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Our Family's Scotch Eggs

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“This is my Aunt Antoinette's recipe, which I actually think she got from my mother. My mom used to like to serve these as an appetizer, first course, or choice on the buffet for family holidays. She usually sliced them in half, but they also look pretty arranged on a plate in slices. Just make sure you use a very sharp knife so they don't fall apart! They are good served hot or cold.”

Ingredients Nutrition

  • 4 hard-cooked eggs (approximately)
  • 14 cup flour (approximately)
  • salt and pepper
  • 1 lb bulk sausage meat
  • 1 cup seasoned bread crumbs (approximately)
  • 1 egg, beaten with a little milk using a fork
  • oil (for frying, if not baking)


  1. Roll peeled hard-cooked eggs in flour seasoned with salt and pepper. Divide sausage meat into even portions. Flatten out sausage meat and wrap it around each egg. Dip in beaten egg and roll in bread crumbs.
  2. Fry in a skillet or deep fryer, heating approximately 1-1/2 inches oil, turning frequently, until all sides our browned, about 8 minutes, and draining on paper towels.
  3. May also be baked in oven. If baked in the oven, place on baking sheet sprayed with non-stick cooking spray and cook for 30 minutes at 400 degrees, turning to brown on all sides.

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