Wagyu Scotch Eggs

A classic pub-snacking, lip-smacking favourite, M Bar & Grill share with us their delicious Wagyu Scotch Egg recipe.

Wagyu Scotch Eggs
  • 300g Wagyu Mince
  • 4 Whole Free Range Eggs
  • 1 Small Brown Onion, Finely Diced
  • 1 Garlic Clove, Chopped
  • 1Tsp Smoked Paprika
  • 1 Tbsp Plain Flour
  • 2 Whole Eggs
  • 2 Tbsp Breadcrumbs
  1. Soft Boil 4 eggs at room temperature for 5 minutes. Chill in ice water before peeling and setting to one side until needed.
  2. Combine your mince, onion, garlic and paprika in a mixing bowl and chill in the fridge for at least 30 minutes.
  3. Wrap the mince mix around your soft boiled eggs.
  4. Get your pane ready by having a plate of the flour, whisk your 2 remaining eggs on the second plate, add your breadcrumbs.
  5. Roll your scotch eggs in the flour first, than the egg and lastly the breadcrumbs. Set aside until ready to cook.
  6. Heat a small sauce pan with some vegetable oil and bring to 150 degrees before placing your eggs inside. Ensure you keep them moving so each side cooks evenly.
  7. We serve it in the restaurant with a Dijon and Mayonnaise sauce but you can enjoy it with anything.


M Bar & Grill in Twickenham is a new casual dining neighbourhood concept from founder Martin Williams, celebrity chef Michael Reid and rugby star Simon Shaw MBE.


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