Scotch eggs are a deep fried appetizer of hard boiled eggs encased in sausage and breading. Make this recipe for a delicious hot or cold appetizer or snack!
History of the Scotch egg
A Scotch Egg, also known as Scotched eggs, is a hard boiled egg that’s wrapped in ground sausage, then coated in breadcrumbs and deep fried to a crispy golden brown.
Although there are several different stories as to the origin of the Scotch egg, the most popular version is that they were invented by London department store, Fortnum & Mason, in 1738.
This Scotch egg recipe uses ingredients that you should already have in your pantry:
- Hard boiled eggs
- Ground pork breakfast sausage (remove casing if need be)
- Worcestershire sauce
- Colman’s English mustard
- Kosher salt
- Black pepper
- Dried thyme
- Dried sage
- Panko bread crumbs
- Egg (for assembly)
- Canola oil
- Colman’s is a traditional English mustard that is quite spicy. If you don’t have access to Colman’s or prefer something with less heat, it’s easy to substitute. Simply use 1 teaspoon horseradish mixed with 2 teaspoons Dijon mustard for the 1 tablespoon of Colman’s.
- If you don’t have Panko bread crumbs, you can use regular bread crumbs, or crush up crackers or Corn Flakes cereal.
- To make this recipe healthier, opt for extra-lean ground pork sausages and low-fat milk.
To make Scotch eggs:
- Mix together the sausage, Worcestershire, mustard, cornstarch, sage, thyme, kosher salt and pepper in a bowl and divide the mixture into 6 equal portions.
- Flatten each portion into a patty and wrap it completely around each hard boiled. Refrigerate.
- Prepare three separate bowls:
- First bowl: whisk together the beaten egg and milk
- Second bowl: flour
- Third bowl: bread crumbs
- Roll each sausage-covered egg in the flour and then shake off the excess flour.
- Dip the flour-coated egg into the egg and milk mixture to coat
- Lastly, press the egg into the bread crumbs, making sure the crumbs stick to the egg.
- Fry the eggs until golden brown and the meat is cooked through.
How to serve Scotch eggs
You can serve the eggs hot or cold, but either way, make sure you have plenty of dip!
I like serving them with Garlic Dijon dip, which is super simple to make. Just mix these ingredients to combine:
- 1/2 cup plain Greek yogurt
- 1 tsp Dijon or English mustard
- 1/2 tsp garlic powder
- Salt to taste
Other dips you can use:
- Garlic aioli
- Spicy mayonnaise
- Spicy chutney
- Gravy (tastes the best if you’re serving the Scotch eggs hot)
While Scotch eggs are great on their own, they also go great with other snacks and appetizer dishes. Here are a few suggestions:
- Onion rings
- French fries
- Charcuterie plate
- Creamy Cucumber Salad
- Jalapeño poppers
- Pickled Persian Cucumber and Red Onions
Scotch Egg recipe video in recipe card
To see how easy this is to make, watch this quick video below!
- 6 hard boiled eggs (See Note 1)
- 1 lb ground pork breakfast sausage (remove casing if need be)
- 1 tbsp Worcestershire sauce
- 1 tbsp Colman’s English mustard (See Note 2)
- 2 tsp cornstarch
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp dried thyme
- 1/8 tsp dried sage
- 2 cups Panko bread crumbs (See Note 3)
- 1/2 cup flour
- 1/4 cup milk
- 1 egg lightly beaten
- Canola oil for frying
- Combine the sausage, Worcestershire, mustard, cornstarch, sage, thyme, kosher salt and pepper in a bowl. Mix until thoroughly combined. Divide mixture into 6 equal portions.
- Flatten each portion into a patty and form around each hard boiled egg to cover completely. Refrigerate covered for 30 minutes.
- Whisk together the beaten egg and milk in a bowl. Place flour and bread crumbs in separate bowls.
- Working in batches, roll each cold sausage covered egg in the flour, shake off excess, and then dip in egg and milk mixture to coat. Dredge in bread crumbs, pressing to adhere.
- Pour 2 inches of oil in a 6 quart Dutch oven and heat over medium-high heat until thermometer reads 350°F.
- Fry until golden brown and meat is cooked through, about 5 minutes. Transfer to a plate lined with paper towels. Let cool for 10 minutes before serving. I serve these with a garlic dijon dip (See Note 4).
- Place 6 room temperature eggs in a saucepan and covered by an inch of water. Place over high heat, bring to a boil then cover. Remove from heat, and let sit for 6 minutes. Drain water water and run eggs under cold water or let sit in cold water for a few minutes. Peel and discard shells.
- Colman’s is a traditional English mustard. It is very hot (containing white, brown and black seeds, colored using turmeric). You could substitute 1 teaspoon horseradish mixed with 2 teaspoons dijon mustard for the 1 tablespoon needed here.
- I once was without panko breadcrumbs and used crushed Corn Flakes cereal which was a great substitute!
- My dip is an easy mix of 1/2 cup plain Greek yogurt, 1 tsp dijon or English mustard, 1/2 tsp garlic powder and salt to taste. A garlic aioli works well too.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.