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Vegetarian Scotch Egg

Ready in 30 mins

Recipe by Graham 

The Vegetarian Scotch Egg is a great cold addition to a buffet, with a salad, in a picnic, as a snack or hot with French Fries. There are not too many people who know how to make their own, so it's an unusual idea for creating something out of the ordinary.

Preparation Time

10 Minutes

Cooking Time

20 Minutes

Ingredients for Vegetarian Scotch Egg

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To make 4 Scotch Eggs:

5 medium-sized eggs
1 tablespoon plain flour (all purpose flour)
8 - 10 slices soft white bread
3 sprigs flat leaf parsley
10 - 15 stems chives
  salt and pepper
  vegetable oil for deep frying

How to Cook Vegetarian Scotch Egg

  1. Place 4 of the eggs in a pan and cover completely with cold water. Heat over a high heat until boiling then reduce the heat and simmer for 4 minutes. Cool in cold water before removing the shells.
  2. Whisk the remaining egg. Finely chop the parsley and chives. Cut the crusts off the bread and crumble the remaining white bread between your fingers to make small breadcrumbs (if you have a food processor, you can use the chopper attachment for this, but don't chop the bread too fine). Combine the chopped herbs with the breadcrumbs and season with salt and freshly-ground pepper to taste. Gently roll each boiled egg in flour, then the whisked egg mixture then the breadcrumbs. Shape the breadcrumbs onto the egg with your hands.
  3. Put the oil in a pan to a depth of 2" (5cm) and heat. Fry the eggs over a medium-high heat, turning regularly, for about 3-4 minutes until golden all over. Remove the eggs with a slotted spoon and place on a baking tray in a preheated moderate oven (Mk 3 - 325ºF - 170ºC) for about 5 minutes to cook right through.
GRAHAM'S HOT TIP:
Cold Scotch Egg is delicious with Fresh Tomato Salad. Hot Scotch Egg is great with Baked Feta Cheese and Tomatoes.