Golden and crispy on the outside, soft or jammy in the center—Scotch eggs are a hearty, savory snack or meal that wraps boiled eggs in seasoned sausage and a crunchy breadcrumb crust.
Origin Scotch Eggs
Scotch eggs originated in the UK in the 18th century, possibly inspired by Indian koftas. Traditionally served cold in British picnics and pubs, they’ve become a beloved comfort food with many modern variations.
What I Love About This Recipe
The crispy shell, flavorful sausage, and perfectly cooked egg make every bite satisfying. I love how they’re filling, portable, and fun to serve for brunch or a savory snack.
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Scotch Eggs
4
servings15
minutes30
minutes250
kcalIngredients
4 large eggs (boiled to desired doneness)
400g (about 14 oz) sausage meat
Salt, pepper, and optional herbs/spices (like paprika or thyme)
1 raw egg (beaten)
½ cup flour
1 cup breadcrumbs (panko for extra crunch)
Oil for frying
Directions
- Peel the boiled eggs and set aside.
- Season sausage meat and divide into 4 portions. Flatten each portion and wrap around an egg, sealing completely.
- Roll each sausage-wrapped egg in flour, dip in beaten egg, then coat with breadcrumbs.
- Heat oil in a deep pan (about 170°C / 340°F).
- Fry each Scotch egg for 5–7 minutes, turning to cook evenly, until golden brown.
- Drain on paper towels and let rest before slicing.
Notes
- Soft-boiled eggs give a gooey center; hard-boiled for more traditional style.
- Can be baked at 200°C (400°F) for 25–30 min as a lighter option.
- Serve with mustard, pickles, or a fresh salad.