Cumberland Scotch Egg

Full product description

A deli classic with big, herby flavour. Our Cumberland scotch egg wraps a soft-centred egg in Cumberland-style sausage meat—sage-forward with black pepper and herbs—then coats it in crisp golden crumbs. It’s satisfying, savoury and properly moreish. Great straight from the fridge, even better warmed to re-crisp the crumb. Ideal for picnics, pint snacks and lunchboxes.

Why you’ll love it

• Cumberland-seasoned pork: sage, pepper and herbs

• Crisp breadcrumb shell with a tender egg centre

• Ready to eat cold or gently warmed

• Perfect for picnics, buffets, salads and pub-style plates

Product details

• Whole hen’s egg wrapped in Cumberland-style pork sausage meat

• Breadcrumb coating, fried/baked until golden (batch dependent)

• Allergens: contains egg, gluten (wheat); seasoning may include sulphites—please check the label

How to serve / reheat (if desired)

• Cold: Ready to eat—let sit 15 mins at room temp for best flavour.

• Oven: 180°C (fan 160°C) for 10–12 mins until hot throughout.

• Air fryer: 170–175°C for 6–8 mins.

• Tip: Avoid microwaving to keep the crumb crisp.

Serving ideas

• Ploughman’s plate: cheddar, pickles and chutney

• Pub plate: chips, slaw and brown sauce or mustard

• Salad box: leaves, tomatoes, pickled onions and a mustard vinaigrette

• Brunch: halved with sautéed mushrooms and toast

Storage & handling

• Keep refrigerated below 5°C

• Once opened, consume within 24 hours

• Use by the date on pack

• If reheating, ensure piping hot throughout; do not refreeze

FAQs

Is the seasoning strong?
Classic Cumberland—herby and peppery, balanced rather than hot.

Yolk texture?
Generally set to jammy; may vary slightly by batch.

Serve hot or cold?
Both—ready to eat cold and lovely warmed for extra crunch.

Sauce pairing?
English mustard, brown sauce or a tangy pickle relish