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Scotch Eggs
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Scotch Eggs Recipe You Will Instantly Love and Crave

Discoverhow to make delicious Scotch Eggs at home with this easy recipe. Crispy on theoutside, savory on the inside—perfect for any occasion!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 Scotch eggs
Course: Main Course, Snack
Cuisine: British
Calories: 320
Ingredients Method Notes

Ingredients
  

Here’s what you’ll need:
  • 6 large eggs – plus 2 extra for coating
  • 1 pound about 450g sausage meat – pork is classic, but feel free to swap in chicken, turkey, or even plant-based sausage if you prefer
  • 1 cup all-purpose flour – for dredging
  • 1½ cups breadcrumbs – panko breadcrumbs give an extra crispy crunch but regular ones work too
  • Salt and pepper – to season the sausage and the coating
  • Optional spices – a pinch of paprika mustard powder, or cayenne can add a flavorful kick
  • Vegetable oil – for deep-frying or a light cooking spray if baking
Optional for serving:
  • Mustard dipping sauce or your favorite aioli for that ultimate pub-style experience
Pro Tip: If you’re aiming for a lighter version, you can swap the deep-frying method for an oven-baked Scotch eggs approach — just a little spray of oil and a hot oven will still give you that crave-worthy crispness!

Method
 

Boil the Eggs
  1. Bring a pot of water to a gentle boil.
  2. Carefully add 6 eggs and cook for 6 minutes for soft centers or 9 minutes for fully hard-boiled eggs.
  3. Immediately transfer them to an ice bath to stop the cooking. Once cool, gently peel the eggs and set aside.
Tip: Slightly undercooked eggs are easier to peel — and they finish cooking perfectly when fried or baked!
    Prepare the Coating Station
    1. In one shallow bowl, add the flour.
    2. In a second bowl, beat the 2 extra eggs.
    3. In a third bowl, pour in the breadcrumbs.
    4. Setting up this “assembly line” makes coating the eggs a breeze!
    Wrap the Eggs
    1. Divide the sausage meat into 6 equal portions.
    2. Flatten each portion into a thin patty.
    3. Gently wrap the sausage around each peeled egg, smoothing it out so there are no cracks. Try to keep the layer even for consistent cooking.
    Pro Tip: Wet your hands slightly — it helps prevent the sausage from sticking!
      Coat the Eggs
      1. Roll each sausage-wrapped egg in the flour, tapping off the excess.
      2. Dip into the beaten egg.
      3. Finally, roll in breadcrumbs until fully coated.
      4. This triple-coating technique is what gives you that irresistibly crunchy Scotch egg!
      5. Cook to Golden Perfection
      To Deep-Fry:
      1. Heat oil in a deep fryer or large skillet to 350°F (175°C).
      2. Carefully lower the Scotch eggs into the oil and fry for about 5–6 minutes, turning as needed, until golden and crispy.
      3. To Bake (for a lighter option):
      4. Preheat your oven to 400°F (200°C).
      5. Place the Scotch eggs on a baking sheet lined with parchment paper.
      6. Lightly spray them with cooking oil.
      7. Bake for 25–30 minutes, flipping halfway through, until golden and cooked through.
      Rest and Serve
      1. Let the Scotch eggs cool slightly before slicing or serving whole.
      2. Pair with a tangy mustard dipping sauce for the ultimate flavor boost!

      Notes

      Nutrition Information (per serving)
      • Calories: 320
      • Fat: 20g
      • Saturated Fat: 7g
      • Carbohydrates: 20g
      • Fiber: 1g
      • Sugar: 1g
      • Protein: 15g
      • Cholesterol: 180mg
      • Sodium: 600mg