Scotch Eggs

Now here’s a recipe from across the pond that we’ve been making over and over. Scotch Eggs are boiled eggs encased in savory sausage, coated in breadcrumbs, and then fried crisp. This iconic British pub food is perfect as an appetizer, grab-and-go lunch, or even school snack.

We first came across Scotch Eggs several years back on a trip to England. Ever since then, we’ve been wanting to bring them to GypsyPlate. The only problem was, they’re so good we always ate them too fast to take pictures!

What Are Scotch Eggs?

Scotch eggs are one of those uniquely British dishes like Toad in the Hole or Bubble and Squeak that’ll have you faking a Cockney accent after the first bite.

They are a classic British pub and picnic food made by wrapping boiled eggs in sausage meat, coating them in breadcrumbs, and cooking them until golden and crispy.

When you cut one open, you get layers of crunchy coating, juicy sausage, and a perfectly cooked egg in the center. Some versions have fully hard boiled eggs, while others keep the yolk soft and jammy, which has become especially popular these days.

Despite the name, Scotch Eggs aren’t necessarily from Scotland. The origins are murky, but it seems that they first came about in England sometime in the 18th or 19th century. Some have even speculated that they were inspired by the Nargesi kofta, a Mughlai dish where boiled eggs are encased in spiced meat.

Whenever or wherever they come from, Scotch eggs are a popular portable food all over the UK.

Ingredient Notes

You will find ingredient amounts in the recipe card at the end of this post. Here are the things you will need:

• Eggs – Naturally. You can either hard or soft boil them, according to your preference. A couple will also be used for dredging. I use large eggs, note that boiling time will vary if using other sizes.
• Sausage – You can use any pork sausage of your choice here. Bangers are most traditional, if you can find them (check specialty grocery stores). If you can’t my top recommendation is breakfast sausage. Try different varieties and see what you like best.
• Flour – For dredging.
• Breadcrumbs – Also for dredging. I typically use plain breadcrumbs, but you could also used seasoned or even panko.
• Salt and pepper – Basic seasonings.
• Oil – For frying. Canola or vegetable oil work great.

How To Make Scotch Eggs

Boil eggs: Bring a large pot of water to a boil. One at a time, gently lower in 6 eggs. Cook to preferred doneness (6 minutes for runny soft boiled eggs, 7 minutes for soft boiled eggs, 9-10 minutes for hard boiled eggs). After the indicated time, place them immediately in an ice water bath to stop them from further cooking. Once cooled, peel under running water.

Prep dredging stations: Prepare three bowls, one with flour, one with breadcrumbs, and one with remaining 2 eggs, whisked. Add salt and pepper to each, and mix them well.

Prep sausage: If sausage is in link form, remove casings. Divide the sausage into 6 equal-sized balls. Place each ball between two pieces of parchment paper, and flatten to about 6-7 inch round disks.

Form Scotch eggs: Dry the peeled eggs well. Dredge one egg in flour, then place it in the center of a sausage disk. Gently wrap the sausage around the egg until it is completely enclosed in sausage, pinching at the seams to seal them. Then, dredge the sausage encased egg in flour, followed by whisked egg, and finally breadcrumbs. Repeat with remaining five eggs.

Fry: Heat about 3 inches of oil in a deep pot until it reaches 350°F. Gently lower 2-3 eggs, depending on the size of your pot, into the hot oil. Fry for 4-5 minutes, turning a few times with a spoon, until they are deep golden brown. Remove to a paper towel lined plate. Repeat with remaining eggs.

Serve: Scotch eggs can be enjoyed hot, cold or at room temperature. If you wish to heat up cold scotch eggs, place them in a pre-heated oven, air fryer or toaster oven at 350°F until warmed through.

They’re great served with dipping sauces, especially mustard-based. I like to make a 50/50 mix of honey and Coleman’s English style mustard.

