Corned Beef Scotch Eggs


Corned Beef Scotch Eggs
Preparation time
Cooking time


For 4 Person(s)


  • 1 large Grace Corned Beef
  • 1 teaspoon(s) garlic, finely diced
  • 1 tablespoon(s) onion, finely chopped
  • 1 tablespoon(s) escallion, finely chopped
  • 1/2 teaspoon(s) white pepper
  • 1/2 cup(s) breadcrumbs
  • 3 tablespoon(s) cornstarch
  • 1 medium egg, beaten
  • 4 large hard-boiled eggs, shelled
  • 1/2 cup(s) cornstarch
  • 1 cup(s) Grace Vegetable Oil
  • 1 cup(s) stock*, made from Grace Cock Soup Mix
  • 1 cup(s) Grace Tomato Ketchup
  • 2 tablespoon(s) Grace Fish and Meat Sauce
  • 1 tablespoon(s) liquidized ginger or 1 Tbsp. ginger, blended
  • 1 tablespoon(s) sugar
  • 1/2 teaspoon(s) white pepper
  • 1/2 cup(s) pineapples, diced
  • 3 tablespoon(s) sweet pepper, diced

Corned Beef Scotch Eggs Directions

  1. Open the can of Grace Corned Beef in a bowl.  Season Grace Corned Beef with garlic, onion, escallion and white pepper.
  2. Add breadcrumbs, cornstarch and beaten egg to seasoned corned beef.
  3. Use two tablespoons of the corned beef mixture to cover the boiled egg completely, cupping with palms to form an oval shape.  Cover all the remaining eggs.  Dust the eggs with cornstarch.
  4. Heat Grace Vegetable Oil in a skillet and use to fry eggs on all sides until slightly brown.
  5. Drain eggs on absorbent paper and then cut into halves.  Serve with sauce.

    To Make Sauce:
  6. Bring cock soup stock to a boil.  Add Grace Tomato Ketchup, Grace Fish and Meat Sauce and simmer for three minutes.
  7. Add remaining ingredients, simmer for a further two minutes.
  8. Serve with scotch eggs.

    Recipe Note: en-GBCock Soup Stock - Boil 1 packet Grace Cock Soup Mix with 2 cups water. Strain and use as directed.

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