Scotch eggs, two ways

Scotch eggs, two ways

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  • Easy
  • 1 hour plus chilling time
  • 20 minutes


  • 8 free-range eggs
  • 8 cups sun flower or canola oil
  • 50 g flour
  • Sea salt and freshly ground black pepper, to taste
  • 4 free-range eggs, beaten
  • 200 g panko crumbs
  • For filling 1:
  • 1 x 300 g pack Woolworths macaroni cheese
  • Sea salt and freshly ground black pepper, to taste
  • For filling 2:
  • 1 x 250 g pouch Woolworths grain medley
  • 2 cups baby spinach, chopped
  • 2 discs feta
  • 2 free-range eggs, beaten
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Boil the eggs for 5 minutes, then plunge into ice water. Once cool, peel and set aside.

For filling 1, roughly chop the macaroni cheese and season. Use to encase 4 eggs. Refrigerate for 20 minutes.

To make filling 2, combine the grain, spinach, feta, beaten eggs and seasoning. Use to encase the remaining eggs. Refrigerate for 20 minutes.

Heat the oil in a deep saucepan over medium heat.

Remove the first 4 eggs from the fridge. Dust with seasoned flour, dip into the beaten egg and coat in panko crumbs. Repeat until all 4 are coated, and repeat the process so that they are twice crumbed. Refrigerate for a further 20 minutes.

Repeat the steps above with the second batch of eggs.

Fry the first batch of eggs until golden. Drain on kitchen paper. Repeat with the second batch. Serve warm.

Browse more egg recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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