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Adjust Servings:
1 tsp Butter
1 tsp Sunflower Oil
3 eggs--beaten
Scotch EggPie
14 Lincolnshire sausages
8 medium-sized eggs
1 tsp ground mace
100 g fresh breadcrumb
1 tbsp thyme leaf
1 tbsp sesame seed
500g pack shortcrust pastry
Flour for dusting

Egg recipes

  • Eggetarian
  • 8 mins
  • Serves 4
  • Easy


  • Omelet

  • Scotch EggPie

How to make Omelet

How to Make It

  1. Beat 3 eggs well, and then add pepper and salt over medium heat.
    1. Use a frying pan that doesn’t stick to heat the butter and oil until the butter has melted completely and is foaming. 
  1. Pour the seasoned eggs into the frying pan and tilt it slightly from one side to the other so as to allow the swirling of the eggs to completely cover the pan’s surface.
    1. Allow the mixture to cook for about 20-25 seconds then use a spatula to make a line through the egg’s middle.
  2. Tilt the frying pan again to allowthe runny egg to fill it back up.
    1. Repeat twice or till the egg has set well. 
  1. At this point, the omelet can be filled with whatever you want – some sliced ham, grated cheese, sautéed mushrooms, smoked salmon or fresh herbs all work fine.
    1. Scatter the filling over the omelet and use a spatula to fold it gently in half. 
  1. Slide onto any plate. Your delicious omelet is ready to serve.


How to make Scotch EggPie

  1. Place 6 eggs in a big pan filled with cold water. Boil the eggs and then turn off the heat.
    1. Set aside for about 5minutes, then lift the eggs out and cool using cold running water.
    2. Peel eggs.
  2. Cut the end of the Lincolnshire sausages and then squeeze the meat out into a bowl.
    1. Add the thyme, mace, 1 remaining egg, some ground pepper and 75g of the fresh breadcrumbs.
    2. Mix it all together well – you’ll likely have to put your hands in.
  3. Heat the oven to exactly 200°C with a gas oven, or 180°C with a fan oven.
    1. Take 2 long strips of baking parchment and crisscross in a round cake tin or 20cm pie tin (to aid in lifting the pie out easily).
    2. Roll out half of the pastry to line the tin on a surface that’s lightly floured. Some remaining breadcrumbs will also need to be scattered over the pastry’s base.
    3. Pat in about ¼ of the sausage mixture.
    4. Space the peeled eggs evenly on top, and then pack the meat over and around gently – trying to cover the eggs evenly without leaving any space or gaps.
  4. Roll out remaining shortcrust pastry and then cover the pie.
    1. Trim the edges.
    2. Crimp and pinch edges to seal, then poke a hole for steam at the top.
    3. Glaze using the final egg, that’s been beaten lightly with a fork.
    4. Scatter the sesame seeds. Bake for 30 minutes.
  5. Remove the pie carefully from the oven and then the baking tin carefully.
    1. Put it on a large baking tray and take it back to the oven and leave it for 10 minutes till the sides are brown.
    2. Cool it by transferring to a wire rack. Your sweet Scotch Egg Pie is finally ready to serve. Try to serve using chunky wedges. 

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In 2010, the largest egg in the word was laid by Harriet the Hen. The egg measured 9.1 inchesIn diameter.


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