Scotch Eggs

The perfect picnic food, Scotch eggs are deliciously soft and crunchy.


  • 8 Eggs
  • 1tbsp Sunflower oil
  • 1 Small onion, finely chopped
  • 4 tblsp Finely chopped apples
  • 400g Pork sausage meat
  • 200g Black pudding, casing removed and crumbled
  • Sea salt and freshly ground black pepper
  • To Finish:
  • 2 Eggs
  • 2 tblsp Cream
  • 50g Seasoned flour
  • 100g Dried breadcrumbs
  • Sunflower oil for deep-frying
  • Fresh watercress sprigs, to garnish


  1. To prepare the soft-boiled eggs, put the eggs in a pan of water and bring to a simmer, then cook for 5½ minutes for soft-boiled.
  2. Put into a bowl of iced water to prevent them cooking any further, and then peel off the shells. Set aside until needed.
  3. To make the filling, heat the oil in a non-stick frying pan and sauté the onion until softened but not coloured. Stir in the apple and cook for another minute or two.
  4. Remove from the heat and leave to cool, and then mix in the sausage meat.
  5. Fold in the black pudding trying not to break it up too much and season to taste. Beat the eggs in a shallow dish with the cream.
  6. Take a couple of tablespoons of the black pudding and sausage mixture and use to shape around the egg, then dust in the seasoned flour.
  7. Dip in the egg mixture and then roll in the dried breadcrumbs. Arrange on a tray, then cover with cling film and chill until needed.
  8. When ready to serve, heat the sunflower oil in a deep-fat fryer to 180°C and cook the scotch eggs for 4-5 minutes or heated through, crisp and golden brown.
  9. Drain on kitchen paper, then cut each one in half and arrange on warmed plates.


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