Homemade Scotch Eggs Recipe: Crispy, Savory Breakfast Snack

I made these Scotch Eggs in memory of my dear friend Mbuh Patience Ndikum, who recently lost her life in a motor accident. This was the last post she shared with our Facebook food group, and many people asked for the recipe because the Scotch Eggs looked so good. Patience kindly shared the method, and I have reproduced her recipe below as she wrote it, along with the step-by-step photos showing how I prepared them.

I have made Scotch Eggs in other ways before — with meat and with a flour coating — but this version is the easiest, most attractive and tastiest I’ve tried. My friend showed us how to coat the eggs with fish, so no flour is needed. It’s a clever idea and produces a flavorful, crisp result.

Please consider making these lovely Scotch Eggs in memory of her.

I made a simple pepper sauce to accompany them (recipe for the pepper sauce coming soon).

Patience’s Scotch Egg Recipe:

How I made them:

Start by mashing pre-cooked, seasoned and deboned fish. I used canned pink salmon, which has soft, delicate bones that blend in easily, but any cooked, flaked fish will work. Add freshly ground or powdered garlic and ginger, and a little chopped herb — I used parsley. Beat two eggs separately and add them to the fish mixture, then mix everything thoroughly until well combined.

Mix everything well so the fish and seasonings bind together.

Take a portion of the fish mixture and flatten it to form a coating for a hard‑boiled egg.

Place a peeled hard-boiled egg in the center of the flattened fish mixture.

Wrap and press the mixture around the egg, making sure it is completely covered and sealed.

Repeat this process for each egg you plan to make.

Roll each coated egg in breadcrumbs until evenly covered. The crumbs give a crisp, golden exterior when cooked.

At this stage you can choose to bake them, but I opted to deep fry for a classic, crunchy finish. Heat vegetable oil in a deep pan until it’s hot, then carefully lower the coated eggs into the oil.

Fry until the coating is a rich golden brown, then remove and drain on paper towels to absorb excess oil.

Repeat until all the eggs are cooked and crisp.

Which Scotch Eggs do you prefer — coated with flour, meat, fish, or sausage? I’d love to hear your thoughts and which method you enjoy most. Your comments are always appreciated.

“Yet you do not know what your life will be like tomorrow. You are just a vapor that appears for a little while and then vanishes away.”