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Home Breakfast and Brunch

Scotch Eggs

4.60
/5
30 minutes mins
81 Comments
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By: Lalaine ManaloPosted: 05/05/2023Updated: 05/05/2023
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Scotch eggs are wrapped in spicy sausage, breaded, and deep-fried to golden perfection. Delicious as an appetizer or portable snack on-to-go!

halved scotch eggs on a napkin
Scotch Eggs
Table of Contents hide
  • 1 Ingredient notes
  • 2 How to cook eggs
  • 3 Cooking tips
  • 4 Three cooking methods
  • 5 Fun variation
  • 6 Serving suggestions
  • 7 Storage and reheating instructions
  • 8 More appetizer recipes
  • 9 How to Make Scotch Eggs

How was your Easter? I hope you had a blessed and meaningful celebration with family and friends.

If you’re like me, you probably had more than your fill of honey-baked ham and more than your fair share of Grandma’s carrot cake. If you’re like me, you probably also have a dozen hard-boiled eggs in the fridge, waiting for a delicious recipe.

Folks, forget deviled eggs! Make scotch eggs instead! These picnic eggs are yummy bites of heaven with crispy bread coating, spicy sausage, and soft yolk centers.

ground breakfast sausage, eggs, breadcrumbs, mustard, red chili flakes, flour

Ingredient notes

  • Fresh eggs are harder to peel. Use ones that are at least a week to 10 days old for easy peeling.
  • The eggs are traditionally wrapped in pork sausage meat. Feel free to experiment with ground chicken or beef for flavor variety.
  • The recipe calls for regular breadcrumbs, but you can easily substitute Panko breadcrumbs for more crunch. For a low-carb option, use crushed pork rinds instead of breadcrumbs.
  • Skip the red pepper flakes if you want to scale down the heat and make these eggs more kid-friendly.
  • Use oil with a neutral taste and high smoke points for deep-frying, such as grapeseed, avocado, safflower, or canola oil.
hardboiled eggs in a bowl of iced water

How to cook eggs

  • In a saucepan, place the eggs and enough cold water to bring water to cover by one inch.
  • Bring to a boil, uncovered, over medium heat.
  • When water has reached a boil, remove the pan from the heat, cover, and let the eggs sit for 4 minutes for runny yolks, 6 minutes for soft custardy yolks, or 8 minutes for firm yolks.
  • With a slotted spoon,  remove eggs and transfer to a bowl of iced water.
  • Gently tap the egg on the counter to crack and roll it with your hands to loosen the shell. Start peeling at the largest end of the end, making sure to peel away the thin membrane surrounding the egg white.
making scotch eggs

Cooking tips

  • Do not overcook the eggs to prevent an unappetizing green discoloration around the yolks. Once removed from the hot water, drain the eggs under cold running water or submerge them in an ice bath to halt further cooking.
  • Allow the eggs to cool sufficiently so they’ll contract slightly in the shell, making them easier to peel.
  • Another option for easily peeling hardboiled eggs is steaming them instead.
  • Lightly dredge the eggs in flour before wrapping them in the sausage to help the meat cling better. Ensure no gap in the meat coating keeps the oil from seeping into eggs.
frying scotch eggs in a pan

Three cooking methods

  • Stovetop– I find this method brings the best crispiness. Heat about 3 inches deep oil in a deep pan to an optimal temperature of 350 F to 375 F. Carefully add the prepared eggs and deep-fry for about 5 to 6 minutes or until golden and crispy, and a thermometer inserted in the center reads 145 F. Do not overcrowd the pan and cook in batches as needed to prevent the temperature from plummeting. Clean the oil and skim off any stray breading or pieces before adding the next batch to keep it from burning.
  • Oven– If you’re making a huge batch or want to cut some of the fat, bake them instead. Arrange the prepared eggs in a single layer on a parchment-lined baking sheet and bake in a 350 F oven for about 25 to 30 minutes or until golden and crispy and a thermometer inserted in the center reads 145 F.
  • Air Fryer– the easiest method! Line the air fryer basket with parchment paper or spray with nonstick cooking spray. Arrange the prepared eggs in a single layer in the basket and air fry at 400 F for about 15 to 18 minutes or until golden and crispy and a thermometer inserted in the center reads 145 F.
crispy breaded picnic eggs on a white plate

