Scotch eggs hold a special place in my mind. It’s a special treat often only served at certain gastropubs: boiled eggs wrapped in sausage, breaded, and fried. It is so wonderfully delicious, especially after a few pints.
While some bars will charge high prices for these appetizers, they are actually not hard to make at home and don’t require a lot of ingredients. Read on to learn how to make Scotch eggs in your own kitchen!
A Little (Unknown) History of Scotch Eggs
According to Britannica, Scotch eggs have a contentious history, but one thing is certain: They are definitely not from Scotland. One story says that they were created for wealthy travelers at a London department store. Another theory is that it’s a spin-off of a North Indian dish of minced meat and eggs served in curry. In any event, the dish has been around for a long time and it’s delicious.
Tips for Each Step
Boil the eggs: The first task is to hard boil the eggs. While some soft boil the egg, it’s a bit trickier to wrap the sausage around it because it’s so soft and unstable. I prefer and recommend using a hard-boiled egg for the first few times. Then, you can absolutely change it up to soft-boiled eggs.
Wrap the eggs with sausage: Be sure the hard-boiled eggs are cooled and peeled. For the sausage, I keep it simple with a breakfast sausage, dried thyme, and a little Worcestershire sauce. A tiny amount of cornstarch helps the sausage bind. Before wrapping the eggs with sausage, the eggs should be very dry so the sausage sticks to them. Use a paper towel to pat them dry.
Bread the eggs: Let the sausage-wrapped eggs chill in the fridge for 30 minutes. This will firm up the sausage and make it easier to work with. After you dredge the eggs in the flour, be sure to tap off extra flour. You just need a very light coating of flour for to give he whisked eggs something to stick to.
Fry the Scotch eggs: Fry them in batches in a pot of oil heated to 350°F for 8 minutes. Be very careful when adding the eggs to the oil. They are heavy and will splash oil if you drop them in. I like to use a slotted spoon to help lower them one by one. Don’t crowd your frying pot. Fry in batches of 2 to 3 eggs so the oil stays hot. This is a handy tool to help keep an eye on the temperature.
Scotch eggs can be served with a variety of dipping sauces. I’ve seen them served with any kind of mustard, ranch, blue cheese dressing, or just plain ketchup. Personally, I like honey mustard dipping sauce, so I included a recipe for one below.
Swap the Sausage or Breading
- You could use any kind of sausage, like breakfast, regular Italian, or spicy Italian. If using ground pork, make sure to season it with some spices, salt, and black pepper. Prepared sausages are seasoned enough so no additional seasoning is needed.
- Panko breadcrumbs instead of standard breadcrumbs would create an extra crunchy crust.
Ways to Plan Ahead
You can plan 2 to 5 days ahead and here is how:
- Boil the eggs: The unpeeled boiled eggs can be refrigerated for up to 5 days. If peeled, use them within 2 days.
- Wrap the eggs with sausage: Eggs wrapped in sausage, before breading them, can be refrigerated for up to 2 days. You'll have to wrap each tightly with plastic wrap so that the sausage doesn't oxidize.
- Don't bread until ready to fry: I would not recommend breading the eggs ahead of time.
Snacks to go with That Pint
7 large eggs, divided
1 pound bulk breakfast sausage
1 tablespoon Worcestershire sauce
1 teaspoon cornstarch
1/2 teaspoon dried thyme
1/4 cup whole-grain mustard
2 tablespoons honey
1/2 cup all-purpose flour
1 cup plain breadcrumbs
4 cups vegetable or canola oil, for frying
Chopped chives, for garnish
Cook the eggs:
In a medium pot, add 6 eggs and enough cold water to cover them by 2 inches. The remaining egg will be used to coat the Scotch eggs. Bring the water to a boil over high heat. As soon as it comes to a rolling boil, remove the pot from heat, cover with a lid, and let it sit for 12 minutes.
Drain the eggs into a colander set in the sink. Rinse them with cold running water for 30 seconds. Peel, rinse, and dry them off with paper towels.
Wrap the eggs:
In a medium bowl, combine the breakfast sausage, Worcestershire sauce, cornstarch, and dried thyme. Divide the sausage mixture into 6 even portions. Working with 1 portion at a time, flatten it out between your hands into about a 4-inch round patty. It doesn’t have to be perfect, but an even thickness will make it easier to wrap it around the egg.
Place a peeled egg right in the middle. Wrap the sausage around egg, forming it into the shape of the egg.
Wrap the remaining eggs. Place them on a plate and pop them in the fridge for at least 30 minutes to chill.
Make the honey mustard:
Meanwhile, in a small bowl, combine the mustard and honey. Cover with plastic wrap and refrigerate until you’re ready to serve the Scotch eggs.
Bread the Scotch eggs:
Place 3 shallow bowls side by side. Add the flour into the first. Whisk the remaining egg in the second bowl and add the breadcrumbs in the last bowl.
Removed the eggs from the fridge. Working with 1 egg at a time, dredge it in the flour. Tap off any excess flour before you dip it in the whisked egg. Allow any excess egg to drip off before you dredge it with breadcrumbs and transfer it onto a plate. Bread the remaining eggs.
Fry the Scotch eggs:
In a medium pot, add the oil and bring it up to 350°F over medium-high heat.
Use a slotted spoon to gently lower 3 Scotch eggs into the hot oil one by one. Fry them for about 8 minutes, until evenly golden brown. If the eggs aren’t completed submerged in the oil, flip them halfway through to ensure even cooking. Transfer them onto a wire rack set over a baking sheet to drain. Fry the remaining batch.
Serve the Scotch eggs:
Serve them warm, garnished with chives and the honey mustard sauce on the side.
These are hearty fare, and 1 makes the perfect snack. Refrigerate leftovers for up to 3 days. Scotch eggs reheat well—pop them in a 350°F oven for 10 minutes, until warmed through. No need to refry them.
Did you love the recipe? Leave us a comment below!
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||47%|
|Saturated Fat 9g||47%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 2g||6%|
|Total Sugars 8g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|