Scotch Eggs for a Special Picnic – My Recipe

  • By Katy Truss
  • 31 Jul, 2011
My best friend’s fiance is currently on tour in Afghanistan, and while back for a couple of weeks for much needed R&R, one of his requests was for a big picnic, with his family and close friends. The venue was The Long Walk in Windsor, and the theme was typical traditional picnic fayre. I found […]
My best friend’s fiance is currently on tour in Afghanistan, and while back for a couple of weeks for much needed R&R, one of his requests was for a big picnic, with his family and close friends. The venue was The Long Walk in Windsor, and the theme was typical traditional picnic fayre. I found out there would be a ham, Melton Mowbray pork pie, salmon terrine and game pie so my contribution had to be the all time picnic favourite – Scotch Eggs! In this blog I will share my low effort, maximum taste recipe to make golden, crispy black pudding scotched quails eggs.
Sourcing the Ingredients
Scotch eggs can be rather filling, so I thought quails eggs would be the perfect size for this picnic. Luckily my lovely local butcher had one packet of Hampshire quails eggs left, I couldn’t resist some duck eggs either… and then my rather annoying tendency to over provide kicked in and I picked up some chicken eggs too. Now for the meat. They had 1 kg of their sausage meat, which is mildly seasoned and really tasty. I also requested a chunk of black pudding and was offered the choice of Scottish or Irish, I went for Scottish (Captain Jackson is in a Scottish regiment and thought he would appreciate it). I also didn’t think the sausage meat would go far enough for my range of eggs, so bought some of their ‘Katherine of Tarragon’ sausages too (it’s a Hampton Court butcher).
The Recipe 
Breadcrumbs – Approx 2 handfuls
Sausage Meat –  500 gm
Black Pudding –  100 gm
1 Beaten egg
12 Quails Eggs (room temperature)
Vegetable Oil for deep-frying
1. Bring a small saucepan of water to the boil and gently lower the quails eggs into the water. Boil for 2 – 2 1/2 minutes and quickly remove from heat and plunge into cold water. I tend to let the cold tap run into the saucepan for a few minutes to help cool the eggs down.
2. In a food processor place your piece of black pudding and pulse to break up black pudding.
3. Add sausage meat to food processor and blend until black pudding is easily distributed throughout the sausage meat. It should become a deep, almost purple colour.
4. Place your bread crumbs into a shallow, wide bowl.
5. Place your beaten egg into another similarly shallow, wide bowl.
6. Carefully peel the quails eggs, ensuring that all shell is cleared from the egg.
7. Your sausage meat and black pudding mixture needs to be shared among the 12 eggs – depending on how good your eye is on determining size you can either estimate or weigh out the balls into 50 gm portions.
8. On your hand,  flatten out the ball of sausage into a long oval shape, place your egg in the centre and gently wrap the meat around the egg. Try to avoid any air pockets between the egg and meat, seal up any holes and to make the ball as round as possible.
9. Dip the meat ball into the egg, drain off excess and roll into the bread crumbs. Repeat once for a crisp, substantial coating.
10. Deep fry the scotch eggs for approx 5/6 minutes at 160°, drain and soak up excess oil with kitchen paper.
11. Eat as soon as possible – there is nothing better than a hot scotch egg!
There are so many different ways of making your own Scotch Eggs – I tried the tarragon sausage meat (just squeeze the meat out of the skins) with chicken eggs, which was really tasty and I managed to time the eggs to a perfect soft yolk. I also encased the duck eggs in the remainder of the sausage meat, keeping it plain to be able to taste the richness of the duck egg. Unfortunately I didn’t get to taste but I was told they were delicious!
Making Scotch Eggs – In Pictures
I’m afraid my hands were too messy at this stage to take any pictures!
The Scotch eggs went down a treat at the picnic – although I wish I’d taken the eggs off the boil just a few seconds earlier for a softer yolk!
My best friend Lucy’s mum, Mrs Warwick, was also at the picnic and made dessert… the most amazing chocolate chunk cookies and beautiful could like meringues with a perfect chewy centre.
Please do let me know if you try my recipe!

Fabulous Food Finds Blog

By Katy Truss 09 Mar, 2017
I’ve discovered some exciting new food producers and delicious products; From Cambodia to Hastings, I’ve had an international mix of products coming to my door here in Norfolk lately. Most of these products I am reviewing to approve for the BBC Good Food Champions areas at the BBC Good Food Shows, which is a subsidised area for fabulous […]
By Katy Truss 19 Sep, 2016
Here at Fabulous Food Finds HQ there hasn’t been a lot of fine food consumed lately… in fact I have to confess that we’ve been eating a LOT of convenience food. And not good convenience food. Think bad frozen pizza, bowls of cereal, dirty takeaways from our average local Chinese, kebab and curry house, chips, […]
By Katy Truss 13 Nov, 2015
After a lovely few months off with my new daughter Lottie I’m slowly getting back into the wonderful world of food… I have to admit, my culinary escapades have been few and far between! However, over the past few months I’ve been preparing for the BBC Good Food Shows that are currently taking place in […]
By Katy Truss 29 Apr, 2015
On Valentines Day this year a new member of the Fabulous Food Finds family was born… little Lottie! Here she is in her favourite strawberry hat, she’s a food lover in the making!   I can’t wait for her to start eating real food so we can share my fabulous food finds! Although I’m taking […]
By Katy Truss 12 Nov, 2014
This past year or so has been a bit of a whirlwind… a move from London to North Norfolk, buying my first house and becoming pregnant with my first baby! So excuse the lack of blog posts – I hope my twittering has kept you up to date with my food finding activities! So… I’m […]
By Katy Truss 29 Jul, 2014
I was challenged by the Co-op to put together an easy eating recipe, showing that amazing food doesn’t have to be complicated… I did a supermarket sweep at my local co-op in Cromer and picked up the ingredients for a quick bit tasty chicken based dinner. I haven’t specified quantities here – just use enough to […]
By Katy Truss 10 May, 2014
Whether you’re a fan of the Eurovision Song Contest or not, it brings with it an unrivalled opportunity for a themed feast! Last year my sister hosted a spectacular Eurovision party where a ‘traditional’ dish or drink was consumed during every Country’s song – in real time! It was a fantastic night full of delicious […]
By Katy Truss 11 Apr, 2014
I have to admit to being a huge salt fan, always yearning for a saltier salted caramel… so I was delighted to discover a new producer of sea salt – Isle of Sky Sea Salt. With the purest Scottish water taken from Loch Snizort on the Isle of Skye, the sun (when it shines!) dries […]
By Katy Truss 22 Mar, 2014
Soon after I moved back to North Norfolk I joined the committee of the local Crab and Lobster Festival. I’ve been busy working with the team of passionate volunteers to bring this year’s festival together and it’s going to be fabulous! Here’s a run through of what to expect from the food and fun-filled Cromer and […]
By Katy Truss 21 Feb, 2014
I made the most delicious cookies ever last week, so really have to share with you! I tend to bake on the spur of the moment, which in turn means I look for recipes that suit the ingredients I have in the cupboard. I found this Millie’s Cookies style recipe on the community recipe database […]
More Posts
Share by: