The Very British Scotch Egg

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The new menu at Marco Pierre White’s Steakhouse Bar and Grill includes a twist on the popular sharing platters. We have an exclusive recipe to re create a very British staple from the restaurants’ land platter.


To make 4 scotch eggs

– 6 eggs

– 225 grams of good quality sausage meat

– 1 gram of smoked paprika

– 5 grams of corn flour

– 20 grams of French Mustard (to taste)

– Salt and Pepper

– 24ml of whole milk

– 60 grams of breadcrumbs

– Vegetable oil – enough to fill half of your own frying pan


To make these hearty, delicious eggs start by preheating your oven to 185 degrees.

1. Now place 4 eggs into a pan of cold water, then put the pan over a high heat. When the water has boiled, remove the pan from the heat and leave the eggs to stand in the water for 3 minutes. Next, fill a bowl with ice and cold water and after the 3 minutes has passed, transfer the eggs to this bowl of ice and water. Leave this to cool for 10 – 15 minutes. While that is cooling, place 225 grams of sausage meat, 1 gram of smoked paprika, 5 grams of cornflour, 25 grams of French Mustard (or to taste) and a splash of cold water into a food processor. Season and blitz to a firm but soft consistency.

2. Divide your sausage meat mixture into 4 equally sized balls. Your eggs should now be cool enough to handle, so now peel the shell off of the eggs and set the cooked eggs aside. Next, flatten out your sausage meat balls into flat disks. You can use a rolling pin slightly floured, or flatten between two pieces of cling film – removing the layer of cling film on top of the sausage meat when flattened. Place an egg in the centre of your flattened sausage meat circle, and now wrap the sausage meat around the egg. You can use the cling film to help wrap the egg. Repeat the egg into sausage meat stage for the rest of your eggs and sausage meat.

3. Once this is done, place these in the fridge for 20 minutes. While these are cooling, put a couple of tablespoons of flour into a bowl and season. Set aside. Crack two eggs into a separate bowl, add 25ml of milk and mix together. Set aside. Next, place 60 grams of breadcrumbs into a third and final separate bowl. As before, set aside.

4. Now take your eggs out of the fridge, and roll each one in each of the mixtures. Starting with flour, then egg then breadcrumbs. Tap off excess breadcrumbs and roll the egg in the egg mixture and roll in breadcrumbs again. Repeat this process for each egg.

5. When this is done, pour some vegetable oil into a frying pan – so that the frying pan is half full of oil. Set this on a medium heat and fry each coated egg for 2 minutes until golden brown. When this is done, finally place all eggs on a baking tray and cook in the oven for 4 minutes. This should make the eggs come out runny, if you prefer your eggs harder, leave in the oven for an additional 1 – 2 minutes.

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