a cornflake coat.
  • Cover the base of your pan in 2cm of oil and heat over a medium-high heat.
  • Fry the balls for 5-6 minutes, occasionally turning until the sausage meat is cooked through and the coating is golden brown and crispy.
  • Drain the balls on a paper towel and serve with mustard.