Save This Recipe
We'll email this post to you, so you can come back to it later!
If you’ve ever traveled through the UK or watched too much British TV (guilty as charged), I bet you’ve at least heard of scotch eggs. There’s a good reason these golden, sausage-wrapped beauties have stood the test of time—they’re honestly the ultimate comfort food. I’ll always remember the first time I tried one at a little British pub. Crispy outside, perfectly tender egg inside, and that savory sausage layer… oh my stars, I was hooked. Nowadays, making a batch of these little gems is my go-to for potlucks, Sunday picnics, or anytime my family starts craving British cuisine. (And, confession: my husband asks for them more than burgers!)
Why You’ll Love This
- Hearty and satisfying—think, all your favorite breakfast flavors in a portable, crunchy bundle.
- Crowd-pleaser appetizer (seriously, folks go wild for these at parties or tailgates!)
- Easy to prep ahead—hello, stress-free entertaining.
- Surprisingly simple ingredients you probably have on hand.
- Tweakable: spice them up or keep them classic. Up to you!
- Ultimate comfort food: savory, cozy, and fun to eat (no utensils needed!)
Ingredients You’ll Need (with Real-life Tips)
- Eggs: Six large ones for the filling, plus one more for your breading station. Go for large, but honestly, any size works—just adjust cooking time.
- Sausage Meat: Plain pork sausage is classic. If you’re feeling adventurous, try spicy Italian or turkey sausage. I’ve even mixed in a little breakfast sausage for extra flavor.
- Bread Crumbs: Regular, panko, or homemade. Panko makes them super crispy. Gluten-free works too—just swap one-to-one.
- All-purpose Flour: For dusting, so that glorious coating sticks.
- Seasonings: Salt, pepper, and a pinch of something extra if you like—smoked paprika, a tiny bit of mustard powder, cayenne, or fresh herbs. It’s all fair game.
- Oil for Frying: Vegetable or canola oil is my pick. Go for something neutral and high smoke point.
Optional add-ins: A dab of Dijon in your sausage? Some chopped parsley or chives? Get creative, friend.
How to Make Scotch Eggs
Let’s not overthink things—this is easier than it looks. Rolling up those eggs in sausage is messy-fun, but so worth it. Let’s go!
- Boil Your Eggs: Pop six eggs into boiling water. For that perfect, just-set yolk (not chalky, but not runny), go for 7-8 minutes. Immediately plunge ‘em into ice water so peeling doesn’t drive you bananas. Once they’re cool, peel with care—no shame if you nick one. Homemade is supposed to look a little rustic!
- Preheat Your Oil: Get your frying oil heating up in a deep pan or fryer. You want it around 350°F (175°C). A thermometer helps, but a bread crumb sizzling is my old-school test.
- Mix, Divide, and Flatten the Sausage: In a bowl, mash together your sausage with a sprinkle of salt, pepper, and whatever extra seasonings you like. Divide into six portions. Flatten each into a patty the size of your palm—don’t make them too thin or you’ll have egg explosions.
- Wrap the Eggs: Encase each boiled, peeled egg in a sausage blanket, gently pinching and molding until it’s fully sealed. (This part’s kinda fun—channel your inner Play-Doh sculptor.)
- Breading Time: Set out three shallow bowls or plates: one with flour, one with a beaten egg (yep, another egg), and one with breadcrumbs. Roll each sausage-wrapped egg first in flour, then dip in beaten egg, and finally, coat all over with those breadcrumbs. If you want ‘em extra crunchy, double-dip in egg and crumbs.
- Fry ‘Em Up: Working in batches, gently lower formed eggs into the hot oil. Don’t crowd the pan or the temp will drop. Fry about 5-6 minutes, turning once, until they’re gorgeously golden and the sausage is cooked through. Use a slotted spoon to transfer to a paper towel-lined plate.
- Cool Slightly & Serve: Give them a few minutes so nobody burns their mouth in excitement. Slice in half (the reveal is SO satisfying), and serve warm or at room temperature. Sometimes I sneak a little English mustard or homemade mayo on the side—for dipping, obviously!
Fun Twists & Variations
- Try Different Sausages: Chicken apple is a little sweet and totally craveable. Spicy chorizo for a fiesta flair. Veggie breakfast patties if you’re going meatless (just chill your hands, as veggie mixes are sometimes softer).
- Stuff the Sausage Layer: Press in a little cooked bacon, sharp cheddar, or jalapeño right underneath the sausage. Next-level snacking, right?
- Herby Touch: Mix fresh or dried herbs (thyme, chives, parsley) right into the sausage for garden-fresh flavor.
- Bake Instead of Fry: Place breaded, sausage-wrapped eggs on a parchment-covered sheet pan, spray with oil, and bake at 400°F for 25-30 minutes. They’ll be lighter, but still super satisfying.
- Lighter Option: Use turkey or chicken sausage. Go with whole wheat breadcrumbs. They’re still cozy and comforting—promise!
How to Store & Reheat Scotch Eggs
In my house, leftovers are rare (no joke—these disappear fast), but if you’ve got a couple left, here’s what to do:
- Fridge: Store cooled scotch eggs in an airtight container up to 3 days. They’re great cold right out of the fridge for a sneaky snack.
- Reheat: For that crispy magic again, pop them in the oven or toaster oven at 350°F for about 10 minutes. The microwave works in a pinch, but they’ll be softer. (Still delish, but not as crunchy.)
- Freezer: Wrap cooled eggs tightly in foil and plastic wrap. Freeze for up to 1 month. Thaw in the fridge, then reheat in the oven—the coating will crisp up beautifully!
Share Your Cozy Creations!
So, there you have it—the classic scotch egg, just like all those British picnics (or awkward cocktail parties) you see in cozy movies. This recipe’s a total family favorite around here, and I hope it brings that same comfy, gather-round-the-table feeling to your kitchen. If you give this recipe a try, let me know how it went—drop a comment, ask a question, or share your favorite creative twists. I love hearing how these little appetizers get gobbled up in your home too!
Scotch Eggs
Ingredients
- 7 large eggs
- sausage meat
- bread crumbs
- all-purpose flour
- seasonings salt, pepper, smoked paprika, mustard powder, cayenne, fresh herbs
- oil for frying vegetable or canola oil
Instructions
- Boil six eggs for 7-8 minutes, then cool and peel. Keep one egg for breading.
- Heat frying oil to 350°F (175°C).
- Mix sausage with seasonings, divide into portions, and flatten into patties.
- Wrap each egg in sausage, sealing completely.
- Coat each sausage-wrapped egg in flour, egg, and breadcrumbs.
- Fry eggs in batches for 5-6 minutes until golden and cooked through.
- Let eggs cool slightly before serving. Enjoy warm or at room temperature.
