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These scotch eggs are a perfect finger food for your next party. This recipe features organic hard-boiled eggs encased in a crunchy mixture of ground pork and panko breadcrumbs and fried to perfection. |
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Scotch Eggs

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  • Protein-Packed
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5/5 - 2 Ratings
Prep Time 10 minutes
Cook Time
Serving Yield 6 Scotch eggs

Scotch eggs belong right next to the word "versatile" in the dictionary. They're both a casual finger food to be shared amongst friends and a sophisticated picnic staple for a day in the park. And when it comes to layers of flavor, this recipe has it all: panko breadcrumbs fried to golden perfection, ground pork with a hint of rosemary, and a hard-boiled egg nestled inside. Each bite is balanced, herbacious, and oh-so-satisfying.

By: Foodness Gracious


  • 8 Pete and Gerry’s Organic Eggs, 6 hard-boiled and 2 raw
  • 1 pound ground pork
  • 1 shallot, diced
  • 1 tablespoon rosemary, chopped
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 1 teaspoon garlic powder
  • 3 cups panko breadcrumbs
  • 1 cup flour
  • 1 quart canola oil
  • Salt and freshly ground black pepper

Nutritional Information

Serv. Size: 1 scotch egg, Servings: 6

Amount Per Serving: Calories 740, Fat Cal. 530, Total Fat 59g (91% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 270mg (90% DV), Sodium 180mg (8% DV), Total Carb. 28g (9% DV), Fiber 2g (8% DV), Sugars 3g, Protein 24g, Vitamin A (8% DV), Vitamin C (4% DV), Calcium (4% DV), Iron (15% DV), Vitamin D (15% DV).

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


Step 1

In a bowl, mix together the ground pork, shallot, rosemary, cumin, cayenne, garlic, salt, and pepper until well combined.

Step 2

Take a ball of the pork mixture and flatten it into the palm of your hand.

Step 3

Place a hard-boiled egg into the meat and wrap the pork around it, sealing the egg inside.

Step 4

Place the breadcrumbs, flour, and two raw eggs in three separate bowls. Whisk the raw eggs until well beaten.

Step 5

Roll each Scotch egg into the flour, then the beaten egg, and finally into the breadcrumbs. Set aside.

Step 6

Heat canola oil in a large pot or deep pan to 365F.

Step 7

Fry the Scotch eggs in batches of two, carefully and slowly dropping them into the hot oil. Cook each batch for about 3-4 minutes, turning with a metal spoon or tongs to ensure even cooking.

Step 8

Transfer the Scotch eggs to a plate lined with paper towels and let drain. Serve warm.

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