Scotch Eggs and Salad
Serves 2 – 4

Preparation time 30 minutes


  • 4 large eggs

Ingredients for coating

  • 30ml (2 tbsp) sunflower oil
  • 500g lean beef mince
  • 30ml (2 tbsp) fresh parsley, finely chopped
  • 30ml (2 tbsp) onion, finely chopped
  • 5ml (1 tsp) ground cumin
  • 5ml (1 tsp) ground nutmeg
  • Salt and pepper, to taste

Ingredients for the crust

  • 60g cake flour, seasoned
  • 2 large eggs, lightly beaten
  • 70g breadcrumbs


  1. Boil the 4 eggs for 5 minutes and immediately run cold water over them, peel and set aside.
  2. Combine all the coating ingredients and set aside.
  3. Set up one bowl with the flour, one bowl with the eggs and one bowl with the breadcrumbs.
  4. Take a portion of the coating mixture and flatten into a patty, place one boiled egg in the centre of the patty and gently draw the mince mixture around the egg, smoothing over with wet hands.
  5. Roll the covered egg into the flour, then into the egg mixture and finally into the breadcrumbs, making sure each layer is evenly and well coated. Place into a bowl and do the same for all the eggs.
  6. Bring a pot of oil to 160°C and gently place the coated eggs into the hot oil and fry until golden (about 8 minutes), drain on paper towel and allow to cool a little before serving with salad.