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Baharat Lamb Scotch Eggs

© 2021 |

© 2021 |

© 2021 |

© 2021 |

Scotch eggs are soft or hard-boiled eggs encased in sausage meat, breaded and fried (or baked). Served with pickles and a mustard sauce. According to Culinary Delights of Yorkshire, they originated in Whitby, Yorkshire, England, in the 19th century, and were originally covered in fish paste rather than sausage meat. They were supposedly named after William J. Scott & Sons, a well-known eatery which sold them.
Scotch eggs are a common picnic food, but they make a wonderful starter or a simple snack. Instead of using ready made sausage meat, I use lamb mince flavoured with baharat, garlic and parsley. Any kind of ground meat would work.

  • 4 Medium eggs, room-temperature
  • plain flour, to dust
  • 300 g Lamb mince
  • 1 tbsp Baharat
  • 1 Large garlic clove, finely minced
  • 1 tbsp Flat parsley, finely chopped
  • Salt and black pepper to taste
  • 500 g Lard, to fry
  • Salad, to serve
  • Mustard sauce, to serve
  • 50 g Plain flour
  • 100 g Breadcrumbs
  • 1 Large egg, beaten
  1. Place 4 eggs in a saucepan of water. Bring to the boil, then reduce heat to low and cook for 4 minutes for soft-boiled eggs. Drain eggs and plunge immediately in a bowl of iced water until cool. Peel eggs and pat dry with paper towel. Dust with flour and set aside.
  2. Place lamb mince, Baharat spice mix, minced garlic and chopped parsley in a bowl. Mix until combined. Season with salt and pepper, then divide the mixture into 4 portions.
  3. Place plain flour and breadcrumbs in separate shallow bowls. Whisk the large egg in a bowl. Set aside until needed.
  4. Place 1 portion of meat between 2 sheets of clingfilm and press to flatten until about 1 cm thick. Place a boiled egg in the centre and mould mince around egg to enclose, ensuring there are no cracks. Repeat with remaining mince and eggs.
  5. Place each coated egg in a layer of flour (tapping off any excess), then roll in the egg, and lastly in the breadcrumbs.
  6. Fill a saucepan with lard and heat over medium heat to 170C/340F. Gently drop two eggs into the hot lard and fry, turning halfway, for 4-6 minutes or until crisp and golden.
  7. Remove with a slotted spoon and drain on paper towel. Repeat with the remaining two eggs. Enjoy hot on a bed of salad and mustard sauce or serve at room temperature.

© 2021 |

© 2021 |

© 2021 |


Amy (Savory Moments) 25/3/21 16:14

I've never had these, but have always wanted to try them. They look so good!

Tom 25/3/21 17:35

...this is new to me and they look great!

Whats Cookin Italian Style Cuisine 25/3/21 18:08

You create and eat the most unique foods that I wished I could sample. Never heard of these but boy do they sure look fantastic!

Brian 25/3/21 18:37

I've never heard of those either but now we sure want to try them, looks great!

The Exclusive Beauty Diary 25/3/21 18:51

OMG this look so delicious. I need to try your recipe. Thank you for sharing.

New Post -

[Reply] 26/3/21 00:01

I've never had a scotch egg and always wondered what they were like, you are quite adventurous in the kitchen!

Gloria Baker 26/3/21 02:56

Love this recipe Angie, always wanted make scotch eggs and these look perfect, make my mouth water hahah! I will save this recipe, xoxo

Nancy Chan 26/3/21 08:14

This is new to me and it looks delicious and beautiful. Wish I could try one.

DEZMOND 26/3/21 10:02

Sounds like a real festive treat but I still cannot believe you eat cute lil' lambs, I mean they're cute lil' lambs who follow Mary wherever she goes...

Yvonne @ Fiction Books Reviews 26/3/21 10:10

Coming from the UK, the humble scotch egg is a staple item in any noteworthy picnic hamper, although these days the quality of shop bought, mass produced items, is not always the best.

I had to check out 'baharat', but I really like the idea of spicing things up a bit, although for me the eggs would always have to be hard-boiled!

Thanks for sharing a different take on something I know so well in its traditional form!

Have a good weekend :)

Eva Taylor 26/3/21 10:32

I’ve seen these on pub menus but I’ve never tried one. I love that you use lamb mince spiced up, so much healthier than sausage meat. The eggs look perfectly done too.

Kitchen Riffs 26/3/21 14:06

I've never made these, and have only had them a few times (maybe half a dozen). They're good, though, and your version looks really interesting Thanks!

Martha 26/3/21 14:47

I have seen these before but never tried them. Yours look amazing and your photography is fantastic. I'm so glad you stopped by my place today. I remember you from way back in my food blogging days. It's so nice to reconnect. I hope that warm weather arrives quickly for you. Have a fantastic weekend!

Claudia 26/3/21 19:06

E' la prima volta che vedo queste uova, sono davvero particolari, complimenti

Królowa Karo 26/3/21 20:23

They look very appetizing!

Iwona 26/3/21 21:27

Great recipe. I would like to try it :)

Valentina 27/3/21 01:02

Angie, you've totally inspired me. I've never made Scotch eggs of any sort and I'm excited to give it a go. :-) ~Valentina

Nammi 27/3/21 05:50

Oh yumm, I love scotch eggs. this sounds so good!

Julie 27/3/21 07:22

wow !! they look so perfectly scotched, love to have one :)

yonosoymillenium 27/3/21 08:10

que receta mas espectacular, me encantaría probarla

Evi Erlinda 27/3/21 10:33

These balls must be quite big for one size bite :)
I can couple bites and clean all of them

Liz That Skinny Chick Can Bake 27/3/21 13:31

Bill would love these! He's the egg lover in the family. Plus, it's perfect for Easter with the combo of lamb and eggs :)

Tanza Erlambang 27/3/21 14:45

I just heard about "Scotch eggs"...sound tasteful....

Have a great weekend

Sammie 28/3/21 16:05

I love love loooooove Scotch Eggs, and your yolks look so perfect in here!

Easyfoodsmith 30/3/21 12:30

This must taste so good and I love that you added the lovely baharat spice mix to these.

mjskit 30/3/21 19:27

My husband is a soft-boiled egg fanatic and would love these. I would find them quite tasty myself. :)

Raymund 30/3/21 23:56

Wow those eggs are perfectly cooked! Nice one Angie

tigerfish 31/3/21 01:49

Great control on the timing to have runny yolks even after the pre-cooked egg is fried (cooked a second time)

SavoringTime in the Kitchen 31/3/21 20:16

I've never tasted Scotch Eggs but they sure look delicious on the plate with that lovely soft yolk! A perfect meal encased in delicious minced meat.

Himawan Sant 5/4/21 11:15

Looks so delicious meat egg dish recipe from England in the 19th century. You can imagine the delicacy of the double meat and eggs being eaten at the same time ....


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