Scotch Eggs

Serves Makes 6 eggs.


  • 6 Henergy Cage free eggs
  • 500g pork mince
  • 1 red onion, finely diced
  • 1/4 cup chopped coriander leaves
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons fish sauce
  • salt and freshly ground black pepper
  • 1/2 cup flour
  • 2 Henergy Cage-free egg, lightly whisked
  • 1 1/2 cups panko crumbs
  • oil for frying
  • 1/4 cup vinaigrette
  • coriander and basil leaves
  • 2 handfuls mesclun salad mix
  • 1 teaspoon black sesame seeds


  1. Cook the eggs in a saucepan of boiling water for 6 minutes.
  2. Immediately pour off the hot water and cover in cold water, chill as quickly as possible and then carefully peel.
  3. In a bowl mix together the pork, onion, coriander, soy, sesame oil. fish sauce and season generously with salt and pepper.
  4. Divide the pork mixture into 6 clumps. Press one into a thin disc and sit an egg in the centre. Draw the mince up around the egg and press to seal.
  5. Continue with remaining eggs.
  6. Place the flour in a shallow bowl, the eggs in another and the crumbs in another.
  7. Dust the eggs with flour and then coat in egg and roll in crumbs.
  8. Set aside.
  9. Heat the oil in a large saucepan over a medium heat. Make sure it isn't too hot or the crumb coating will burn before the meat cooks.
  10. Fry the eggs in the oil, turning regularly, until golden all over. Check to ensure that the meat is cooked through by gently making in incision in one egg with a small knife
  11. Drain on paper towels.
  12. Serve just warm or allow to cool. Refrigerate once cold.
  13. Serve eggs on a bed of mesclun salad and herbs, drizzle the salad with vinaigrette dressing and sprinkle with the sesame seeds.