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Scotch eggs are a tasty treat. They feature a hard or soft-boiled egg wrapped in sausage meat. This mix is then coated in breadcrumbs and fried. They are great for picnics or snacks. You can find them in pubs and homes all over Britain.

Scotch Eggs

Satisfy your cravings for something unique and delicious with homemade Scotch Eggs! This easy recipe guides you through wrapping hard-boiled eggs in savory sausage, coating them in crispy breadcrumbs, and frying them to golden perfection. Discover fun variations, essential tips on ingredients, and perfect dipping sauces to elevate your snack game. Click through to explore the full recipe and impress your friends and family with this British classic!
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Ingredients
  

4 large eggs

1 pound (450g) sausage meat (preferably pork or a mix of pork and beef)

1 cup breadcrumbs (panko for extra crunch)

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

½ cup all-purpose flour

2 large eggs, beaten (for egg wash)

Oil for frying (vegetable or sunflower oil)

Instructions
 

Boil the Eggs: Place the 4 large eggs in a saucepan and cover them with cold water. Bring to a boil and then simmer for 6-7 minutes for a slightly soft center. Once cooked, transfer them to an ice bath for a few minutes to stop the cooking process. Peel the eggs when cool.

    Prepare the Sausage Mixture: In a large mixing bowl, add the sausage meat, dried thyme, smoked paprika, garlic powder, salt, and pepper. Mix until well combined.

      Wrap the Eggs: Divide the sausage mixture into 4 equal portions. Flatten each portion into a disc. Place a boiled egg in the center of each disc and carefully wrap the sausage around the egg, ensuring it’s completely covered. Smooth out the surface to make it even.

        Coat the Eggs: Set up a breading station – place the flour, beaten eggs, and breadcrumbs in separate bowls. Roll each wrapped egg in flour, then dip into the beaten eggs, and finally coat in breadcrumbs. Make sure they are well covered.

          Fry the Scotch Eggs: Heat the oil in a deep pan or Dutch oven over medium heat (around 350°F/175°C). Carefully lower the coated eggs into the hot oil, frying 2-3 at a time to avoid crowding. Fry for about 6-8 minutes, turning occasionally, until golden brown and cooked through.

            Drain and Serve: Once cooked, remove the Scotch eggs from the oil and drain them on paper towels. Allow them to cool slightly before slicing in half to reveal the golden yolk center.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                - Presentation Tips: Serve the Scotch eggs warm on a rustic wooden board, cut in half to show off the yolk, alongside a spicy mustard or homemade aioli for dipping. Garnish with fresh herbs for a pop of color.