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Scotch Eggs

Enjoy British pub-quality Scotch Eggs at home with a perfectly cooked egg wrapped in savory sausage and coated in crunchy breadcrumbs.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 scotch eggs
Course: Appetizer, Snack
Cuisine: British
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Scotch Eggs
  • 6 large large eggs Plus 2 for breading.
  • 1 pound pork sausage meat Remove from casings if using links.
  • 2 teaspoons fresh sage, chopped Enhances flavor.
  • 1 teaspoon fresh thyme Add for aroma.
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
For the Breading
  • ½ cup all-purpose flour
  • 2 eggs beaten For coating.
  • 1½ cups panko breadcrumbs For a crunchy texture.
  • Vegetable oil for frying For deep frying.
For Serving
  • Mustard (Dijon or whole grain) For dipping.
  • Pickles To serve alongside.
  • Fresh salad For a refreshing side.

Method
 

Boiling the Eggs
  1. Bring a pot of water to a rolling boil. Add eggs gently with a slotted spoon.
  2. For soft-boiled eggs with runny yolks, cook for exactly 6 minutes. For jammy yolks, cook for 7 minutes. For hard-boiled, cook 9-10 minutes.
  3. Immediately transfer eggs to an ice bath to stop cooking.
  4. Once cool, carefully peel the eggs.
Preparing the Sausage Mixture
  1. Mix sausage meat with chopped herbs and seasonings in a bowl, using hands to combine.
  2. Divide the mixture into 6 equal portions and flatten each into a thin patty.
Wrapping the Eggs
  1. Place a sausage patty in your palm, set a peeled egg in the center, and carefully wrap the sausage around it.
  2. Seal any gaps completely. Roll gently to form a smooth ball and refrigerate for 15 minutes.
Setting Up the Breading Station
  1. Arrange three shallow bowls: Bowl 1 with flour, Bowl 2 with beaten eggs, and Bowl 3 with panko breadcrumbs.
  2. Season the flour with salt and pepper for added flavor.
Breading the Eggs
  1. Roll each sausage-wrapped egg in flour, dip in the egg wash, and then roll in panko breadcrumbs.
  2. For extra crunch, repeat the egg and breadcrumb steps.
  3. Let breaded eggs rest for 10 minutes.
Cooking the Eggs
  1. Heat 3 inches of oil in a deep pot to 350°F.
  2. Carefully lower 2-3 eggs into the hot oil and fry for 6-7 minutes, turning occasionally.
  3. Remove to paper towels to drain and let rest for 5 minutes before cutting.
Baking or Air Frying Alternative
  1. Bake at 400°F for 25-30 minutes, turning halfway for even browning.
  2. For air frying, preheat to 390°F and cook for 15-18 minutes, turning halfway through.

Notes

Store cooked scotch eggs in the refrigerator for up to 3 days. They can be reheated in a 350°F oven for 10-12 minutes to restore crispiness. You can freeze them for up to 2 months.