The Lean Machines' lean Scotch eggs

  • Serves: 6
  • Prep: 20mins
  • Cook: 20mins


  • 8 British Lion eggs
  • 350g lean turkey breast mince
  • 1 heaped tsp English mustard powder
  • 3 heaped tsp flat-leaf parsley, finely chopped
  • 3 tbsp. plain flour
  • 90g dried white breadcrumbs
  • 50g mayonnaise (can also use reduced fat mayo)
  • ¼ - ½ tsp medium curry powder


  1. Put 6 eggs into a medium saucepan, add just enough cold water to cover them by 1cm and bring to the boil over a high heat. Reduce the heat and simmer for 3-4 minutes, then rinse under cold water, until cool. Once cooled, carefully peel them – take your time doing this, the eggs are still quite soft and you don’t want to break the eggs when peeling them.
  2. Mix together the turkey mince, English mustard powder and 1 tbsp. chopped parsley in a mixing bowl and season with salt and pepper.
  3. Place the flour in a shallow dish and dust each egg in the flour. Divide the turkey mince mixture into 6 equal portions (they’ll be around 60g each). Flatten each portion out into a large, thin round. Place the egg in the centre and wrap the meat mixture around the egg. Repeat with the remaining soft boiled eggs.
  4. Place the remaining two unused eggs into a shallow bowl and beat well with a fork. Place the breadcrumbs on a plate with the remaining parsley, and some salt and pepper. Mix well.
  5. Dust the meat coated eggs in flour, then dip into the egg mixture and finally roll in the breadcrumb mixture until fully coated in the crumbs.
  6. Heat 2 tbsp. of olive oil in a large, non-stick frying pan. Add the scotch eggs, and cook on a medium heat, for around 15 minutes, turning often, until golden and crisp and the turkey mince is completely cooked through.
  7. Mix the mayonnaise with the curry powder in a small bowl. Serve the warm scotch eggs with the curried mayo.

Cooks tips

Get ahead. Make the scotch eggs up until step 6 the day before you want to cook them. Place onto a plate, cover with clingfilm and cook the next day.

Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
255 19.5g 27.1g 8.2g 2.2g 0.7g

Click on the stars to rate this recipe:

3.2 / 5 rating (19 votes)

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