Scotch Eggs

Recipe from

Oxmoor House


1/3 cup fine dry breadcrumbs
1/3 cup milk
1/2 teaspoon prepared mustard
1/8 teaspoon red pepper
1 egg, beaten
6 hard-cooked eggs
Vegetable oil


Combine ham, breadcrumbs, milk, mustard, pepper, and beaten egg in a small mixing bowl; stir until well blended. Cover with plastic wrap, and chill 15 minutes. Pat ham mixture evenly around each hard cooked egg. Cover with plastic wrap, and chill 1 hour.

Using a frying basket, fry 2 eggs at a time in deep, hot oil (350°) for 2 minutes or until lightly browned. Drain well on paper towels. Serve immediately.


Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
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