Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Mark Price's Scotch eggs

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Mark Price's Scotch eggs

    The ultimate picnic classic enjoyed on the beach is more than un oeuf for Mark Price... Besides smoked salmon and venison, scotch eggs are one of my favourite things to come out of Scotland. (OK, I know they were invented in England, but they sound as if they should have their own tartan.) Crucially, they are made up of two things that I love: hard-boiled eggs and sausagemeat. A scotch egg is perfect for a beach picnic as it is much harder to desecrate with sand than an open sandwich. The wind won’t blow it away and, of course, it’s eminently transportable. This recipe is pretty simple; I’ve given it an Asian touch to help it on its travels south of the border. For me, though, the best place to eat one is on the beach by St Andrews, where they filmed the opening scene of Chariots of Fire. As you bite into the scotch egg, the sea rolls in, the breeze ruffles your hair and the sun shines on your face; whether or not you run along the beach in slow motion is up to you.

    • Preparation time: 20 minutes
    • Cooking time: 8 minutes to 10 minutes
    • Total time: 28 minutes to 30 minutes 30 minutes

    Makes: 4


    • 2 tbsp Plain flour
    • 300g Plain pork sausagemeat
    • 4 Hard-boiled eggs, shelled
    • 1 litre Vegetable oil
    • 1 Egg, beaten
    • 5 tbsp Waitrose Cooks' Ingredients Chilli and coriander crust


    1. Season the flour and dust a little over the cooked eggs. Divide the sausagemeat into four and mould each piece around a boiled egg, pinching firmly to smooth over any gaps – there should be no white showing.
    2. Pour the oil into a large saucepan and place over a low flame to heat up slowly.
    3. Set out three shallow bowls, one for the remaining flour, one for the beaten egg and one for the chilli and coriander crust.
    4. Roll each covered egg in the flour, dip in the beaten egg and coat with the crumbs, pressing them in. Test the oil: drop a cube of white bread in; it should turn golden brown in 1 minute. If you have a thermometer, it should read 180˚C/350˚F. Fry the eggs for 8–10 minutes, turning frequently, until golden brown all over. Drain on kitchen paper and serve hot or cold with a dollop of mustard.

    Your recipe note

    Edit your recipe note


    Average user rating

    1 stars