Scotch egg recipe from Heston and Waitrose – Directors cut

Despite popular belief, Scotch eggs are not actually Scottish. They were invented by that very English department store Fortnum & Mason in the 19th century. They were developed as a posh picnic food and though they are a welcome addition to any hamper, we think they are at their best eaten as soon as they are cooked when the yolks are still runny. You can buy all the ingredients, view more recipes and sign up to receive special offers at or visit our YouTube channel at http

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8 Responses to “Scotch egg recipe from Heston and Waitrose – Directors cut”

  1. fuzzmeister13 says:

    on 4odemand channel he leaves them for 3 minutes and uses the meat out of sausages and squeezes it out of skins.

  2. 9957boothy says:

    1.45 still too runny, go for 2.15

  3. ShaneWilliamsHitler says:


    Tried 1:45 secs to boil egg. Eggs were like water
    Triest 3 mins to boil egg, eggs still fell apart when peeling the shell.


  4. asianrelrel says:

    I’m going to try boiling the egg that long when it’s at room temperature. I’m not entirely sure, but I’m thinking that it has to do with the egg coming directly from the fridge, and the egg is still cold.

  5. Avidcomp says:

    don’t forget it cooks further in the oven

  6. aleixde1984 says:

    1 minute and 45 seconds for the eggs is not nearly enough!

  7. bakayaroooo says:

    liar! just tried boiling an egg for 1 minute and 45 seconds and the egg is still not cooked yet and it just splash out like half boiled egg when cracking it…

  8. TopGearrules says:

    Lovely recipe and presentation! Great work Waitrose!