Fun variation

Want a genuinely bite-size appetizer? Substitute quail eggs! They require a bit more work, but they’re super fun to serve at parties with different dipping sauces.

dipping scotch eggs in mustard

Serving suggestions

  • Incredibly tasty and conveniently portable, this traditional British pub food is also widely enjoyed at Renaissance fairs or family/community picnics and for a quick breakfast or high-protein on-the-go snacking.
  • Serve the crispy, savory eggs with mustard, Ranch dressing, hot sauce, ice, or even gravy for finger food that’s hard to resist.

Storage and reheating instructions

  • These savory eggs are easy to make with simple ingredients and keep well in the fridge for 2 to 3 days. Store in an airtight container or resealable bag.
  • To reheat, arrange in a single layer on a wire rack set over a baking sheet and warm in a 350 F oven for about 15 minutes or until the internal temperature reads 165 F. Do not microwave as they will become soggy.

More appetizer recipes

Cream Cheese Chicken Taquitos

Bacon Mushroom Stuffed Chicken

Crispy Chicken Fries

Beer-Battered Asparagus

Did you make this? Be sure to leave a review below and tag me @OnionRingsAndThings on Facebook and Instagram!

halved scotch eggs on a napkin
4.60 from 15 votes

How to Make Scotch Eggs

Level up brunch with Scotch eggs! These picnic eggs are yummy bites of heaven with crispy breading, spicy sausage, and soft yolk centers. A sure crowd-pleaser!
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
Author: Lalaine Manalo
Course: Appetizer
Print Pin It Email Recipe
8 Servings

Ingredients

  • 10 eggs
  • 2 pounds bulk pork sausage
  • 1 tablespoon brown mustard
  • 1 tablespoon crushed red pepper flakes
  • 2 cups bread crumbs
  • 1/2 cup flour
  • canola oil
US CustomaryMetric

Instructions

  • In a saucepan, place 8 of the eggs and enough cold water to bring water to cover by one inch. Bring to a boil, uncovered, over medium heat. When water has reached a boil, remove the pan from heat, cover, and let the eggs sit for 4 minutes for runny yolks, 6 minutes for soft custardy yolks, or 8 minutes for firm yolks.
  • With a slotted spoon,  remove the eggs and transfer to a bowl of iced water. Allow to cool completely and peel.
  • In a bowl, combine pork sausage, brown mustard, and red pepper flakes.
  • In a small bowl, beat the remaining 2 eggs until frothy. On a wide plate, place bread crumbs. On another plate, place flour.
  • Divide sausage into 8 balls. Lightly roll egg in flour. In the palm of one hand, flatten one pork sausage ball and place an egg in the center.  Gently press the meat around the egg to completely encase. Gently smooth the meat and mold into shape.
  • Gently roll the sausage-wrapped egg in flour, shaking any excess flour. Dip in beaten eggs and then roll in bread crumbs to fully coat. Dip again in the beaten eggs and roll in bread crumbs. Repeat with remaining boiled eggs.
  • In a pan over medium heat, heat about 3 inches deep of oil to 350 F degrees. Gently lower breaded eggs in batches of two into the pan and cook, turning on sides as needed, for about 5 to 7 minutes or until golden brown and crisp.
  • With a slotted spoon, remove scotch eggs and drain on a rack set over a baking sheet. Serve with mustard.

Notes

  • Do not overcook the eggs to prevent an unappetizing green discoloration around the yolks. Once removed from the hot water, drain the eggs under cold running water or submerge them in an ice bath to halt further cooking.
  • Allow the eggs to cool sufficiently so they’ll contract slightly in the shell, making them easier to peel.
  • Another option for easily peeling hardboiled eggs is steaming them instead.
  • Lightly dredge the eggs in flour before wrapping them in the sausage to help the meat cling better. Ensure no gap in the meat coating keeps the oil from seeping into eggs.

