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Scottish eggs

by Ada Parisi
Uova scozzesi

The perfect recipe for Easter lunch or picnic (on the balcony or in the garden) by Pasquetta? Definitely Scottish eggs (scottish eggs). This is a recipe for English (Scottish, precisely, really greedy: the eggs are wrapped in a thin layer of seasoned minced meat and then panate twice, for an even crunchier result. I also add a thin slice of cupted bacon, that makes Scottish eggs even tastier. I will serve Scottish eggs as an Easter recipe, arranged in a nice basket, together with the CROUTONS WITH SCRAMBLED EGGS AND ASPARAGUS.

Scottish eggs: how to get the soft yolk

In the best possible world the egg yolk must remain almost liquid: how to do it? My trick is this: soak the eggs, leave at room temperature, in the already boiling water. Let six minutes pass, then turn off the heat and quickly cool the eggs in cold water. Be careful as you shell them, because being under cooked, they're soft: the egg white will be clotted but the yolk will not, so you can easily split. Boiling eggs leaving the yolk soft and shelling them leaving them intact is the most complicated part of this recipe.

In this short tutorial on Vimeo I will show you the salient passages of the recipe:

As for the dough, the original recipe involves the use of sausage meat, mustard, salt and chopped sage (or at least that's the recipe of the famous Gordon Ramsey). I customized a little’ the dough using pork and sausage, some’ of fennel and parsley in addition to sage, of the bread wet in the water to soften the meat and a little’ pecorino cheese to give more taste. Inside, i added a thin slice of cupted bacon, that gives Scottish eggs even more taste.

Tradition has it that there is a double panatura: I made them even with the simple breadcrumbs (that of cutlets: flour, beaten eggs and breadcrumbs) and I assure you that they came very well. The double panatura weighs them down a little, but the choice is yours. Traditionally they wear out cold, because they're one of the typical picnic recipes in Scotland, but they are also great hot or warm.

Menu’ easter, my suggestions

In addition to taking a look at all my EASTER RECIPES, I suggest you look at these articles too:

Scottish eggs

Uova scozzesi

SCOTTISH EGGS (Scottish eggs)

Portions: 8 Preparation: cooking:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


8 medium eggs at room temperature
400 grams of pork
250 grams of ham sausages
2 slices of sandwich bread (Optional)
50 grams of grated pecorino cheese Dop (Optional)
2 Sage leaves
a pinch of fennel seeds
little chopped parsley
a teaspoon of strong mustard
salt and pepper, to taste
8 thin slices of cupted bacon (Optional)
2 whole eggs for baking
flour for bread coating, to taste
bread crumbs for Breading, to taste
Peanut seed oil or high oleic sunflower for frying, to taste


Scottish eggs

Before preparing Scottish eggs, you have to make boiled eggs from soft yolk: leave the eggs for a couple of hours at room temperature. Portare a ebollizione l'acqua in una casseruola capiente. Soak the eggs and cook for six minutes, then turn off the heat and quickly cool the eggs in cold water. Shell the eggs very carefully, because being under cooked, they're soft: l'albume sarà coagulato ma il tuorlo no, so you can easily split. Once shelled, put eggs aside.

Put the minced meat in a bowl, the private sausages of the gut, the bread wet in the water and wrung, finely chopped sage and parsley leaves, fennel seeds, pecorino, mustard, salt and pepper and knead until you get a homogeneous dough.

Scottish eggs

At this point you just have to form scottish eggs: take a ball of minced meat and put it on a sheet of baking paper, lay it out thin (one and a half centimeters or so) and cover with a slice of bacon. Disporre al centro l'uovo sodo e avvolgerlo nella carne, richiudendola delicatamente in modo che l'uovo ne sia interamente ricoperto. Set aside and continue with the rest of the ingredients .

For the Breading, put in a dish the beaten eggs with a pinch of salt and little water, to create a fluid compound, in another dish the flour and in a third the bread grated. Pass the eggs first into the flour, then in the beaten egg and finally in the grated bread. If you want to make a double panatura, at this point you have to pass the Scottish eggs back first into the beaten egg and then again into the grated bread.

Fry Scottish eggs in already warm peanut seed oil, at a temperature of 165 degrees, for about 5 minutes per egg. Scottish eggs are traditionally eaten cold, because they use picnics, but they're great even hot. Bon appétit!


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