zoom Heston's Christmas Scotch eggs

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    Heston's Christmas Scotch eggs

    Scotch eggs always go down well, and the addition of a little festive spicing – clove, allspice, nutmeg – turns them into a suitably seasonal treat. 

    • Christmas
    • Preparation time: 40 minutes, plus cooling and chilling
    • Cooking time: 45 minutes
    • Total time: 85 minutes, plus cooling and chilling

    Makes: 12


    10g grapeseed oil
    1 small onion, finely chopped
    12 sage leaves, finely chopped
    2 allspice berries a little freshly grated nutmeg
    1⁄4 orange, finely grated zest pinch ground cloves
    3 black peppercorns
    454g sausagemeat
    12 quails’ eggs
    3 large eggs, beaten
    100g plain flour
    125g Cooks’ Ingredients dry breadcrumbs 


    1. Heat the oil in a pan over a medium heat. After a couple of minutes, add the onion and cook until soft and translucent. Add the chopped sage and sweat for 1 more minute. Remove from the pan and cool completely on a tray lined with kitchen paper.

    2 Meanwhile, grind the allspice, nutmeg, orange zest, cloves and peppercorns in a pestle and mortar to a fine powder. Once the onion is completely cold, mix well in a bowl with the ground spices and sausagemeat; season. Separate into 40g portions and place on a parchment- lined tray. Wrap with cling film and chill until needed.

    3. For the quails’ eggs, prepare a bowl of iced water to cool the eggs. Next, fill a small pan three-quarters full with water and set over a medium-high heat. Bring to the boil, then add 4 quails’ eggs and cook for 2 minutes 10 seconds. Carefully remove the eggs from the water and cool in the bowl of iced water for 10 minutes or until completely cold. Repeat the process 2 more times until all the eggs are cooked. Once cool, peel the eggs carefully (they will be very soft), then set aside.

    4. Place 1 portion of sausagemeat between 2 sheets of cling film. Flatten the mixture using a rolling pin to a circle about 9cm in diameter and of even thickness. Remove the top layer of cling film, place a cooked quails’ egg in the centre, then carefully wrap around the egg using the cling film to help you, until you have a smooth, even layer of sausagemeat around the outside. Repeat until all the eggs are covered. Place on a parchment-lined tray and chill for 20 minutes.

    5. Meanwhile, prepare to breadcrumb the eggs. Put the beaten eggs in a shallow bowl. Tip the flour into another bowl and the breadcrumbs in a third. Two at a time, place the scotch eggs in the flour, making sure to cover all sides and shaking off any excess. Next, cover in the beaten egg, shaking any excess, and finally roll in the breadcrumbs, making sure to cover all sides. Repeat until all the eggs are crumbed. Place on a parchment-lined tray and chill for at least 30 minutes (or up to 3 hours in advance).

    6. When ready to cook, preheat the oven to 160 ̊C, gas mark 2, and heat a deep-fat fryer (or a deep pan filled one-third full with oil) to 180 ̊C. Remove the eggs from the fridge and fry, 2 at a time, for 4 minutes. Lift from the oil with a slotted spoon and place on a wire rack set on top of a tray in the oven for 2 minutes. Repeat until all the eggs are cooked. 

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