Mary Berry Scotch Eggs

Let’s just get this out of the way: the first time I made Scotch eggs, I thought I was smashing it. I’d seen them on telly for years — they looked like posh picnic food, right? Bit of sausage, some breadcrumbs, fry ‘em up. Easy.

Except, my first batch exploded in the oil. One of the eggs split straight down the middle, the sausage peeled off like a sock, and I stood there, sweating, questioning every life choice. I genuinely thought I could never show my face at a picnic again.

Then I found Mary Berry’s method — and suddenly, it all clicked.

These Scotch eggs are classic. Firm white, golden yolk, seasoned sausage that actually stays put, and that crispy, just-right crumb on the outside. Serve them warm with mustard or cold from the fridge while standing in your dressing gown at 11pm. No judgement here.

Ingredients List

• 4 large eggs — These are your stars. Boil ‘em right.
• 2 pounds good-quality pork sausage — Skip the cheap stuff; you’ll taste the difference.
• 1 cup all-purpose flour — For dusting, so the coating sticks.
• 4 large eggs, beaten — For the coating. Yes, more eggs. It’s an egg-centric dish, alright?
• 4 cups seasoned dried breadcrumbs — Panko or homemade both work.
• 1 quart oil for frying — Vegetable or sunflower oil does the job.

Optional but worth it: a bit of chopped sage or thyme mixed into the sausage. I forget sometimes, but when I remember — wow.

How to Make It

1. Preheat the oven to 350°F (175°C).
   Also, heat your oil to 375°F (190°C). No thermometer? Drop in a breadcrumb — if it sizzles, you’re there.
2. Boil the eggs.
   Cover with cold water, bring to a boil, then switch off the heat and let them sit for 10–12 minutes. Cool under cold water and peel.
3. Wrap each egg.
   Flatten some sausage into a patty. Place your peeled egg in the middle and gently wrap it up like you’re swaddling a baby. No gaps. No cracks. Take your time.
4. Flour, egg, breadcrumb.
   Dip each sausage-wrapped egg into flour, then beaten egg, then breadcrumbs. Be thorough, but don’t manhandle them.
5. Fry.
   Carefully lower each one into the hot oil. Turn gently. They’ll take 5–7 minutes to go golden brown. Don’t crowd the pan — they need space.
6. Bake.
   Once fried, pop them into the oven for 10 minutes. This is the bit most people skip. Don’t. It finishes the sausage off properly without over-frying.
7. Slice and serve.
   Hot or cold. With mustard. With pickles. On a napkin. Off your kid’s plate. They’re good, whenever.

Common Mistakes

Why did my Scotch eggs fall apart?
Probably because the sausage layer wasn’t thick or even enough. Or you didn’t seal it properly. Don’t rush this part — it’s key.

Why are they greasy?
Oil too cold. They soaked it up like a sponge. Keep that oil hot or just don’t bother.

My breadcrumbs slid off. Why?
Likely skipped the flour step or handled them too roughly. Be gentle. They’re not rugby balls.

Why is the sausage raw?
You skipped the oven bit, didn’t you? Don’t lie — I used to do it too. Frying alone doesn’t always cook the sausage through.

Storage and Reheating Tips

• Fridge: Wrap them well — foil or clingfilm — and store for 3–4 days. They’re surprisingly good cold.
• Freezer: Wrap each one in clingfilm, then a freezer bag. Good for 2–3 months. Defrost overnight in the fridge.

Reheating:

• Oven: 350°F for 10–15 mins. Best option.
• Air fryer: Also good — 10 mins at 350°F.
• Microwave: Not my favourite — texture goes soggy — but 1–2 mins will do in a pinch.

What to Serve With It

• English mustard or Branston pickle — Tangy and brilliant against the richness.
• Coleslaw or pickled onions — Something vinegary and crunchy.
• A pint. Honestly. Cold beer or proper cider. Feels right.

FAQ Section

Can I use chicken or veggie sausage?
Yes — but choose one with fat and flavour. Dry sausage equals sad Scotch eggs.

Do I have to deep-fry them?
You can bake them, but you’ll miss that crunch. Air fryer is a good compromise.

Can I make them ahead?
Absolutely. Make in the morning, eat all day. They hold up really well.

How long do they last in the fridge?
Up to 4 days. I’ve never had them last that long — someone always nicks the last one.

Try More Recipes:

• Mary Berry Egg And Bacon Pie
• Mary Berry Parmesan Biscuits
• Mary Berry Suet Pastry