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Scotch eggs

Augusta Gray
Written by

Augusta Gray

Reviewed by dietitian

Fiona Moncrieff

2 min read
Last updated June 2024

Recipe: Scotch eggs

Prep and cooking time: 40 mins

Serves: 4-6


  • 6 eggs
  • 50g oats or Panko breadcrumbs
  • 25g Parmesan, grated
  • 500g minced pork
  • 1/2 tsp nutmeg
  • 1 tsp dried thyme


  1. Preheat the oven to 200°C/180°C fan. Line a baking tray with aluminium foil and set aside.
  2. Bring a saucepan of water to boil on medium to high heat. Once the water is boiling, use a spoon to gently place 5 eggs in the water. Boil eggs for 6 1/2  minutes and then immediately place in a bowl of water and ice till cool. Peel the eggs and place aside to continue to cool down.
  3. In a shallow bowl or plate, mix together the oats and Parmesan.
  4. In a separate shallow bowl, whisk the remaining egg.
  5. Combine the pork mince, nutmeg, and thyme in mixing bowl until well combined. Season generously with salt and pepper.
  6. Divide pork mixture evenly into 5 portions (or use a digital scale to weigh 100g portions). Take one portion, flatten in your palm, place boiled egg in the middle and mould the pork mixture around the egg until it’s sealed.
  7. Roll the mince covered egg in egg mixture to coat and then roll in oat and Parmesan mixture until completely covered. Place on baking tray and repeat for remaining eggs.
  8. Place eggs on the baking tray and cook in oven for 20-25mins or until crumbs are lightly golden brown and pork mince has gone white.
  9. Serve either fresh from the oven, or refrigerate for 1-2 days and serve cold.
  10. Serve with 1/2 – 2/3 plate of non-starchy vegetables.
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Write a response


27 March, 2021

Love to see more recipes


1 February, 2021

Can’t wait to try this recipe. One thing, there are 6 eggs but only 5 portions of minced pork. Should it be ~80g per portion?


3 February, 2021

Oh, I see. We’re only using 5 of the 6 eggs in step 2.

Kerrie Lees

1 October, 2020

I check my email each day.
It sounds like I should be able to keep up to the plan.

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