Runny scotch eggs
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 265 kcal | 13% |
| Fat | 16.8 g | 24% |
| of which saturates | 4.8 g | 24% |
| Carbohydrate | 16.4 g | 6% |
| of which sugars | 0.87 g | 1% |
| Fibre | 1.6 g | — |
| Protein | 11.3 g | 23% |
| Salt | 0.87 g | 14% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pasteurised Egg (39%), British Pork (30%), Water, Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin) , Onions, Maize Flour , British Pork Fat ,Potato Starch, Wholemeal Wheatflour (contains Gluten). Rapeseed Oil, Sage, Salt, Black Peppercorns, Sugar, Yeast , Yeast Extract, Salt, Barley Malt Extract (contains Gluten). Dried Yeast, Ground White Pepper, Ground Black Pepper, Ground Coriander, Ground Nutmeg, Dried Egg White, Dried Wheat Gluten, E503, Nutmeg Extract ,Pimento Extract.
- E503Ammonium carbonates
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
72% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Scotch eggs” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Eggs”: 1.88 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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