Recipe: Opera Tavern’s Italian-style Scotch Egg

Recipe: Opera Tavern’s Italian-style Scotch Egg

When we opened Opera Tavern, we wanted to give a nod to its public house heritage and so added a few pub classics to the menu, each with our own distinctive Spanish-Italian twist.

These Scotch Eggs are given some Italian flavours with the use of pork and veal mince, mixed with marjoram and lemon zest.

Cook the eggs just before they’re to be eaten, so they’re hot and crisp on the outside and the yolk is warm and runny in the middle. They’re delicious dipped in some homemade alioli and washed down with a glass of cold beer!

Makes 6 Scotch Eggs


6 medium free-range or organic eggs
180g minced British rose veal
180g minced pork
Zest of 1 lemon
2 teaspoons marjoram leaves
Plain flour – sifted and enough for coating the eggs
2 litres vegetable oil for deep-frying
Alioli (optional) – for dipping the eggs in
Sea salt and black pepper


Bring a pan of water to a rolling boil, carefully lower the eggs in to the water and cook for about 6 1/2 minutes. Remove and place in a bowl of iced water. Leave for 5 minutes or so until completely cool. Very carefully peel the eggs.

Place both the minces and the lemon zest in a mixing bowl. Roughly chop half the marjoram and add to the mince mixture. Season lightly and mix thoroughly. You can test a small piece of the mince by frying it in olive oil until cooked through: taste to see if you’re happy with the flavouring and seasoning, and adjust if necessary.

Divide the mince mixture in to 6 equal pieces. Flatten one piece on a lightly oiled chopping board to make an oval shape around 3mm thick. Sit an egg on top and wrap the mince around it, ensuring there are no air gaps between the egg and the mince and that the mince is distributed evenly. Be very gentle so you don’t break the egg, which is still runny inside. Repeat with the other eggs.

Place the flour, beaten eggs and breadcrumbs in 3 separate bowls. Roll each egg first in the flour, then in the egg and finally in the breadcrumbs. Make sure you coat the egg evenly at each stage. When all the eggs are breaded, coat them once more in the egg and again in the breadcrumbs (but not the flour this time). This second coating is the secret behind a wonderfully crisp crust. If the breadcrumbs become too gooey and clumped together, use another bowl of fresh breadcrumbs. It’s important that you have a nice, light coating.

Heat the oil in a tall-sided pan until a piece of bread fizzles and browns when dropped in, or heat the oil in a deep-fat fryer to 170°C.

Lower 3 eggs into the oil and fry until golden brown, which should take around 4 minutes. Turn the eggs whilst they fry to colour evenly on all sides. Transfer the eggs to some kitchen paper and repeat the procedure with the remaining eggs. When done, transfer to a baking tray and place in a warm oven for 3 minutes to further heat through.

Slice the eggs in half lengthwise and sprinkle with sea salt and black pepper. Serve strewn with fresh marjoram leaves and the alioli on the side, if you like.