Eggs, Scotched via Haslingden

Eggs, Scotched via Haslingden

Makes 8 / 30 mins cook time

A real treat. A little fiddley to make, but absolutley worth it. At Porcus, we love it when we’ve taken the time to make these. Though best served fresh from the fryer, these are great as a snack (i.e. everytime we open the fridge!) or as part of a ploughmans platter with some good quality, strong Cheddar, pickles, sliced meats and a lump of crusty bread… Our mouths are watering just thinking about it!


01 Put the first 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.

02 Put the sausage meat into another bowl with the herbs, a good grating of nutmeg, the mustard and a good pinch of salt and pepper. Give it all a good mix together then divide into 8 balls.

03 Have 3 plates ready – one with a small handful of flour, one with the beaten eggs and a third with the breadcrumbs.

04 In the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie.

05 Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently shape the meat evenly around the egg, moulding it with your hands.

06 Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.

07 Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. Carefully lower the eggs into the pan and cook for about 4 minutes, turning them every so often, until golden.

08 Remove with a slotted spoon and drain on kitchen paper. (If you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.)

09 Cool the eggs slightly, then arrange them on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.


1 pack Porcus Pork & Local Black pudding
1 pack Porcus Simply Pork

8 Large Free-range Eggs
2 Large Free-range Eggs, Beaten
1 Small Bunch of Fresh Chives
1 Small Bunch of Fresh Parsley
1 Whole Nutmeg
1 tbsp English Mustard
150g White Breadcrumbs
2 litres Vegetable Oil
3 tbsp Vegetable or Corn Oil
Sea Salt
Freshly Ground Black Pepper
Plain Flour, For Dusting