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halved scotch eggs on a napkin
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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 Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: British
Servings: 8 Servings
Calories: 235kcal

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

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

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