Tips

• The ice bath is important: Don’t skip shocking the eggs in ice water immediately after boiling. It stops the cooking instantly, otherwise your eggs will be way more cooked than you may intend.
• Chill before frying for extra stability: If your Scotch Eggs feel soft or loose, refrigerate them for 15-20 minutes before frying. Cold sausage holds its shape much better in hot oil.
• Watch your oil temperature carefully: 350°F is the magic zone. Too hot and the breadcrumbs brown before the sausage cooks through. Too cool and they soak up oil

Alternate Cooking Methods

If you’re looking for a little lighter Scotch egg, or just less mess, you can cook them in the oven or in an air fryer.

In either case, prep your Scotch eggs as normal, then preheat oven or air fryer to 375°F. Bake for 25-30 minutes or air fry for 15 minutes, turning halfway through.

Variations

The two most obvious way to customize your Scotch eggs are swapping in different varieties of sausage and cooking your egg yolks either runny or firm. But, as with just about anything, there are always more alternatives.

One of the most well known is the Manchester Egg. It features a pickled egg wrapped in pork and Lancashire black pudding. I’ve never tried one, but if you do please let me know how it is.

Vegetarians make them with fake sausage or other things. Someone even went as far as to wrap a boiled ostrich egg with a coating of peas and cheese. This 8.341-kilogram creation won a Guinness World Record certification.

There is even such thing as a salmon scotch egg. Yes, really. We tried them in England, and they were great.

Try these sausage wrapped eggs from England, I bet they will become one of your new favorite snacks. They’re versatile, fun and downright delicious.

More great egg dishes:
Indian Egg Bhurji
Mayak Eggs
Denver Omelet
Zucchini Slice
Eggs in Purgatory
Menemen
Migas

Recipe Video

Scotch Eggs

Yield: 6 eggs

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Scotch Eggs are crispy sausage-wrapped boiled eggs with a crunchy breadcrumb coating. A classic British pub snack perfect for lunch or appetizers.

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Ingredients

• 8 large eggs, divided
• 1 pound pork sausage
• 1 cup all-purpose flour
• 1 cup breadcrumbs
• salt, to taste
• pepper, to taste
• oil, for frying

Instructions

1. Bring a large pot of water to a boil. One at a time, gently lower in 6 eggs. Cook to preferred doneness (6 minutes for runny soft boiled eggs, 7 minutes for soft boiled eggs, 9-10 minutes for hard boiled eggs). After the indicated time, place them immediately in an ice water bath to stop them from further cooking. Once cooled, peel under running water.
2. Prepare dredging station with three bowls, one with flour, one with breadcrumbs, and one with remaining 2 eggs, whisked. Add salt and pepper to each, and mix them well.
3. If sausage is in link form, remove casings. Divide the sausage into 6 equal-sized balls. Place each ball between two pieces of parchment paper, and flatten to about 6-7 inch round disks.
4. Dredge one egg in flour, then place it in the center of a sausage disk. Gently wrap the sausage around the egg until it is completely enclosed in sausage, pinching at the seams to seal them. Then, dredge the sausage encased egg in flour, followed by whisked egg, and finally breadcrumbs. Repeat with remaining five eggs.
5. Heat about 3 inches of oil in a deep pot until it reaches 350°F. Gently lower 2-3 eggs, depending on the size of your pot, into the hot oil. Fry for 4-5 minutes, turning a few times with a spoon, until they are deep golden brown. Remove to a paper towel lined plate. Repeat with remaining eggs.

Notes

1. You can use any pork sausage of your choice here. Bangers are most traditional, if you can find them (check specialty grocery stores). If you can't my top recommendation is breakfast sausage. Try different varieties and see what you like best.
2. Scotch eggs can be enjoyed, cold, hot or at room temperature. If you wish to heat up cold scotch eggs, place them in a pre-heated oven, air fryer or toaster oven at 350°F until warmed through.
3. They're great served with dipping sauces, especially mustard-based. I like to make a 50/50 mix of honey and Coleman's English style mustard.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 659Total Fat 30gSaturated Fat 9gUnsaturated Fat 21gCholesterol 315mgSodium 998mgCarbohydrates 63gFiber 3gSugar 4gProtein 32g

Nutrition information is automatically calculated, so should only be used as an approximation.

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