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Lorraine Pascale's Herbed baked scotch egg

Finally a scotch egg recipe that's easy to follow and just works. Both Lorraine and Heston Blumenthal recommend using cling film to form your scoth eggs, and it's a great tip that makes a big difference.


The quantity provided should be enough for three Scotch eggs 5 large pork and herb sausages with skin removed (one scotch egg uses approx 1 and a half sausages) 3 hard boiled eggs 2 beaten eggs 25 grams flour 2 teaspoons mustard powder salt and pepper 80 grams shop bought bread crumbs A sprig of fresh thyme (dry if fresh not available)


To get things off on the right foot, it's best to approach this recipe with a production line mentality. Start with one egg, and go through each step until it's coated in breadcrumbs and ready for cooking, then start on the next. Plenty of bowls are recommended to make this recipe easy. Our recipe will talk you through creating one scotch egg, so just repeat the process for however many you want. Setting up your production line To separate bowls add your dipping ingredients. So that's 2 beaten eggs in one bowl, 25grams of flour mixed with 2 teaspoons of mustard powder, fresh thyme and salt and pepper in another, and your breadcrumbs in a final bowl. Making your scotch eggs Start by hard boiling your eggs. Prepare your sausage meat by removing the skin with some scissors or a sharp knife. Using around one and a half sausages (this depends on the size of your eggs), spread the meat out onto some cling film, aim for a thickness of 3-5mm. Dip your first hard boiled egg in your flour and mustard mix, ensuring the entire surface is coated. Place the egg in the centre of your sausage meet and gather up the cling film to enclose the egg in the meat. Gently twist the cling film where the edges meet and at the same time use your hands to form a ball shape, and then remove it from the cling film. Now dip in your beaten egg, coating all sides, before rolling around in your breadcrumbs. Please your scotch egg to one side and move on to the next. Cooking your scotch eggs To cook your scotch eggs you can either spray them with a little vegetable oil and bake them in the oven at 200C for around 25 minutes, or you can shallow fry them in 5cm of hot oil, turning frequently for around 8 minutes until cooked.