Scotch eggs are a classic British snack that combines crispy, golden-brown breadcrumbs, flavorful sausage meat, and a perfectly cooked egg at the center. Whether you prefer a soft, slightly runny yolk or a firm, fully cooked one, Scotch eggs are a satisfying treat for breakfast, picnics, or even a party appetizer.
The combination of the crunchy coating and the savory sausage makes them truly irresistible. This recipe will guide you through each step to ensure a perfect Scotch egg—crispy on the outside, juicy on the inside, and full of flavor. Place the eggs in a saucepan and cover them with cold water.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook the eggs for 6-7 minutes for a slightly soft yolk or 8-9 minutes for a fully hard-boiled yolk. Immediately transfer the eggs to a bowl of ice water to cool completely. This stops the cooking process and makes them easier to peel.
Once cooled, carefully peel the eggs and set them aside. In a mixing bowl, combine the sausage meat, Dijon mustard, thyme, parsley, smoked paprika, salt, and black pepper. Mix well until all the ingredients are evenly distributed. Divide the sausage mixture into 4 equal portions (about 100g each).
Lightly dust each boiled egg with flour. This helps the sausage meat adhere to the egg. Take one portion of the sausage mixture and flatten it in your hand into a thin patty. Place a floured egg in the center and gently wrap the sausage meat around it, ensuring the egg is completely covered.
Smooth out any seams or cracks. Repeat this process for the remaining eggs. Set up a breading station with three shallow bowls: one with flour, one with the beaten egg, and one with breadcrumbs. Roll each sausage-wrapped egg in the flour, shaking off any excess.
Dip it into the beaten egg, ensuring it’s fully coated. Finally, roll it in the breadcrumbs, pressing gently to ensure an even, thick coating. Repeat the egg wash and breadcrumb steps for an extra-crispy finish if desired. Heat vegetable oil in a deep fryer or a heavy-bottomed pot to 170°C (340°F).
The oil should be deep enough to fully submerge the Scotch eggs. Carefully lower each Scotch egg into the hot oil using a slotted spoon. Fry 2 at a time to avoid overcrowding and maintain the oil temperature. Fry for 5-6 minutes, turning occasionally, until the coating is golden brown and crispy.
Remove the Scotch eggs from the oil and drain them on a wire rack or paper towels to remove excess oil. Allow the Scotch eggs to cool slightly before serving. They can be enjoyed warm or cold. Serve with your choice of dipping sauces, such as English mustard, spicy mayo, or a tangy chutney.
For a complete meal, pair them with a fresh green salad or some pickles.
Expert Tips for the Best Scotch Eggs;
Chill the wrapped eggs: If time allows, refrigerate the sausage-wrapped eggs for 15-20 minutes before breading. This helps them hold their shape while frying.
Double coat for extra crunch: Dipping twice in egg and breadcrumbs creates a thicker, crispier crust.
Oil temperature is key: Keep the oil at 170-175°C (340-350°F) to avoid soggy or greasy Scotch eggs.
Test one first: Fry one egg first to check the coating and cooking time before frying the rest.
Baking option: For a healthier alternative, bake at 200°C (400°F) for 25 minutes, flipping halfway through.
Customization and Variations;
Different meats: Try chicken, turkey, or even spicy chorizo instead of pork sausage.
Vegetarian version: Use mashed chickpeas or seasoned mashed potatoes as a coating.
Spicy kick: Add chopped jalapeños or chili flakes to the sausage mixture.
Cheesy twist: Mix grated cheddar or parmesan into the sausage for a cheesy flavor.
Gluten-free option: Use gluten-free breadcrumbs and flour.
Serving Suggestions;
Scotch eggs are incredibly versatile. Here are some ways to enjoy them:
Classic picnic style: Serve cold with pickles and a fresh salad.
Breakfast: Pair with toast, sautéed mushrooms, and baked beans.
Pub-style meal: Serve with fries and a side of coleslaw.
Fancy appetizer: Slice into halves and serve with a mustard mayo dip.
Storage, Reheating, and Make-Ahead Tips;
Storage: Keep leftover Scotch eggs in an airtight container in the fridge for up to 3 days.
Reheating:
Oven: Bake at 180°C (350°F) for 10 minutes to crisp up the coating.
Air fryer: Heat at 175°C (350°F) for 5 minutes.
Microwave: Not recommended, as it makes the coating soggy.
Make-ahead: Assemble and coat the eggs in advance, then refrigerate for up to 24 hours before frying.
Scotch eggs are a fun and delicious dish that’s perfect for any occasion. Whether you enjoy them warm or cold, their crunchy, savory goodness never disappoints.
With this detailed recipe, you can create your own perfect Scotch eggs at home, customized to your taste.
Ingredients;
- 4 large eggs (for boiling)
- 400g (14 oz) sausage meat (or remove casings from sausages)
- 1 teaspoon Dijon mustard (optional, for added flavor)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon fresh parsley, finely chopped
- Salt and black pepper (to taste)
- ½ teaspoon smoked paprika (optional, for a smoky flavor)
- 2 tablespoons plain flour (for coating)
- 1 beaten egg (for egg wash)
- 100g (1 cup) breadcrumbs (preferably panko for extra crispiness)
- Vegetable oil (for deep frying)
