Scotch Egg Recipe

This scotch egg recipe which is hard-boiled eggs encased in sausage and then breaded and fried, is the most delicious appetizer. If you’ve never had these before, then you are in for a real treat.

My favorite part of any meal is the delicious appetizers. If you’re similar, you must try my Corn Fritters and my Deviled Eggs.

Scotch Egg

Scotch egg is a hard-boiled egg that is completely coated in the sausage that is then dredged in flour, dipped in an egg wash, covered in breadcrumbs, and fried until golden brown. While one would think this is a breakfast food given the ingredients, it is commonly served as an appetizer after being sliced in half or quartered. Scotch eggs can be served cold or hot.

The Scotch egg was created in London, England, not Scotland. It was initially created as an on-the-go meal as people from London would travel to their countryside homes. The simple recipe has since been revived and is now a staple at pubs and farmers’ markets.

Ingredients and Substitutions

• Eggs – You will need large eggs for two things. Firstly, for the egg wash and, secondly, for the hard-boiled egg encased in sausage.
• Sausage – Any good pork sausage will work. If you want to go the extra mile, use my Banger recipe for exceptional behavior.
• Flour – all-purpose flour is what is needed for the breading.
• Breadcrumbs – You can use plain breadcrumbs or panko for the outside coating of the Scotch egg.
• Oil – Any neutral flavored oil will work.
• Seasonings – If you are using a regular pork sausage like bratwurst, I like to add parsley, mustard, onion, and garlic to enhance its flavor further.

How to Make Scotch Eggs

Start by making your hard-boiled, medium-boiled, or soft-boiled eggs.

Immediately chill them in ice water after boiling them to the desired internal doneness.

Carefully peel the eggs under lukewarm water to keep them intact.

In a large bowl, if you aren’t using a pre-made authentic banger recipe, mix the sausage together with grated onion, garlic, parsley, and mustard to combine.

Next, form the sausage into 6 individual equal-sized tight balls.

Place one of the balls on a plastic wrap and press it until it is about 7” to 8” in diameter.

Put a pre-cooked egg into the center of the smashed sausage.

Grab the plastic wrap from all four corners and cold up to help start the process of the sausage wrapping around the egg.

Next, remove it from the plastic and continue gently forming the sausage around the egg entirely until it is sealed in. Repeat the process for the remaining eggs.

Dredge 1 sausage-covered egg in a bowl of flour seasoned with salt and pepper.

Transfer the egg from flour to a bowl of whisked eggs seasoned with salt and pepper and roll it around until covered.

Take it from the egg wash to a bowl of breadcrumbs seasoned with salt and pepper and coat it entirely. Delicately press the crumbs down onto the egg-washed egg so that it is covered on all sides. Place it on a sheet tray lined with parchment paper and repeat the process until the others are breaded.

Fry 2 to 3 Scotch eggs into a large saucepot of neutral flavored oil at 350° for 3 to 4 minutes or until golden brown. The sausage should be at least 145° internally. Place on some paper towels to drain. Repeat the process until all the Scotch eggs are fried.

Slice and serve.

Make-Ahead and Storage

Make-Ahead: These can be eaten hot or cold. You can serve them as soon as they’re done cooking, or you can chill them and serve them the next day.

How to Store: Once cool, cover them and keep them in the refrigerator for up to 3 days. These will freeze well and be covered for up to 3 months. Thaw them in the fridge for 1 day before reheating them.

How to Reheat: Place them on a rack over a sheet tray and bake in the oven at 350° for 4 to 6 minutes or until warm. You can also refry it in neutral flavored oil at 350° for 1 to 2 minutes.

Chef notes + Tips

• If you want a softer yolk, you can use a medium-boiled egg or a soft-boiled egg. When doing so, you’ll need to be careful when wrapping the sausage around it so as not to break the egg.
• Be sure to taste the flour and breadcrumbs after seasoning them to ensure they are delicious before breading your Scotch egg.

More Appetizer Recipes

• Smoked Salmon Dip
• Shrimp Spring Rolls
• Smoked Chicken Wings
• Spinach and Artichoke Dip
• Oysters Rockefeller

Video

SaveSaved

Scotch Egg Recipe

Share

Print

4.88 from 8 votes

This scotch egg recipe which is hard-boiled eggs encased in sausage and then breaded and fried, is the most delicious appetizer.

Servings: 6

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Ingredients 

US CustomaryMetric

• 8 large Eggs
• 1 ½ pounds pork sausage
• ½ peeled, finely grated small yellow onion
• 1 finely grated clove of garlic
• 3 tablespoons minced fresh parsley
• ¼ teaspoon ground nutmeg
• 2 tablespoons yellow mustard
• 1 cup all-purpose flour
• 1 cup breadcrumbs
• neutral flavored oil for deep frying
• coarse sea salt and fresh cracked pepper to taste

Instructions

• Start by making your hard-boiled, medium-boiled, or soft-boiled eggs.
• Immediately chill them in ice water after boiling them to the desired internal doneness.
• Carefully peel the eggs under lukewarm water to keep them intact.
• In a large bowl, if you aren’t using a pre-made authentic banger recipe, combine the sausage together with grated onion, garlic, parsley, and mustard to combine.
• Next, form the sausage into 6 individual equal-sized tight balls.
• Place one of the balls on a piece of plastic wrap and press it down until it is about 7” to 8” in diameter.
• Put a pre-cooked egg into the center of the smashed sausage.
• Grab the plastic wrap from all four corners and cold up to help start the process of the sausage wrapping around the egg.
• Next, remove it from the plastic and gently form the sausage around the egg entirely until it is sealed in. Repeat the process for the remaining eggs.
• Dredge 1 sausage-covered egg in a bowl of flour seasoned with salt and pepper.
• Transfer the egg from flour to a bowl of whisked eggs seasoned with salt and pepper and roll it around until covered.
• Next, take it from the egg wash to a bowl of breadcrumbs seasoned with salt and pepper and coat entirely it, delicately pressing the crumbs down onto the egg-washed egg so that it is covered on all sides. Place it on a sheet tray lined with parchment paper and repeat the process one at a time until the others are breaded.
• Fry 2 to 3 Scotch eggs into a large saucepot of neutral flavored oil at 350° for 3 to 4 minutes or until golden brown and the sausage is at least 145°. Place on some paper towels to drain. Repeat the process until all the Scotch eggs are fried.

Notes

Make-Ahead: These can be eaten hot or cold, so you can serve them as soon as they’re done cooking, or you can chill them and serve them the next day.

How to Store: Once cool, cover them and keep them in the refrigerator for up to 3 days. These will freeze well and be covered for up to 3 months. Thaw them in the fridge for 1 day before reheating them.

How to Reheat: Place them on a rack over a sheet tray and bake in the oven at 350° for 4 to 6 minutes or until warm. You can also refry it in neutral flavored oil at 350° for 1 to 2 minutes.

If you want a softer yolk, you can use a medium-boiled egg or a soft-boiled egg. When doing so, you’ll need to be careful when wrapping the sausage around it so as not to break the egg.

Be sure to taste the flour and breadcrumbs after seasoning them to ensure they are delicious before breading your Scotch egg.

Nutrition

Calories: 584kcalCarbohydrates: 31gProtein: 29gFat: 37gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 300mgSodium: 993mgPotassium: 454mgFiber: 2gSugar: 2gVitamin A: 574IUVitamin C: 4mgCalcium: 88mgIron: 4mg

Course: Appetizer, Breakfast

Cuisine: english, scottish

Author: Chef Billy Parisi