Scotch Eggs
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These Scotch Eggs take the humble hard-boiled egg to a whole new level by wrapping it in sausage, breading it, and frying it until golden brown. They’re a delicious and hearty addition to any meal, and are easy and satisfying to make.
I absolutely love making Scotch Eggs, especially when I want to impress my friends with something a little different. For those who haven’t tried them yet, Scotch Eggs are a classic British snack that combines hard-boiled eggs wrapped in savory sausage, coated in breadcrumbs, and fried to golden perfection. They’re the perfect blend of crispy, tender, and flavorful – and surprisingly easy to make at home!
Before You Begin
- Choose Your Eggs: Decide whether you prefer soft-boiled or hard-boiled eggs. Soft-boiled eggs will have a runnier yolk, while hard-boiled eggs will be fully set. Adjust your simmering time accordingly – 4-5 minutes for soft-boiled, 7-8 minutes for hard-boiled.
- Cool Quickly: After boiling, immediately transfer the eggs to a bowl of ice water. This stops the cooking process and makes peeling much easier.
- Thin Patties: Flatten the sausage into thin patties before wrapping them around the eggs. This helps the sausage cook evenly and fully encase the egg.
- Firm Seal: Press the sausage firmly around the egg to seal it completely. This prevents any gaps that might cause the sausage to split during frying.
- Bread Evenly: Roll the sausage-wrapped eggs in seasoned flour, then dip in beaten eggs, and finally coat with breadcrumbs. Make sure each layer covers the egg entirely for a crispy, even coating.
- Frying Temperature: Heat the oil to 350°F (175°C) and maintain this temperature while frying. This keeps the Scotch Eggs cooking evenly without burning the outside.
- Drain Excess Oil: Use a slotted spoon to transfer the fried Scotch Eggs to a paper towel-lined plate or a baking sheet with a rack on it. This helps drain any excess oil, keeping them crispy and not greasy.
Ingredients You’ll Need
- Large Eggs: Form the core of each Scotch Egg. Boil them to your preferred level – soft or hard.
- Breakfast Sausage: I like to use breakfast sausage but feel free to use your favorite such as Italian sausage.
- Flour, Breadcrumbs And Eggs: You’ll need to dredge your Scotch eggs through seasoned flour, eggs and some breadcrumbs. I used seasoned Italian breadcrumbs, but Panko breadcrumbs are a great substitute.
- Vegetable Oil: Used for frying the Scotch Eggs to a golden brown. Opt for an oil with a high smoke point like canola or peanut oil.
- Seasonings: I used a combination of salt, pepper and some sweet paprika, but feel free to season the flour with your preferred spices and herbs.
Place 4 large eggs in a saucepan and cover them with cold water. Bring to a boil, then reduce the heat and simmer for 4-5 minutes for soft-boiled or 7-8 minutes for hard-boiled. Transfer the eggs to a bowl of ice water to cool. Once cool, peel the eggs and set them aside.
Tip: Cooling the eggs quickly in ice water makes them easier to peel.
In a medium bowl, combine ½ cup of all-purpose flour, 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of sweet paprika. Set up three shallow bowls: one with the seasoned flour, one with 2 beaten eggs, and one with 1 cup of breadcrumbs.
Tip: Having a breading station organized helps streamline the coating process.
Divide 1 pound of breakfast sausage into 4 equal portions. Flatten each portion into a thin patty. Place a peeled egg in the center of each patty and wrap the sausage around the egg, pressing to seal completely.
Tip: Flattening the sausage evenly helps it cook thoroughly.
Roll each sausage-wrapped egg in the seasoned flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs. Make sure each egg is fully covered.
Tip: Coating the eggs in layers helps achieve a crispy exterior.
Heat about 2 inches of vegetable oil in a deep saucepan or skillet to 350°F (175°C). Carefully lower each Scotch Egg into the hot oil and fry for about 5-6 minutes, turning occasionally, until the sausage is cooked through and the coating is golden brown. Use a slotted spoon to transfer the Scotch Eggs to a paper towel-lined plate to drain any excess oil. Allow them to cool slightly before serving.
Tip: Turning the eggs occasionally helps them cook evenly on all sides.
Frequently Asked Questions
Can I make Scotch Eggs ahead of time?
Yes, you can prepare the Scotch Eggs up to the frying stage and refrigerate them for up to 24 hours. When ready to serve, fry them as directed.
Can I bake Scotch Eggs instead of frying them?
Yes, you can bake Scotch Eggs. Preheat your oven to 400°F (200°C) and bake them on a parchment-lined baking sheet for 25-30 minutes, or until the sausage is cooked through and the coating is golden brown.
How do I prevent the sausage from splitting while frying?
Make sure to press the sausage firmly around the egg and seal it completely. Wrapping the eggs tightly helps prevent any gaps that might cause the sausage to split during frying.
Can I air fry Scotch Eggs?
Yes, you can air fry Scotch Eggs. Preheat your air fryer to 375°F (190°C). Place the Scotch Eggs in the air fryer basket and cook for 12-15 minutes, turning them halfway through, until the sausage is cooked and the coating is golden brown.
How do I store leftover Scotch Eggs?
Store leftover Scotch Eggs in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for about 10 minutes to maintain their crispiness.
Can I freeze Scotch Eggs?
Absolutely! Allow the Scotch Eggs to cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight before reheating.
More Delicious British Recipes
- Sticky Toffee Pudding
- Fish and Chips
- Bakewell Tart
- Beef Wellington
- Toad In The Hole
- Huevos Rancheros
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Scotch Eggs
Ingredients
- 4 large eggs
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon sweet paprika
- 2 large eggs (beaten)
- 1 cup breadcrumbs
- 1 pound breakfast sausage
- vegetable oil (for frying)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Place the 4 large eggs in a saucepan and cover them with cold water. Bring to a boil, then reduce the heat and simmer for 4-5 minutes for soft-boiled or 7-8 minutes for hard-boiled. Transfer the eggs to a bowl of ice water to cool. Once cool, peel the eggs and set them aside.
- In a medium bowl, season the flour with salt, black pepper, and paprika. Set up a breading station with three shallow bowls: one with the seasoned flour, one with the beaten eggs, and one with the breadcrumbs.
- Divide the breakfast sausage into 4 equal portions. Flatten each portion into a thin patty. Place a peeled egg in the center of each patty and wrap the sausage around the egg, pressing to seal completely.
- Roll each sausage-wrapped egg in the seasoned flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs. Ensure each egg is fully covered.
- Heat about 2 inches of vegetable oil in a deep saucepan or skillet to 350°F (175°C). Carefully lower each Scotch egg into the hot oil and fry for about 5-6 minutes, turning occasionally, until the sausage is cooked through and the coating is golden brown.
- Use a slotted spoon to transfer the Scotch eggs to a paper towel-lined plate to drain any excess oil. Allow them to cool slightly before serving.
Notes
- Use cold eggs to make peeling easier after boiling.
- Season the flour with salt, pepper, and paprika for extra flavor.
- Ensure the sausage is evenly wrapped around the egg to prevent splitting during cooking.
- For a healthier option, air fry or bake the Scotch Eggs instead of frying.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
