Scotch Egg

Scotch Egg is a hard (or soft!) boiled egg encased in sausage meat, coated in breadcrumbs, and then deep fried until golden and crisp. Perfect lunch box, picnic, or protein rich on-the-go snack!

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.

So a Scotch Egg is Scottish, right?

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.

Scotch Eggs have layers of flavor with a creamy yolked hard boiled egg, seasoned sausage, and a crispy outside.

layers of flavor

• 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. Next time, I’m going to leave them runny!
• 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. I think spicy sausage would be 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!

Regardless, don’t skip the breading process. Coating the sausage in flour, then egg, then breadcrumbs, helps it all adhere better.

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 using hard boiled eggs we love!

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

watch the video for Scotch Egg

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How To Make this Scotch Egg Recipe

Scotch Eggs

Scotch Eggs are a hard (or soft!) boiled egg encased in sausage meat, coated in breadcrumbs, and then deep fried until golden and crisp. Perfect lunch box, picnic, or protein rich on-the-go snack!

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Course: Breakfast

Cuisine: British

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

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 6

Calories: 470kcal

Ingredients

• 6 Hard Boiled Eggs
• 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!

Notes

1. 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. 
2. You don’t want to overcrowd your pan, causing the oil temperature to drop, so cook the eggs in batches if necessary.

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

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