Scotch Eggs

Have you ever had a Scotch Egg? Hard boiled egg encased in pork sausage, rolled in bread crumbs and gently fried to a golden brown and crisp, they are a surprising treat to serve at brunch or to use up dyed Easter 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 anfd 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.

Ingredients

You can easily find these perfect scotch egg ingredients at any local grocery store.

• Hard boiled eggs – Make sure to boil your eggs ahead of time to allow them to cool and peel easier.
• Bulk sausage meat – I’ve used plain and also maple flavored. I’ve even used a spicy Italian sausage for some intrigue. 
• Dijon mustard – I blend this into the sausage to really add some flavor and kick. It pairs nicely when dipped into a mustard aioli after.
• Salt and pepper – I prefer to use fine sea salt and freshly ground black pepper. Don’t use table salt as it will have an iron taste to it.
• Flour – Just regular all purpose flour works. This will be one of the breading components of the scotch eggs.
• Eggs – Different from the boiled eggs above, you want these eggs to be lightly beaten for an egg dredge.
• Seasoned bread crumbs – You can buy these already seasoned, or season them yourself with onion powder, garlic powder and Italian seasoning.
• Parmesan cheese – I always prefer to grate my own cheese. It’s fresher and doesn’t stick together that way.
• Vegetable oil – This is just for frying, but you can alternatively use any neutral oil you prefer too.

How to Make Scotch Eggs

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. 

How to Serve Scotch Eggs

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 laced 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!

Storage and Freezing

How to Store Leftover Scotch Eggs

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. 

Can I Freeze Scotch Eggs?

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

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Scotch Egg Recipe

4.50 from 8 votes

Scotch Eggs are a great way to hard boiled eggs. Wrapped in ground sausage, bread in seasoned bread crumbs and Parmesan cheese before being fried. They are served with Dijon mustard and a gastropub favorite! 

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Servings: 6

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Equipment

• Interlinking Dredging Bowls

Ingredients

• 6 hard boiled eggs , carefully peeled
• 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 eggs , lightly beaten
• 1 cup seasoned bread crumbs
• 1/4 cup Parmesan cheese , finely grated
• Vegetable oil for frying

Instructions

• In a large mixing bowl, blend the sausage meat, Dijon mustard, salt and black pepper.
• Place the flour, seasoned bread crumbs with Parmesan cheese and lightly beaten eggs in 3 separate bowls or shallow pie plates for dredging.
• Divide sausage mixture into 6 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.
• 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

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 Anne

Calories: 231

Course: Breakfast

Cuisine: English

Keyword: how to make scotch eggs, scotch eggs

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