Boil the Eggs

• Bring a pot of water to a gentle boil.
• Carefully add 6 eggs and cook for 6 minutes for soft centers or 9 minutes for fully hard-boiled eggs.
• 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

• In one shallow bowl, add the flour.
• In a second bowl, beat the 2 extra eggs.
• In a third bowl, pour in the breadcrumbs.
• Setting up this “assembly line” makes coating the eggs a breeze!

Wrap the Eggs

• Divide the sausage meat into 6 equal portions.
• Flatten each portion into a thin patty.
• 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

• Roll each sausage-wrapped egg in the flour, tapping off the excess.
• Dip into the beaten egg.
• Finally, roll in breadcrumbs until fully coated.
• This triple-coating technique is what gives you that irresistibly crunchy Scotch egg!
• Cook to Golden Perfection

To Deep-Fry:

• Heat oil in a deep fryer or large skillet to 350°F (175°C).
• Carefully lower the Scotch eggs into the oil and fry for about 5–6 minutes, turning as needed, until golden and crispy.
• To Bake (for a lighter option):
• Preheat your oven to 400°F (200°C).
• Place the Scotch eggs on a baking sheet lined with parchment paper.
• Lightly spray them with cooking oil.
• Bake for 25–30 minutes, flipping halfway through, until golden and cooked through.

Rest and Serve

• Let the Scotch eggs cool slightly before slicing or serving whole.
• Pair with a tangy mustard dipping sauce for the ultimate flavor boost!