Giant Scotch eggs

Heading out for a picnic or wanting some impressive party nibbles? Opies has you covered with their giant Scotch eggs recipe!

Giant Scotch eggs Image credit: Opies
Brought to you by Opies

Tip! When the eggs are cooked they should float to the top of the oil.

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  • 5 free-range eggs
  • 400g (14oz) sausagemeat
  • 4 Opies Pickled Walnuts, chopped finely
  • 1 tbsp chopped fresh parsley
  • salt and pepper
  • 50g (1¾ oz) plain flour
  • 80g (3oz) panko breadcrumbs
  • oil, for deep frying


Hard-boil 4 of the eggs for approximately 8 minutes, leaving the yolks a little soft, then cool immediately in cold running water.
In a large bowl, combine the sausagemeat, Opies Pickled Walnuts and parsley, then season with salt and pepper.
Peel the hard-boiled eggs, then divide the sausagemeat mixture into four and wrap around the eggs, creating a tight seal.
Season the flour and place on a shallow plate. Beat the remaining egg in a separate shallow dish. Place the panko breadcrumbs in another shallow bowl.
Roll each egg first in flour, then egg and finally roll in breadcrumbs. Place on a plate in the fridge to chill for about half an hour.
Heat the oil to 170°C/338°F and deep fry for 10-12 minutes until golden brown.
Last updated one year ago

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