Scotch Eggs

Scotch eggs are wrapped in spicy sausage, breaded, and deep-fried to golden perfection. Delicious as an appetizer or portable snack on-to-go!

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.

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.

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.

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.

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.

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.