Okay, so you know those moments when you’re just craving something savory, crispy on the outside, but with that soft, rich egg center? That’s exactly where these Scotch Eggs come in. I made these on a lazy Sunday afternoon, and let me tell you, they didn’t even last an hour in the kitchen. Between the crispy sausage coating and that golden yolk inside—ugh, just so good.
If you’ve never made Scotch Eggs at home before, don’t worry—it’s a lot simpler than it sounds. Once you do it once, it becomes one of those go-to comfort recipes. And yes, they’re way better homemade than anything you’d buy pre-made at the store.
Why You’ll Love This Recipe
- Crunchy outside, soft and rich inside? That texture combo is unbeatable
- Surprisingly easy, even if you’re new to cooking
- Perfect for brunch, picnics, or a fun dinner appetizer
- Super customizable—you can play with seasoning or even use different meats
- Totally make-ahead friendly (yes, you can prep these ahead of time!)
Ingredients
Here’s what you’ll need to make these cozy little bites. Don’t worry if you don’t have everything right now—you’ll find the full list of ingredients below in the recipe card.
- Eggs (obviously, right?)
- Breakfast sausage or ground pork
- Breadcrumbs (panko gives it the best crunch)
- Flour
- Mustard or your favorite seasoning
- Salt and pepper
- Oil for frying
Step One: Boil and Peel the Eggs
Start by boiling your eggs. I usually go for a soft to medium-boil (about 7–8 minutes), so the yolk is still a little jammy, but it’s totally up to you. After boiling, place them in an ice bath for a few minutes—this makes peeling so much easier.
Step Two: Wrap the Eggs in Sausage
Now here’s where the magic starts. Take a ball of seasoned sausage meat and flatten it in your hand, then gently wrap it around each peeled egg. Make sure the sausage is fully covering the egg—no gaps!
Step Three: Breading Time
Set up your breading station with three bowls: flour, beaten egg, and breadcrumbs. First, roll your sausage-covered egg in flour, then dip it into the egg wash, and finally coat it with breadcrumbs. Press gently so the coating sticks really well.
Step Four: Fry Until Golden
Heat your oil in a deep pan or fryer to about 350°F (175°C). Fry each Scotch Egg for about 5–6 minutes until golden and crispy on all sides. If you’re unsure if the sausage is fully cooked, you can finish them off in the oven at 375°F for about 10 minutes.
Step Five: Let Them Cool (Just a Bit!)
Once they’re fried and crispy, place them on paper towels to drain. Give them a few minutes to cool down before slicing—those yolks will stay warm and beautiful.
Expert Tips and Tricks
- Wet your hands slightly when wrapping the sausage around the eggs—it helps stop sticking
- For extra flavor, mix a little Dijon mustard or fresh herbs into the sausage
- Don’t overcrowd the fryer—fry in batches for even cooking
- If you’re baking instead of frying, spray with oil for a good crispy finish
Recipe Variations and Possible Substitutions
- Use turkey sausage or even chicken sausage for a lighter version
- Want a bit of heat? Add crushed red pepper or cayenne to the meat
- Try coating in crushed cornflakes instead of breadcrumbs for extra crunch
- Swap out the regular eggs for quail eggs to make mini versions (perfect for parties!)
Serving and Pairing Suggestions
These are amazing on their own, but here are a few ways I love serving them:
- Slice in half and serve with grainy mustard or a tangy aioli
- Pair with a simple arugula salad or slaw for a fresh contrast
- Serve warm for brunch alongside roasted potatoes
- For a British-style lunch, plate with pickles, crusty bread, and a pint of beer
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in a 350°F oven for about 10 minutes, or until warmed through. You can also slice them and reheat in a skillet with a little oil for extra crispiness.
FAQs
Can I bake these instead of frying?
Absolutely. Bake at 375°F for about 25–30 minutes, flipping halfway through. They won’t be quite as crispy, but still super tasty.
Can I make these ahead of time?
Yes! You can prep the eggs, wrap them in sausage, and even bread them in advance. Just keep them chilled until you’re ready to fry or bake.
What kind of sausage should I use?
I usually use seasoned breakfast sausage, but you can go with any ground meat you like—just season it well.
Are Scotch Eggs served hot or cold?
They’re traditionally served cold or at room temp (especially in British lunchboxes), but I personally love them slightly warm with a dipping sauce.
Conclusion
These Scotch Eggs are one of those classic comfort foods that feel a little fancy, but they’re actually super easy to make. Whether you’re planning brunch, packing a picnic, or just want something cozy and different for dinner—this recipe totally delivers.
Print
Scotch Eggs
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8–10 servings 1x
- Category: Appetizer, Snack
- Method: Frying (with optional baking)
- Cuisine: British
Description
Crispy on the outside, soft and savory on the inside—these homemade Scotch Eggs are the ultimate comfort food. Perfect for brunch, picnics, or just a cozy night in, they’re way easier to make than you’d think!
Ingredients
- 6 large eggs (plus 2 extra for breading)
- 1 lb breakfast sausage or ground pork
- 1 cup all-purpose flour
- 1 1/2 cups panko breadcrumbs
- 1 tablespoon Dijon mustard (optional)
- Salt and pepper to taste
- Oil for frying
Instructions
- Boil 6 eggs for 7–8 minutes, then transfer to an ice bath and peel.
- Season sausage with salt, pepper, and mustard if using. Divide into 6 equal portions.
- Flatten each sausage portion and gently wrap around each egg, sealing completely.
- Set up breading station: one bowl flour, one bowl with 2 beaten eggs, and one with panko.
- Roll each sausage-wrapped egg in flour, dip in egg wash, then coat with breadcrumbs.
- Heat oil to 350°F. Fry Scotch Eggs for 5–6 minutes until golden and crisp. Optionally, bake at 375°F for 10 minutes after frying.
- Drain on paper towels and cool slightly before serving.
Notes
- For crispier texture, use panko breadcrumbs.
- Use wet hands when shaping sausage to prevent sticking.
- To bake only: Spray with oil and bake at 375°F for 25–30 mins, flipping halfway.
- Swap pork for turkey sausage or make mini versions with quail eggs for a twist.
Nutrition
- Serving Size: 1 Scotch Egg
- Calories: 310
- Sugar: 1g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 16g
- Cholesterol: 215mg