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Veggie scotch eggs

Veggie scotch eggs


Our veggie take on scotch eggs swaps the usual meaty coating for a vibrant pea mix. It's the perfect picnic snack.

  • Feeds 6 Feeds 6
  • Ready in 45 minutes

Each serving contains

  • Energy
    2257kj 542kcal
  • Fat
    High 51%
  • Saturates
    High 47%
  • Sugar
    Low 3%
  • Salt
    Med 20%

% of adult’s reference intake | Carbohydrates per serving : 33g

Bring Co-op to your front door

Big Bag Option


  • 8 Co-op British free range eggs
  • 300g Co-op frozen British garden peas
  • 2 tbsp Co-op plain white flour
  • 3 spring onions, finely chopped
  • 200g fresh breadcrumbs
  • 125g Co-op Irresistible Somerset mature Cheddar, grated
  • 1 tsp Dijon mustard
  • Vegetable oil, for deep frying


  1. Bring a large pan of water to
  2. the boil. Add six of the eggs and simmer for 5 mins
  3. Add the peas for the last 3 mins, then tip everything into a colander and run under cold water before leaving to cool fully
  4. Put the flour in a shallow bowl and separate the two remaining eggs
  5. In a food processor, blitz the cooled peas with the spring onions until coarsely chopped
  6. Add 125g of the breadcrumbs, plus the cheese, egg yolks and mustard, then blitz again
  7. Carefully peel the cooled eggs and roll each one in the flour, shaking off any excess
  8. Divide the pea mixture into six portions, then lightly wet your hands and shape a portion around each of the eggs, pressing gently, until completely covered
  9. Chill for 30 mins
  10. Fill a deep pan about a third full with oil and heat to 170°C — it’s ready when a small cube of bread turns golden in 20 seconds
  11. Lightly whisk the egg whites
  12. Roll the chilled Scotch eggs in the whites, then the remaining breadcrumbs to coat
  13. Gently lower into the hot oil and cook in batches for about 3 mins, until golden and crisp
  14. Drain on kitchen paper before serving, or allow them to cool, then wrap for your picnic

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