Scotch eggs

Illustration appellation
  • Brouilly
Scotch eggs Scotch Eggs © Vins du Beaujolais - Laura Jalbert - Scotch Eggs © Vins du Beaujolais - Laura Jalbert

The inspiration came from England with this typical easy-to-make Scotch eggs recipe ! A must-have that will go perfectly with a Brouilly.


  • 4 eggs + 2 for the breadcrumbs
  • 150g sausage meat
  • 150g poultry meat, cooked and shredded
  • 1 tbsp mustard
  • A few sprigs of parsley
  • ½ onion
  • Salt, pepper, paprika
  • 50g flour
  • 100g breadcrumbs
  • Oil for deep-frying


  • Step 1Bring a pan of water to the boil and cook the 4 eggs for 4 minutes. Immediately plunge into iced water to cool. Carefully remove the shell.
  • Step 2Mix together the sausage meat, poultry, chopped parsley, mustard and finely chopped onion. Season with salt, pepper and paprika. Cover each egg with this mixture.
  • Step 3Beat the 2 remaining eggs. Place them in a shallow bowl. Place the flour and breadcrumbs in separate shallow bowls. Roll the eggs first into the flour, then the beaten eggs, and finally the breadcrumbs.
  • Step 4Heat the oil to 180°C and deep fry the eggs for 3 minutes. Drain on kitchen paper.

Food and wine pairings
to taste

Veggie burgers
Bresse chicken with morel mushrooms
Pavlova with poached pears and caramel