How to Make…Scotch Eggs


A while back, up at Chatsworth Farm Shop in Derbyshire we picked up some cute little quails eggs and decided to try our hand at making some scotch eggs. There’s a real scotch egg surge in Birmingham at the moment with a lot of our favourite bars & food places doing a version of one such as Pure Bar and The Bureau. The pressure point is, of course, to have that perfectly runny egg centre. The eggs are traditionally wrapped in sausage meat and this really gives you a chance to play around with flavours and ingredients to add to the meat. On this occasion we decided to add in some black pudding, by using some great back pudding sausages we got from a local farm shop. You could easily make the recipe non meat as well, but using veggie sausage meat, or make a coarse fish patΓ© type mix to wrap the eggs in.


Makes 12


  • 12 quails eggs
  • 4 sausages – skins taken off and meat mixed together.
  • 150g panko breadcrumbs
  • 2 normal eggs – beaten
  • flour (for rolling the eggs in)


  1. Bring a pan of water to the boil. Drop the quails eggs into the water gently and leave for 2 minutes.
  2. Drain the eggs and refresh with ice cold water (to stop them cooking any further)
  3. When cool, peel the quails eggs


  1. Take a small ball of sausage meat, about the size of 50p piece and flatten it in your palm, then wrap around the egg gently, trying to make sure there are no gaps. Be careful here, you don’t want the sausage meat layer very thick as it won’t cook quickly enough in the fryer.


  1. Wrap the remising eggs in the same way, then dip each in the flour, egg and then roll in the breadcrumbs.



  1. Cook in batches in a deep fat fryer (180degrees) for 3 minutes. Serve immediately and you should get something that looks like the pictures below!


Happy eating πŸ™‚








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