Scotch Eggs

These are the best homemade Scotch Eggs! Tender hard boiled eggs encased in sausage and coated in a crispy breadcrumb shell. Perfect lunchbox, picnic, or protein rich on-the-go snack. 

More breakfast recipes using sausage we love include our hash brown egg casserole and breakfast burritos!

Homemade Scotch Egg Recipe

I found yet another new home for my perfect hard boiled eggs. Have you ever made a Scotch Egg? They’re hard boiled eggs, wrapped in sausage meat, then coated in breadcrumbs, and deep fried. I’m smitten.

What is a Scotch Egg?

Contrary to popular belief, Scotch Eggs actually have little (if anything) to do with Scotland. The Scotch Egg is said to have been originally created by the British department store Fortnum & Mason in 1738, from kitchen assistant Lucy-Ruth Hathaway, who was from London, England. The eggs soon became a British picnic staple. The name “Scotch” comes from the term “scotched,” referring to the preparation method of coating something with breadcrumbs and frying it, not in reference to Scotland at all.

They have since become a popular menu item in pubs and restaurants worldwide.

Ingredients Needed

Scotch Eggs have layers of flavor with a creamy yolked hard boiled egg, seasoned sausage, and a crispy outside. Here’s the breakdown.
(Scroll below to the printable recipe card for details and measurements.)

• The Eggs – you can use hard boiled eggs or soft boiled for Scotch Eggs, just keep in mind that the eggs will continue to cook as they’re being fried. So, I recommend boiling your eggs just a touch shorter than you normally would. For example, I usually cook my eggs for 12 minutes, but for these Scotch Eggs I cooked them for 10 instead. Just depends how you like your yolk. They’re also so good with a runny yolk!
• The Sausage – I made these once with mild Italian sausage and once with sweet breakfast sausage. I preferred the sweet sausage a little more, but both were great. Spicy sausage is awesome too, for added heat and flavor.
• The Breading – I definitely recommend using Japanese Panko breadcrumbs, as opposed to Italian breadcrumbs. Panko breadcrumbs are light and flakey and give these a way better crispy crust. The added Parmesan gave them that something extra. I might try white cheddar Cheez-It cracker crumbs some day!

Video: How to Make a Scotch Egg 

Making a scotch egg is very easy. Follow the directions included below in the convenient printable recipe card and don’t miss the video below.

Recipe Variations

• Air Fryer Scotch Eggs. To cut calories, Air Fry at 400°F for 15 minutes, turning once at about 7 minutes, until golden brown.
• Baked Scotch Eggs. Bake at 400°F for about 30 min.

What to Serve with Scotch Eggs

Scotch Eggs are great for breakfast or with a salad for a light lunch or dinner, served with a little grainy mustard or hot sauce. They can be eaten warm or cold, which makes them a perfect portable snack for a picnic or lunch box. Finger food-e-licious!

More Recipes with Hard Boiled Eggs:

• Soy Sauce Eggs
• Beet Pickled Eggs
• Easy Egg Salad
• Classic Deviled Eggs
• Deviled Egg Pasta Salad

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Scotch Eggs

5 from 7 votes

These are the best homemade Scotch Eggs! Tender hard boiled eggs encased in sausage and coated in a crispy breadcrumb shell. Perfect lunchbox, picnic, or protein rich on-the-go snack. 

Print Recipe Rate Recipe Pin Recipe

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings: 6

Ingredients

• 6 Hard Boiled Eggs (see note)
• 1 pound sausage (sweet breakfast or mild Italian)
• 1/2 cup flour
• 1 large egg
• 1 tablespoon milk
• 1 cup panko breadcrumbs
• 3 tablespoons grated Parmesan cheese
• salt and pepper
• vegetable oil , for frying
• mustard or hot sauce , for serving

Instructions

• Shape sausage meat into a flat round and then wrap around each egg until completely enclosed and sealed. 
• Place the flour in one shallow bowl, beat the egg and milk together in another shallow bowl, then stir together the breadcrumbs, Parmesan, and a touch of salt and pepper in a third shallow bowl.
• In a medium pan, heat about 2 cups of oil. While it heats up, dredge each sausage-coated egg in the flour, shaking off any excess, then roll in the egg mixture, then in the breadcrumbs, making sure it is completely covered with each step.
• Drop a few breadcrumbs in the oil; if it sizzles right away, the oil is ready.
• Using a small stainless steel slotted spoon or Asian Spider Strainer, gently place the eggs in the hot oil once at a time, maintaining an oil temperature of about 350 degrees F, so the breadcrumbs don’t burn. Gently turn the egg with the strainer on all sides, doing this frequently, until the sausage is cooked through and the breading is golden brown and crispy, about 5 minutes.
• Transfer eggs to a paper towel-lined plate to drain off grease.
• Serve warm or cold with some grainy mustard or hot sauce!

Video

Notes

The egg. You can use a hard boiled egg or soft boiled for Scotch Eggs, just keep in mind that the eggs will continue to cook as they’re being fried. So, I recommend boiling your eggs just a touch shorter than you normally would. For example, I usually cook my eggs for 12 minutes, but for these Scotch Eggs I cooked them for 10 instead. Just depends how you like your yolk. If you like a runny yolk, consider only boiling them for 8 minutes.

Don’t overcrowd the pan. You don’t want to overcrowd your pan, causing the oil temperature to drop, so cook the eggs in batches if necessary.

Air Fryer Scotch Eggs. To cut calories, Air Fry at 400°F for 15 minutes, turning once at about 7 minutes, until golden brown.

Baked Scotch Eggs. Bake at 400°F for about 30 min.

Nutrition

Calories: 470kcal | Carbohydrates: 15g | Protein: 22g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 278mg | Sodium: 668mg | Potassium: 294mg | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 0.5mg | Calcium: 86mg | Iron: 2.6mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Breakfast

Cuisine: British

Keyword: Deep Fried Hard Boiled Eggs, hard boiled eggs, Scotch Eggs

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