Scotch Eggs: Legendary National Snack – EAT CLUB

Recipe for Scotch egg passed from one generation to the next. Although you can get Scotch eggs in any well-stocked supermarket, they are best made at home – and not just at Easter. Because the hearty national snack is a very popular finger food and party food all year round.

The tight-lipped Brits, who find Scottish food generally inedible, have a particular theory as to why Scotch eggs are so popular. According to their theory, the Scots take a snack to survive drinking. Be together Scotch eggs a permanent place in every Scotland and English picnic basket. They’re easy to handle, taste great and can withstand bumpy car rides over hill and slough. These dishes also secretly unite the Empire:

British scones with strawberry jam on a white plate in front of a wooden background, next to jam and clotted cream


1 hour 30 minutes


Banana with whipped cream and coffee on puff pastry.


Scotch eggs are mainly served in pubs. As almost everyone in Scotland likes mincemeat and eggs, this combination is not far off. However, they are still a bit of a specialty and will certainly get plastered very quickly. Why? They are fried in oil. And it has a lot of Scots on it. They even say that the tolerant people fry the chocolate bowls.

What should I pay attention to when freezing and thawing minced meat? Why is my ground beef turning gray? Our cooking school finally has answers to all questions. Have fun scrambling and making Scotch eggs – preferably with fresh mince.

a bowl of scotch eggs rests on a checkered cloth.  there are dishes next to it.


Legendary national snack: Scotch egg


Hearty snack: Scotch eggs.


  1. Hard boil 4 eggs for 8-9 minutes. Wash, peel and set aside. Meanwhile, finely chop or chop the onion. Separate the remaining egg and discard the white. Mix the ground beef with 2 tablespoons of breadcrumbs, egg yolk, onion and mustard. Add the parsley. Mix everything well and add salt, nutmeg and pepper.

  2. Now divide the mass into 4 parts. Roll each part into a ball and flatten. The radius of the meatball should be large enough to wrap around the egg.

  3. Now cover the boiled and peeled eggs with the meat mixture. Whisk the egg white you set aside until stiff and brush the eggs with it. Now roll the eggs in the breadcrumbs and press lightly.

  4. Heat the oil in a large pot or deep frying pan and fry the eggs until golden, about 6-7 minutes. Then remove from oil and drain on kitchen paper.

  5. Alternatively, you can cook the eggs in the oven. Simply bake in the oven at 180 degrees up/down for about 15 minutes. Keep brushing with a little oil or butter so they don’t dry out, but nice and juicy. It’s over.

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