Go Back
Scotch eggs have a rich background in British cuisine. They trace back to the 18th century and likely began as a simple snack. Some say they were created by a London department store to cater to travelers. Others argue they are inspired by similar dishes in France and India. Regardless of their true origin, Scotch eggs have become a classic.

Scotch Eggs

Discover the delectable world of Scotch eggs, a traditional British treat that combines a perfectly boiled egg wrapped in flavorful sausage meat, all coated in crispy breadcrumbs. Learn how to make these delightful snacks at home with easy-to-follow steps and explore creative variations to impress your friends at brunch or picnics. Click through to explore the ultimate recipe and start your journey toward creating this savory masterpiece!
Print Recipe Pin Recipe

Ingredients
  

4 large eggs

1 cup sausage meat (pork or a mixture of pork and herbs)

1/2 cup breadcrumbs (preferably panko for extra crunch)

1/4 cup all-purpose flour

1 teaspoon Dijon mustard

1 teaspoon fresh thyme, chopped

1 teaspoon smoked paprika

Salt and pepper to taste

Oil for frying (vegetable or peanut oil)

Optional: 1/4 cup grated cheese (cheddar or your favorite) for added flavor

Instructions
 

Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, then reduce the heat and simmer for 6-7 minutes for soft-boiled or 9-10 minutes for hard-boiled. After cooking, transfer them to an ice bath to stop the cooking process.

    Prepare Sausage Mixture: In a mixing bowl, combine the sausage meat, Dijon mustard, fresh thyme, smoked paprika, salt, and pepper. Mix until well blended. If using cheese, fold it gently into the mixture.

      Peel Eggs: Once the eggs have cooled, peel them gently and set them aside.

        Wrap the Eggs: Divide the sausage mixture into four equal portions. Flatten each portion into a patty and wrap it around each egg, ensuring the egg is completely covered. Smooth out the surface so there are no cracks.

          Prepare for Breading: Set up a breading station with three shallow dishes: one with flour, one with beaten egg (1 egg, beaten), and one with breadcrumbs.

            Bread the Eggs: Roll each sausage-wrapped egg in flour, shaking off the excess. Dip it in the beaten egg, then coat it thoroughly with the breadcrumbs, pressing down to adhere well.

              Fry the Eggs: In a deep skillet, heat oil to 350°F (175°C). Fry the coated Scotch eggs in batches for about 5-6 minutes, turning occasionally until golden brown and crispy. Use a slotted spoon to remove them and place them on a paper towel to drain excess oil.

                Serve: Slice the Scotch eggs in half to reveal the beautiful yolk inside or serve whole for a delightful surprise when bitten into.

                  Prep Time, Total Time, Servings: 20 min | 30 min | 4 servings

                    - Presentation Tips: Serve your Scotch eggs on a rustic wooden board with a side of grainy mustard and a sprinkle of fresh herbs. Garnish with pickles or a colorful salad for a pop of color.