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Herbed Scotch Eggs
Herbed Scotch Eggs

Makes: 4



375 g

Eskort Gold Medal Pork Sausages


large eggs, + 1 for coating

3 ml

dried thyme

3 ml

dried oregano

3 ml


125 ml


2 ml


2 ml

ground black pepper

60 ml

vegetable oil, for frying


  • Boil a pot of water on the stove, reduce to a simmer and add eggs.

  • Boil eggs until just soft, about 6-7 minutes, remove from the pot and allow to cool, peel and set aside. Remove the sausage meat from its casing and place in a bowl.

  • On a piece of plastic wrap, spread out a ¼ of your pork mixture and shape it into a round shape, set one egg in the center, then lift the edges of the plastic wrap and mould the meat around the egg until the egg is completely covered.

  • Repeat with the other eggs.

  • Add your flour to a shallow dish and mix in the thyme, oregano, paprika, salt and pepper.

  • Whisk your fifth egg in a bowl in a bowl (big enough to coat the scotch egg).

  • Roll each scotch egg in the whisked egg, then in the flour making sure it is well coated and set aside.

  • Heat the vegetable oil in a shallow frying pan and fry eggs, turning continuously until golden brown.

  • Remove from heat and serve warm, or chilled with your favourite sauce or condiment (tomato sauce is an all-time favourite).

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