Heston’s Scotch Eggs

Three very good things. A crisp crunchy breadcrumb coating. Then fragrantly seasoned sausagemeat, and finally, a golden yolked egg in the centre.


A passed some pretty important exams, and we made some scotch eggs to celebrate, although we probably would have ended up making them anyway. Despite my misgivings about boiling oil and raw meat, they were surprisingly straightforward to make. We went for Heston Blumenthal’s recipe, and it was a winner.


I also baked a carrot cake based on this recipe but I screwed up the cream cheese icing by overwhisking it, so the cake was a decidedly drippy affair and no photographic evidence to show for it. Sorry.

Have a scotch egg recipe instead to make up for it. You’ll need plenty of oil…

Heston’s Scotch Eggs

Adapted from Heston Blumenthal at Home

Makes 5

  • 6 medium eggs
  • 400g sausagemeat
  • 1/2 tsp dried thyme leaves
  • 2 tsp wholegrain mustard
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 2 tbsp chopped chives
  • salt and ground black pepper
  • plain flour
  • 2 tbsp whole milk
  • 3 slices of stale bread, blitzed into breadcrumbs
  • around 500ml vegetable oil, for frying

Cook 5 eggs in a large pan of cold water over a high heat. As soon as it starts to simmer, cook the eggs for 1 minute 45 seconds then place under cold running water for 2 minutes. Leave them in the cold water for 10-15 minutes.

Meanwhile prep the sausagemeat. Put it into a bowl and add the thyme, mustard, cayenne, paprika, chives, salt and pepper and use your hands to mix the seasoning thoroughly into the meat. Divide into 5, and shape into round balls. Between two sheets of clingfilm, flatten into patties. Chill the sausagemeat for 15 minutes in the fridge.

Peel the egg shells away from the cooled eggs.

Now, with the chilled sausagemeat, flatten the patties into flat circles, and place an egg into the centre of each sausagemeat circle, wrapping it around the egg until it is fully encased.

Put enough flour to coat the eggs in a shallow bowl, and season with salt and pepper. In another shallow bowl, crack the remaining egg, and mix with the milk. Put the breadcrumbs into a third bowl. Roll each sausagemeat wrapped egg in the flour, then dip in the beaten egg. Then roll the egg in the breadcrumbs, ensuring it is thoroughly coated. You can repeat the flour, beaten egg, breadcrumb stage again with each egg for a better coating of breadcrumbs. Gently shake off the excess.

Fill a small saucepan halfway with oil. Heat to 190˚C, or when a cube of bread dropped in turns golden in 1 minute. Drop a scotch egg into the hot oil and fry for 2 minutes, constantly turning to ensure it is thoroughly cooked and golden on all sides. Fry one at a time. When golden, remove with a slotted spoon and place the scotch eggs on some sheets of kitchen paper to absorb the excess oil.

When all the eggs are fried, put into the oven at 190˚C and bake for a further 10 minutes. Eat fresh.


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