Pond Mountain Inn

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Scotch Duck Egg Recipe From Pond Mountain Inn Vermont

The Story

Kay had been talking about Scotch Eggs for weeks – and, with an abundance of duck eggs Kay decided one late afternoon to begin preparing eight colossal Scotch Duck Eggs that happily resulted in an impromptu taste-testing dinner with friends. Within forty-five minutes six of us were gathered around the kitchen island sampling these strangely addicting delicacies. So, what’s a Scotch Egg? Without writing a treatise, it’s essentially a hard-boiled (or soft-boiled) egg delicately coated in a mild Italian sausage then deep fried. The perfect mid-week culinary eclectic evening that concluded with the final results, the verdict was unanimous; unbelievably delicious yet delicate given their deep-fried nature!

The Recipe: Scotch Duck Eggs


8 Large Duck Eggs, at room temperature

1 Lb. Italian Sausage

1 Tablespoon Fresh Parsley, finely chopped

½ Tsp. Salt

½ Freshly ground black pepper

¼ Tsp. Dry mustard

8 Tablespoons unbleached all-purpose flour

1 Duck Egg, beaten

1 Cup Dry Breadcrumbs

Canola and Olive oil for frying

How to prepare Hard Boiled Duck Eggs

Put 8 Large Duck eggs in a pan, and fill with enough cold water to fully cover the eggs.

Bring water to a rolling boil, and let boil for one minute.

Cover pan with a tightly-fitting lid, and remove from heat. Let sit for 19 minutes.

After 19 minutes, drain water from eggs and refill pan with cold water.

Leave in cold water for 10 minutes to cool completely. Peel.


Mix sausages and parsley with your hand or spoon and season with dry mustard, salt and pepper.

Divide the mixture into 8 balls and then flatten each into a circle on 8 pieces of cling film. This will make it easier to form around the eggs.

Use the cling film to mound the sausage meat around each egg, ensuring there are no gaps. Set aside.

Roll each egg in flour, then the beaten egg, then breadcrumbs. Repeat with the beaten egg and breadcrumbs. Chill until ready to cook.

Heat canola oil, no more than 1/3 deep in a pan. Cook the eggs for 5-6 minutes, turning a few times until golden and crisp.

Serve with Coleman’s Original English Mustard, Haywards Traditional Pickled Onions and Vermont Extra Sharp Cheddar.


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