25/05/2026
What’s an elite picnic snack on a hot day like today? The cheeseburger Scotch egg. 🥚🍔
My twist on a classic : soft-boiled Old Cotswold Legbar wrapped in a beef and sausage meat mix, pannéed and fried until golden, then hit with a homemade burger sauce that’s got pickle vinegar & American mustard. And of course a pickle on top (that makes it!)
The most important ingredient in a Scotch egg is, of course, the egg. You want a yolk that’s jammy and golden, not grey and sad. So for me it’s always got to be - in particular the Old Cotswold Legbar as they’re the perfect size too!
Take these on a picnic today and you will be a hero. Delicious both hot & cold!
THE RECIPE
For the Scotch eggs (makes 6)
400g good quality beef mince
200g sausage meat
2 tsp onion powder
2 tsp garlic powder
Salt and pepper
6 Cotswold Leg Bar eggs
Flour, egg and breadcrumbs to pannée
For the burger sauce
3 egg yolks
3 tbsp American mustard
2 tbsp ketchup
1 tbsp Dijon mustard
50ml pickle jar vinegar
1 finely diced shallot
650–750ml neutral oil
METHOD
Scotch eggs
Boil your eggs for 6 minutes, then straight into ice water. Once cool, peel and set aside.
Mix the beef mince, sausage meat, garlic powder and onion powder together until really well combined. Season generously with salt and pepper. Weigh out into 100g balls.
Press each ball flat between two sheets of greaseproof paper. Lightly flour your soft boiled eggs, then wrap the meat around each one. Wet your hands with cold water — it makes forming the meat around the egg much easier.
Pannée each one: flour, then egg, then breadcrumbs.
Deep fry at 170°C for 6 minutes until golden brown, then finish in the oven at 180°C for 2 minutes.
Burger sauce
Blend the egg yolks, American mustard, ketchup, Dijon, pickle vinegar and shallot in a food processor. Then slowly drizzle in your oil until thick. The more oil, the thicker the sauce. Taste, season, and adjust if needed.
