Scotch Eggs

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  • recipe image cover





Have you ever tried a Scotch Egg? We were a little hesitant to try and make these, just looking at one made us think there was going to be a lot of steps to it. They do look like they’re difficult to make but after making them a few times now we can assure you that you absolutely do not need to be a capable cook – you don’t even need to know how to boil an egg! (it’s in the recipe anyway…)

We tend to serve these with a homemade sauce, like a simple salsa, some salad and maybe even some hand cut chips – but they are delicious all by themselves! If you’re on the lookout for something a little different and want to make an impression this is where the answer is.

It’s all things good in a naughty way – an almost runny yolk egg encased in a delicious chorizo style, seasoned sausage mince that’s finished off rolled in gluten free bread crumbs and then dipped in hot oil to seal the flavours in and finished off by oven baking.


6 medium/large free range fresh eggs
800gm chorizo sausage mince
1 tsp. smoked paprika
1 tsp. salt & pepper
1 tsp. cumin
1 garlic clove, crushed/minced
1/2 tsp. chilli
1/2 tsp. ground cloves
1/2 tsp. dried marjoram leaves
1/2 c. gluten free cornflour
1-2 eggs extra (for rolling)
1-2 c. gluten free bread crumbs
2 c. ice or 1-2 L. chilled tap water
Oil, for frying


First, half fill a pot with water (large enough to fit the 6 eggs in). Bring the pot of water to the boil and then reduce the heat so the water continues to simmer.
Set a timer for 3 minutes once the water is simmering. Use a slotted spoon to gently (but quickly) place the eggs in the water to boil for 3 minutes.
While the eggs cook place the ice in a large bowl or small sink and cover with cold tap water (or use chilled water).
Once the eggs are done carefully drain the water and use the slotted spoon to place the eggs into the ice bath - this will stop them cooking further.
While the eggs cool, place the chorizo sausage mince and all seasonings into a large bowl.
Work the mince well with clean hands until the mince mixture holds together in one large ball.
Cover and refrigerate while you peel the eggs.
With clean hands, very gently and carefully peel the eggs. The eggs will still be quite soft as we are going to cook them again.
Place peeled eggs in a bowl and refrigerate while we prepare the mince.
Form 6 even size balls with the mince and then flatten each in the palm of your hand. Lay these out on a clean plate ready to use.
In 3 separate bowls add the cornflour, eggs and then bread crumbs. Use a fork to whisk the eggs together. Line the bowls up in the order of cornflour, eggs and bread crumbs. Place a clean plate at the end of your assembly line for the finished eggs.
Take 1 flattened mince ball in your palm and gently place 1 egg in the middle.
Carefully enclose the mince mixture around the egg and roll in your hands until there is no 'seam' on the mince.
Repeat with the remaining mixture until all eggs are encased with the mince.
Roll each wrapped egg in the cornflour to coat the whole outside.
Dip into the egg mixture and allow any excess to drain off before coating with bread crumbs. Once coated with breadcrumbs place on the clean plate, ready to be cooked.
Repeat process until all eggs are crumbed.
At this stage, preheat the oven to 180 degrees Celsius (fan forced).
Heat the oil in a pan or if you own a fryer, heat the fryer to the meat setting.
Once the oil is hot (a small square of bread will turn golden when gently dropped in, or place the end of a wooden spoon in the oil - the oil will seem to fizz around the end of the wooden spoon) carefully dip the coated eggs and roll in the oil for approximately 30 seconds until the whole outer is golden brown.
Drain the golden eggs on paper towel before placing on an oven tray.
Finish the eggs off in the oven to allow the mince casing to cook through, for approximately 35 minutes.
Can be served alone as a starter, as a full meal with some hand cut chips/salad and sauces - yummy either way!