Scotch Eggs are a British pub classic—a soft-boiled egg wrapped in savory sausage meat, coated in crispy breadcrumbs, and deep-fried until golden. Served warm or cold, they’re perfect for picnics, parties, or a hearty breakfast.
Instructions
Soft-Boil the Eggs
Bring a pot of water to a boil. Gently lower the eggs into the water and boil for 6 minutes (for jammy yolks) or 7 minutes (for slightly firmer). Transfer to an ice bath to cool completely. Peel carefully.
Prepare the Sausage
Divide the sausage meat into 4 equal portions. Flatten each portion into a thin patty large enough to wrap around an egg.
Wrap the Eggs
Place a peeled egg on each sausage patty. Gently wrap the sausage around the egg, sealing the seams completely. Roll between your palms to smooth.
Bread the Scotch Eggs
Set up a breading station: flour in one bowl, beaten eggs in another, panko in a third. Season flour with salt and pepper. Roll each sausage-wrapped egg in flour, then dip in beaten egg, then coat in panko.
Heat the Oil
In a heavy-bottomed pot, heat 2 inches of oil to 350°F (175°C).
Fry the Scotch Eggs
Carefully lower the scotch eggs into the hot oil. Fry for 5 to 7 minutes, turning occasionally, until deep golden brown and the sausage is cooked through. Drain on paper towels.
Serve
Serve warm or at room temperature.
Pro-Tips for Picture-Perfect Scotch Eggs
- Use Room Temperature Eggs: Prevents cracking during boiling.
- Chill Eggs Before Wrapping: Makes them easier to handle.
- Seal Sausage Completely: Prevents leaks during frying.
- Fry at 350°F: Ensures crispy, non-greasy results.
These Scotch Eggs are crispy, savory, and perfectly soft-centered—a classic British treat.
