SCOTCH is an old word meaning Scottish.

Today Scottish people don’t really like being called Scotch, but the word is still used for many of their products.

Scotch whiskey, Scotch beef, Scotch broth are all good examples. But what about Scotch eggs?

I was surprised to discover that London department store Fortnum & Mason claimed to have invented the Scotch egg in 1738.

There are several theories on the origins of this delicacy, but none of them point to Scotland. So although it is much enjoyed throughout Scotland, the Scotch egg is not Scottish. So why is it called a Scotch egg?

A traditional Scotch egg is a boiled egg coated in sausage meat, with an outer crust of bread crumbs.

The deep fried snack is called a Scotch egg because the process of mincing the meat that goes around the egg is known as scotching.

Most people will have eaten Scotch eggs before but never made them. As we go into the summer season, Scotch eggs are not always friendly on our waistline when fried, so my simple recipe is ideal for your lunch box or on a picnic.

This recipe is an oven-baked version and surprisingly still has a good bite, like the fried ones.

The Scotch egg will still have a crispy exterior and flavourful sausage meat taste, having a slightly soft-yoked hard-boiled egg, with the results of this combo being strangely addictive.

What’s not so addictive is the belly-bomb that the deep-fried version can often be stop

Don’t be put off with the number of bowls and the order they go in - if you set it up correctly from the start it’s a doddle.

But remember, ‘dry before wet’, as the flour sticks the sausage meat and the beaten egg sticks the breadcrumbs.

The egg: there can be a bit of a debate about what type of hard-boiled egg should be used: some like them runny, others barely soft, but you must also keep in mind that the eggs will continue to cook in the oven.

The sausage meat: I like to use my favorite pork sausages, skinned.

The coatings: don’t skimp the three-step process, roll the shelled egg into the seasoned flour first so the sausage meat adheres better, then feel free to use your favourite breadcrumbs like Panko or fresh. I love using crunchy, apple and herb stuffing versions.

So what are you waiting for? Get cracking, and remember a Scotch egg is hard to beat! 

Herby and Apple Scotch Eggs

Yield – four fist-sized ones  


4 eggs, hard boiled for four minutes

25g/1oz flour, seasoned with a little salt and freshly ground black pepper

8 large pork sausages, skin removed and portioned into four balls using a little flour 

1 egg, lightly beaten

Small packet of apple and herb stuffing mix or golden breadcrumbs 


1. Shell the cold eggs and set aside in a small bowl. Then line a small baking tin with parchment paper.

2. A production line is needed next: from right to left you will need a bowl starting with the shelled eggs, seasoned flour, sausage balls, beaten egg and stuffing.

3. Starting with one dry hand, roll a shelled egg into the seasoned flour first, then flatten a piece of sausage meat on a lightly floured work surface.

4. Encase a portion of sausage meat around the cooked egg ensuring it is fully sealed in.

5. Using your other hand, dip the encased egg into the beaten egg mixture.

6. Roll into the apple and sage stuffing with your dry hand till fully coated: the egg wash is the glue that binds the coating of choice.

7. Lay your finished scotch eggs onto the prepared baking tray and allow to rest in the fridge for a little while to prevent the sausage meat from splitting.

8. When ready, cook your scotch eggs in a preheated oven 180c/Gas 5 for around 25-30 minutes till golden in colour.