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.

Overhead of 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. 

With lots of protein- literally egg and meat- they kept you feeling full for hours. And carbs. Can’t forget the carbs. 

Scotch Eggs can be made with either hard or soft boiled egg. In all honesty, I have never been good at a soft boiled egg.

To keep intact you need to have a gentle hand to peel, wrap and bread this delicate food, so I go with hard boiled every time. 

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.
Scotch Egg dipping in Dijon mustard

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.
Pork rolled Scotch egg

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. 
Raw breaded Scotch egg

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!

Scotch Egg dipping in Dijon mustard

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.

Fried Scotch Egg

Frequently Asked Questions

Can I bake Scotch eggs?

There are many recipes out there for baked Scotch eggs, however I’ve tried this method and just don’t find it is nearly as good as a fried Scotch egg. 

Fried Scotch eggs gets a nice, crunchy crust that is practically impossible to achieve in the oven. It also prevent the interior egg from over cooking, resulting in greyish yolks. When you pan fry, you do so only to cook the exterior pork and breading and remove the egg before the actual egg inside has a chance to continue cooking.

Are Scotch Eggs Keto friendly?

My recipe for Scotch eggs are not keto friendly or gluten free seeing they use flour and bread crumbs. There are some recipes out there for keto Scotch eggs. You can still use my technique, just omit the flour, egg and breading, leaving on the sausage casing.

Why do they call them Scotch eggs?

Legend has it, that scotch eggs were originally called “scotties.” It is said that they were first made at an eatery called William J Scott & Sons, hence the name.

Scotch Egg Cut in half

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3.67 from 3 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
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

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!

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: Jessica Formicola
Calories: 231
Course: Breakfast
Cuisine: English
Keyword: how to make scotch eggs, scotch eggs
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Scotch Eggs for Pinterest
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

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Recipe Rating




Questions and Reviews

  1. 5 stars
    I love these. To cut calories, Air Fry at 400°F for 15 minutes, turning once at about 7 minutes, until golden brown. My guests love these!

  2. I have never fried my scotch eggs simply baking them will do and is much better for you.. I serve with hollondaise sauce.

    1. I’m sure it is! I love the crispy exterior from frying. Hollandaise sauce is a fabulous idea!

  3. I had Scotch eggs for the first time last year, they are incredible! I’ve wondered about how to go about making them. I’m definitely going to try this soon 😀 Pinned!