Nutrition Information

Serving: 1Piece, Calories: 235kcal, Carbohydrates: 16.5g, Fat: 12.7g, Saturated Fat: 3.4g, Sodium: 223mg, Potassium: 180mg, Fiber: 1g, Sugar: 1.4g, Vitamin A: 550IU, Vitamin C: 0.8mg, Calcium: 60mg, Iron: 2.3mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

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About Lalaine Manalo

Welcome to Onion Rings and Things where you’ll find hundreds of comfort food recipes, crafts, and printables. Browse around and make something fun or tasty today! Read More

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4.60 from 15 votes (6 ratings without comment)

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Recipe Rating




  1. Kennie F. says

    Posted on 6/3/22 at 7:19 am

    5 stars
    I grew up eating scotch eggs and they were always a treat. I was excited when I saw the recipe online. I have made these scotch eggs over and over again. They are so easy to make and are delicious! Thank you so much.

    Reply
  2. Mateo Pedersen says

    Posted on 10/8/19 at 2:27 am

    5 stars
    I love these. To cut calories, Air Fry at 400°F for 15 minutes, turning once at about 7 minutes, until golden brown. My guests love these!

    Reply
  3. Gábor says

    Posted on 4/24/17 at 8:17 pm

    I love everything with eggs. This way of preparing them looks like an idea I never thought about… Thanks for the share…

    Reply
    • Lalaine says

      Posted on 5/19/17 at 10:55 am

      You’re welcome 🙂

      Reply
  4. Nichole Shirell says

    Posted on 4/22/17 at 5:42 am

    The recipe sounds easy. I cannot personally have this. But sounds like something my family would enjoy.

    Reply
    • Lalaine says

      Posted on 4/22/17 at 3:36 pm

      The family will love them. They’re popular with the kids as they’re so fun to eat.

      Reply
  5. Lalaine says

    Posted on 4/21/17 at 7:51 pm

    Thanks 🙂

    Reply
  6. Molly Kumar says

    Posted on 4/20/17 at 11:24 pm

    Scotch Eggs are our favorite weekend brunch or teatime snack. I love the way you made them using sausage meat.

    Reply
    • Lalaine says

      Posted on 4/22/17 at 3:29 pm

      Thanks, Molly 🙂

      Reply
  7. Sandhya Ramakrishnan says

    Posted on 4/20/17 at 8:43 pm

    That looks like a really exciting recipe to make and love how they look. I am sure this would be a winner at the dinner table!

    Reply
    • Lalaine says

      Posted on 4/22/17 at 3:29 pm

      Yes, they’re always a hit when I serve them 🙂

      Reply
  8. Misty Nelson Dawn says

    Posted on 4/20/17 at 1:36 pm

    I know this is never easy but you had a talent you made perfect scotch eggs. I want to try this too

    Reply
    • Lalaine says

      Posted on 4/20/17 at 4:07 pm

      Aww, thank you but I don’t know about talent as they’re really pretty easy to make. 🙂

      Reply
      • sandra says

        Posted on 4/26/17 at 12:16 am

        Hello I don’t use vinegar because of alcohol .is there any substitute for the vinegar please. Thanks you.

        Reply
  9. eazynazy says

    Posted on 4/20/17 at 12:54 pm

    5 stars
    wow this looks so delicious and healthy, Eggs are always a YES for me, gonna try them soon

    Reply
    • Lalaine says

      Posted on 4/21/17 at 7:52 pm

      Eggs are the perfect food, cheap, nutritious and easy to cook 🙂

      Reply
  10. Echo says

    Posted on 4/20/17 at 7:52 am

    5 stars
    These look sooooooo good! I need to try these for sure. I love eggs and sausage!

    Reply
    • Lalaine says

      Posted on 4/22/17 at 3:30 pm

      Sausage and eggs are a great combination! Thanks, Echo.

      Reply
  11. Angela Milnes says

    Posted on 4/20/17 at 12:28 am

    It really looks amazing and delicious I have a hard time for this and need more practice. I admire you

    Reply
    • Lalaine says

      Posted on 4/22/17 at 3:33 pm

      Just follow the tips and you’ll have them perfectly done in no time 🙂

      Reply
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