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Who doesn't like a scotch egg? Both of us love them here and especially the soft, runny yolk, here's how I do them in our home and it never lets me down.


  • Eggs
  • 75-80g sausage meat (for each egg used)
  • 3-4tbsp extra virgin olive oil
  • 1tbsp butter
  • Bowl of iced cold water (I use the frozen picnic blocks many of us have in the freezer)
  • 2 sheets of greaseproof paper
  • Seasoning


  1. Place a pan over a high heat and bring to the boil
  2. Gently place the egg or eggs into the pan
  3. The boiled water just wants to cover the eggs and slow boil them for 6 minutes
  4. Immediately and gently place them in the iced water, still will stop the cooking process of the yolk inside, remember, we want a runny yolk
  5. Now lets roll out the sausage meat into a circular shape to wrap around the egg
  6. Lay a sheet of greaseproof on your counter and then place the sausage meat onto it, cover with the remaining sheet of greaseproof and roll it out evenly and to a size that will wrap around your egg
  7. Back to the egg now, gently remove the outer shell from the egg, I tend to keep the egg under the cold water as this also helps the shell to come away
  8. Pat dry the egg and place in the centre of the sausage meat circle, use the sheet of greaseproof to wrap the meat around the egg, gently mould the finished scotch egg
  9. Nearly there now, place a pan over a high heat, add the extra virgin olive oil and allow to heat up
  10. Gently add the egg/eggs, don't be tempted to move it immediately and allow to colour
  11. Keep turning the egg around and near the end add 1tbsp of butter to the pan, use the butter oil mix to baste the scotch egg
  12. All the work in the pan should take you no more than 5 minutes, whilst also producing a runny yolk 

Enjoy the beauty of the scotch egg with its succulent flavours and colour