Scotch Eggs Recipe
Scotch Eggs are a classic British snack made by wrapping boiled eggs in seasoned sausage meat, coating them in breadcrumbs, and frying or baking until crispy. Perfect for picnics, brunches, or appetizers.
Total Time: About 50–55 minutes
Yield: 6 Scotch Eggs
Ingredients:
For the eggs:
6 large eggs
Ice water for cooling
For the sausage layer:
1 lb (450g) sausage meat (or use breakfast sausage, casings removed)
1 tsp English mustard or Dijon mustard
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 tbsp fresh parsley, chopped (optional)
For the coating:
½ cup all-purpose flour
2 eggs, beaten
1 ½ cups panko breadcrumbs
For cooking:
Vegetable oil for frying
OR olive oil spray for baking
Instructions:
Boil the eggs:
Place eggs in boiling water.
For soft yolks, cook 7 minutes.
For hard-boiled, cook 9–10 minutes.
Transfer to ice water for 5–10 minutes, then peel and pat dry.
Prepare sausage mixture:
Mix sausage meat with mustard, garlic powder, onion powder, salt, pepper, and parsley.
Divide into 6 equal portions.
Wrap eggs:
Flatten a sausage portion into a round patty.
Place a peeled egg in the center and shape the meat around the egg to cover it completely.
Repeat with all eggs.
Bread the eggs:
Set up 3 bowls: one with flour, one with beaten eggs, one with panko.
Roll each sausage-wrapped egg in flour, then egg, then breadcrumbs.
Press lightly to ensure coating sticks.
Cook:
Option A – Deep Fry:
Heat oil to 350°F (175°C).
Fry eggs 2–3 at a time for 4–6 minutes until golden brown and sausage is cooked.
Drain on paper towels.
Option B – Bake:
Preheat oven to 400°F (200°C).
Place coated eggs on a parchment-lined baking tray.
Spray with olive oil.
Bake 25–30 minutes, flipping halfway through.
Tips:
Chill the boiled eggs before wrapping to avoid overcooking.
Use panko for crispier texture.
Don’t wrap sausage too thin or it may split.
Internal temp of sausage should reach 160°F (71°C).
Add cayenne or smoked paprika for extra flavor.
Frequently Asked Questions
Q: Can I make Scotch eggs ahead?
A: Yes, refrigerate for up to 4 days and reheat in a 350°F oven for 10 minutes.
Q: Can I air fry them?
A: Yes, cook at 375°F (190°C) for 15–18 minutes, turning halfway.
Q: What’s the best sausage to use?
A: British bangers are traditional, but any good-quality breakfast sausage works.
Serving Ideas:
Serve warm or cold with mustard, chutney, or aioli. Great with salad or roasted vegetables.
Nutritional Information
Calories: ~340
Protein: 17g
Carbs: 13g
Fat: 25g
Saturated Fat: 8g
Fiber: 1g
Sugar: 1g
Sodium: 650mg
Cholesterol: 210mg