2 Scotch Eggs
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 233 kcal | 12% |
| Fat | 14.5 g | 21% |
| of which saturates | 4.8 g | 24% |
| Carbohydrate | 14.2 g | 5% |
| of which sugars | 0.60 g | 1% |
| Fibre | 1.5 g | — |
| Protein | 10.7 g | 21% |
| Salt | 0.75 g | 13% |
Open Food Facts, ODbL, record updated 21 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork sausage meat filled with a whole egg and coated in breadcrumbs Ingredients 37% Hard Boiled Egg, 28% Pork, Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Rapeseed Oil, Onion, Potato Starch, Salt, Dried Potato, Pork Fat, Sugar Beet Fibre, White Pepper, Ground Nutmeg, Ground Black Pepper, Yeast Extract, Dried Sage, Dried Marjoram, Yeast, Ground Paprika. Allergy Advice For allergens, including Cereals containing Gluten, see ingredients in bold.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Hard-boiled egg”: 2.74 kg CO₂e per kg of product.
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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