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Scoth eggs

the perfect re-use for my Greek Easter eggs


  • 8 hardboiled eggs or boil for 4-5 minutes for a soft, golden yolk
  • 450 gr sausage meat
  • 2 tbspoons onion and sage stuffing
  • 2 tablespoons Bramley apple sauce or half a cooking apple grated and excess moisture squeezed out
  • 6-7 sprigs of parsley finely chopped
  • 1-2 sprigs of thyme leaves only
  • For coating
  • 150 gr flour
  • 1 egg for the egg wash
  • 150 gr breadcrumbs
  • Vegetable oil for frying


  • Shell the eggs if already boiled and put aside. If you are boiling them from scratch, 4-5 minutes from boiling will give you the perfect, slightly runny golden yolk. If you are going for hard-boiled, place immediately after boiling in cold water to avoid dark rimmed yolk.
  • Grab a largish bowl and add in the sausage meat, apple sauce, herbs and stuffing mix and give it a good stir to combine.
  • Divide into equal parts, as many as your eggs and grab enough to cover each egg. You will need an even, thin layer of meat mixture that will snuggly stick around the egg but don’t get carried away. Remember that the thicker the layer, the heavier the scotch egg.
  • Once the eggs are wrapped start heating up the vegetable oil. You will need a relatively deep pan, with about an inch / 2-3 cm oil.
  • You will need to coat the egg first in flour, then in egg wash (simply beat the egg with a fork and a bit of water) and last deep them in breadcrumbs to fully coat.
  • Once the oil is hot, pop in the eggs with enough space from each other so you can turn them. Fry for a couple of minutes each side, until golden.