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Scotch Eggs with Chorizo and Turmeric


Preparation Time
45 minutes including cooling time

Cooking Time
15-20 minutes

Makes 8 large scotch eggs

Allergy Information
Gluten Free, Wheat Free


  • 9 medium eggs (1 whisked)
  • 3 tbsp. flat leaf parsley, finely chopped
  • 200g chorizo, skinned and diced
  • 400g gluten free sausages, skinned
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
  • 1 heaped tsp. Lucy Bee Turmeric Powder
  • ½ tsp. smoked paprika
  • 100g gluten free breadcrumbs
  • 50g gluten free plain flour
  • 3 tbsp. Lucy Bee Coconut Oil


  1. Bring a pan of water to a rapid boil* and carefully place 8 eggs into the water- FOR A SOFT YOLK, cook for exactly 5 minutes 45 seconds and FOR A FIRM YOLK, cook for 8 minutes 30 seconds. Remove from the water and, to prevent them continuing to cook, either hold under a tap of running, cold water or transfer to a bowl of cold water, then set aside to cool, before peeling the shells off.
  2. In the meantime, add the parsley to a blender along with the chorizo, sausage meat, Lucy Bee Himalayan Salt, ground Lucy Bee Black Peppercorns, Lucy Bee Turmeric Powder and smoked paprika. Blend until fully combined, adding 1 tbsp. water to loosen if needed. Set aside.
  3. Add the breadcrumbs to a bowl, season and stir together.
  4. Place the plain flour onto a plate for easy rolling and have the whisked egg in another separate bowl.
  6. Divide the meat mixture into 8, then take 1 tbsp. of the meat mixture at a time and roll into a ball. Flatten to approx. 1cm thick, onto a piece of cling film (this will make it easier to roll around the egg).
  7. Roll the egg first in the flour, then in the whisked egg and place it onto the flattened meat. Use the cling film to wrap the mixture around the egg, making sure the mixture doesn’t split. Gently remove and discard the cling film.
  8. Finally, roll each scotch egg in the breadcrumbs. Repeat for all cooked eggs.
  9. In a frying pan, on a medium heat, add the Lucy Bee Coconut Oil - to see if the oil is hot enough, add a few breadcrumbs, which should golden within 30 seconds. Carefully add the scotch eggs and cook for 30 seconds before turning and continue doing this until the meat mixture is cooked through (around 6 minutes, depending on how thick it is). The meat may split around the egg, which is normal.
  10. Remove from the pan with a slotted spoon, to drain any excess oil. Set aside until ready to serve.
  11. Enjoy as a snack or cut in halves/quarters over a cold salad. Great for lunches and picnics too.
  12. *TIP: add a freshly burnt matchstick to prevent the eggs from cracking or CAREFULLY pierce the base of the eggs to release the pressure in the air cell.

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