Scotch Eggs

Scotch eggs are a classic British pub snack made with hard boiled eggs wrapped in seasoned sausage, coated in breadcrumbs and fried until golden brown. This step-by-step guide shows you exactly how to make them at home with crispy exteriors and perfectly cooked centers.

What are Scotch Eggs?

The origins of Scotch Eggs are vague, but the most accepted story has its roots at a London (not Scotland like one might assume) department store.

They were the perfect picnic entree and easy to tote for carriage and train travelers since they didn’t require being hot. Some still call them Scottish Eggs even though this is a totally false name. 

Why You’ll Love These Scotch Eggs

Branch out and try something different with this delicious staple from England!

• Spiced up version of the original – The most basic recipe for Scotch Eggs is actually quite bland, but I step my version up with spices and seasoning.
• Use up those boiled eggs – Eggs leftover from Easter? No problem! These traditional scotch eggs are perfect for using up those remaining eggs.
• Try something new – This recipe gives you (and your family) a chance to try something nre and delicious that you might not have had before.

Recipe Essentials

You can easily find these perfect scotch egg ingredients at any local grocery store. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Hard boiled eggs – Make sure to boil your eggs ahead of time to allow them to cool and peel easier. I do like mine with a jammy yolk, but since they cook again when fryer, it is challenging to get them to stay this way.
• Bulk sausage meat – I’ve used plain and also maple flavored. I’ve even used a spicy Italian sausage for some intrigue. 

How to Make Scotch Eggs (Step-by-Step)

You are going to love how easy it is to make this cooked egg appetizer.

1. Make sausage layer. In a large mixing bowl, blend sausagemeat, Dijon mustard, salt and black pepper.
2. Add bread crumb coating to bowls. Place flour, seasoned bread crumbs with Parmesan cheese and lightly beaten egg in separate bowls or shallow pie plates. 
3. Roll egg. Divide sausage mixture into equal balls, flattening with your palm. Roll each egg in flour and then wrap with flattening sausage meat. Roll in flour again, then egg and lastly seasoned bread crumbs with Parmesan cheese. Repeat with each egg.
4. Heat oil. Using a high sided frying pan, fill with vegetable oil. Be careful to use a thermometer. Oil that is too hot will burn the exterior before the interior is cooked.
5. Place eggs in hot oil. Gently lower half of your Scotch Eggs into the hot oil, rolling to evenly brown all sides. Transfer cooked eggs to a paper towel lined baking sheet to drain and place in the oven. Repeat with the next batch of eggs.
6. Keep in warm oven until all eggs are finished. You can place into a warm oven to keep warm until ready to serve. 

Perfect Pairings

While I enjoy my Scotch Eggs hot with brunchy food like shredded hash browns and fruit salad, traditionally they are served cold or room temperature alongside a plate of pickled vegetables and leafy green salad.

I like to serve my sausage-covered eggs with some sort of mustard sauce. That could be a mustard aioli or even a honey mustard. However, you could also use something with a little more kick like a hot sauce or a garlic aioli.

These eggs are great as a snack on their own, or you could serve them as a side with dinner. They also make a great appetizer for nearly any occasion. Or just make them because you have leftover boiled eggs from Easter!

Frequently Asked Questions

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Learn how to make traditional Scotch eggs with sausage, crispy breadcrumbs, and perfectly cooked eggs. Easy step-by-step guide included.

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

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Servings: 6

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Equipment

• Interlinking Dredging Bowls
• Large Cast Iron Skillet

Ingredients

• 8 ounces bulk sausage meat
• 1 tablespoon Dijon mustard
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 1/2 cup flour
• 2 raw eggs , lightly beaten
• 1 cup seasoned bread crumbs
• 1/4 cup Parmesan cheese , finely grated
• 6 hard boiled eggs , carefully peeled
• Vegetable oil for frying

Instructions

• In a large mixing bowl, blend the 8 ounces bulk sausage meat, 1 tablespoon Dijon mustard, 1/2 teaspoon fine sea salt and 1/2 teaspoon ground black pepper.
• Place the 1/2 cup flour in one dredging bowl, the 1 cup seasoned bread crumbs and freshly shredded 1/4 cup Parmesan cheese in another dredging bowl and the lightly beaten 2 raw eggs in another dredging bowl.
• Divide sausage mixture into 6 equal balls, flattening with your palm. Roll each 6 hard boiled eggs in flour, wrap with flattened sausage meat, roll in flour again, then egg and lastly seasoned bread crumbs with Parmesan cheese. Repeat with each egg.
• Using a high sided frying pan, fill with 2 inches of Vegetable oil, heating to 300°F . Be careful to use a thermometer. Oil that is too hot will burn the exterior before the interior is cooked.
• Gently lower half of your Scotch Eggs into the hot oil, rolling to evenly brown all sides. Fry for approximately 4 minutes. Transfer to a paper towel lined baking sheet and place in the oven. Repeat with the next batch of eggs.
• You can place into a warm oven (200 degrees-ish) to keep warm until ready to serve. 
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings!

Video

Notes

Storage: You can store any leftovers in the fridge in an airtight container. They will stay in the refrigerator for up to three days.

Do not microwave Scotch eggs whole to reheat them, they will explode! Cut them into fourths before nuking them. Instead, either give them another quick dunk in frying oil or heat in the oven at 350 for about 5 minutes. 

Freezing: No, I would not freeze your leftover scotch eggs. In fact it is never recommended to freeze eggs.

Nutrition

Calories: 231 kcal, Carbohydrates: 22 g, Protein: 13 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 244 mg, Sodium: 639 mg, Potassium: 140 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 410 IU, Vitamin C: 0.6 mg, Calcium: 119 mg, Iron: 2.4 mg

Author: Chef Jessica Formicola

Calories: 231

Course: Breakfast

Cuisine: English

Keyword: British scotch eggs, classic scotch eggs, homemade scotch eggs, how to make scotch eggs, pub-style scotch eggs, sausage-wrapped eggs, scotch egg recipe, scotch eggs

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