RECIPE: Prosciutto di Parma // Scotch Eggs

A British classic - Soft boiled egg, tasty sausage meat and fried in panko breadcrumbs. A strip of Parma Ham is wrapped around each egg which adds extra flavour and seasoning to the centres of the scotch eggs.

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Credit: Steve Lee Studios

Serves 5


5 Large free-range eggs

500g Sausage meat

5 Slices of Parma Ham

2 Free-range eggs for egg wash

Plain flour

Panko breadcrumbs

Sea salt


Bring water to the boil and gently place 5 eggs into the water. Boil for 7 minutes. Remove and run under cold water until chilled.

Peel the shell from the egg. Place under running cold water as it will make it easier to peel.

Lay out a slice of Parma Ham on a clean chopping board and place an egg at one end. Roll the egg with the Parma Ham until fully covered. Repeat with the remaining eggs.

Weigh out 100g of sausage meat per egg, place on the board and flatten out to a thickness of around 1cm. Wrap around the egg until fully covered, working out any pockets of air, ensuring that the sausage meat is even all the way around

Set up your breading station – a bowl each of plain flour, egg wash, and panko breadcrumbs. Season the flour and egg wash with a small pinch of salt and mix.

Place a scotch egg into the flour and roll around, ensuring it is completely coated to help the egg stick to it.

Shake off the excess flour and place the scotch egg in the egg wash, rolling around to ensure it is fully coated.

Place the scotch egg in the panko breadcrumbs and roll around until fully coated. Repeat these steps with the remaining scotch eggs and place in the fridge, covered, until ready for cooking.

Heat a pan of sunflower oil to 170˚c. Be very careful with the hot oil and ensure it does not come into contact with any other liquids.

Using a ‘spider’ strainer or spoon, lower up to 3 coated scotch eggs gently into the oil. Rotate them occasionally to ensure even cooking. Cook for 8 minutes until golden brown on the outside, and the layer of sausage meat is fully cooked. If you have a temperature probe, check that the sausage meat is cooked to at least 70˚C.

Carefully remove the scotch eggs from the oil and place onto a tray covered with kitchen towel.

Scotch eggs can be served warm or kept in the fridge for up to 5 days. To serve, cut in half and place on plates. The yolk should still be a little runny in the centre.


Recipes created by Tastehead.

Photographs by Steve Lee Studios.

On behalf of the Consorzio del Prosciutto di Parma

Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma

in the area of Emilia Romagna in Italy. The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma. Only hams that have passed strict curing regulations approved by the EU can be awarded the stamp of the Ducal crown –a five-pointed coronet logo with PARMA in the centre which is branded onto the ham’s skin. The Ducal Crown is now a certification trademark