Recipes for Occasions | Seasoned Scotch Eggs | Red Tractor

Special Occasion Recipes

Seasoned Scotch Egg Recipe

Added 22 Feb 2018
To make 8 eggs 


  • 1.5kg of good quality out door reared sausage meat 
  • 8 eggs 
  • 3-4 tablespoons of fresh herbs (sage and thyme/whatever you prefer) 
  • zest of two lemons
To pane 
  • 200g breadcrumbs (either fresh or panko breadcrumbs) 
  • 3 eggs 
  • 100g flour 
To cook
  • 3litres of vegetable oil
  • A heavy bottomed large casserole pan & a temperature probe or a deep fat fryer  


  1. First, cook your eggs.  We cook them starting in cold water, bringing them to the boil and then time them from when the water starts to boil - for 4 1/2 minutes if you want a set yolk which still retains some water.  If you want a softer yolk, reduce this to 3 1/2 minutes.   (The time does vary depending on the size of your eggs, so you may want to trial this first.)
  2. Remove from the water, plunging into cold water & peel.  Then set aside in the fridge.  
  3. To make the stuffing, place the chopped herbs, the lemon zest and the sausage meat together and combine with you hands.  
  4. Remove the eggs from the fridge, spread some sausage meat in the palm of your hands and then encompass the eggs in the sausage meat pressing it firmly together to surround the egg. Repeat with all of the eggs.   
  5. To pane the eggs, place the pane ingredients in three seperate bowls & get two large baking trays ready for the finished eggs.  Place each egg in flour, then egg, then breadcrumbs.  
  6. Heat the oil in a large casserole pan / a deep fryer with a temperature probe.   Be careful not to let this over heat.  
  7. The temperature needs to be 160 degrees to fry.  You can test this by dropping a piece of breadcrumbs into it, but we really recommend getting a digital thermometer.  They aren't expensive & you will use them time and again in the kitchen.  
  8. Cook the eggs in batches of 2-4 depending on the size of the pan.  Cook until the eggs are golden (4-6 minutes), remove allow to cool on kitchen roll and serve when ready.  
  9. Serve dusted with sea salt & black pepper. 

To find out more visit Seasoned
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