Scotch Eggs
Scotch eggs are a delicious labor of love with soft boiled eggs wrapped in sausage and fried. This recipe breaks down every step with clear instructions and pro tips. From handling the eggs without cracking to shaping the perfect sausage wrap and achieving that ultra-crispy coating, you’ll find all the tricks you need for success.
Yield: 10 scotch egg halves
Prep Time: 30 minutes plus 40 minutes chill time (eggs and meat)
Cook Time: About 6 minutes for eggs (plus cool time), about 8 minutes for frying
Special Equipment: Deep fryer or heavy-bottomed pot, Kitchen thermometer (for oil and sausage temp), Parchment paper squares (about 4" × 4"), Slotted spoon or ladle (for eggs), Cooling rack, kitchen scale optional
Original recipe posted March 22, 2024
Ingredients
1 lb ground sausage, casings removed
7 eggs, large, pasteurized, separated
3 Tbsp English-prepared mustard, or mustard of choice, divided
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp paprika
¼ tsp ground nutmeg
⅛ tsp cayenne, optional for heat
½ tsp salt
1 Tbsp chives, chopped, more for garnish
1 Tbsp parsley, chopped, more for garnish
⅓ cup all-purpose flour
1 cup dry seasoned bread crumbs
2 Tbsp rolled oats, optional for texture in breadcrumbs
as needed frying oil
Directions
Soft boil the eggs: Bring a pot of water to a boil (enough to cover eggs). Take 5 eggs straight from the fridge. Using a ladle, dip each egg halfway into the water for a second, remove, roll, and dip again before fully submerging. Boil for exactly 6 minutes for soft yolks, then immediately transfer to an ice bath. Peel gently and refrigerate until ready to wrap.
Prepare the sausage: In a large bowl, mix the ground sausage, 2 Tbsp mustard, garlic powder, onion powder, paprika, nutmeg, chives, and parsley until just combined (do not overmix).
Portion and flatten sausage: Cut 6 squares of parchment (about 4" × 4"). Divide sausage into 5 equal balls. You can use a kitchen scale to divide evenly. Flatten each to about ⅓" thick on its own parchment. Chill in the fridge for 30 minutes (this is not an optional step!)
Set up breading station: Set up three shallow pans for a dredging station. In one, set up the flour and season with to preference. In the second pan, whisk two eggs with 1 Tbsp mustard. In the third pan, combine the breadcrumbs and oats (if using). Season breadcrumb mixture with additional seasonings as desired. Preheat frying oil in a deep fryer or heavy pot to 340–360°F.
Assemble Scotch eggs: Pat eggs dry. Dust each in flour, shaking off excess. Place each egg in the center of a sausage flat. Wrap sausage around the egg, pinching seams shut for a round shape (oil your hands if sticky). Roll each sausage-wrapped egg in flour (dust off excess), then in egg wash, then in breadcrumbs. If there is any time in between assembly and frying, keep the eggs in the refrigerator.
Fry and serve: Fry in batches for about 8 minutes, or until sausage reaches 145°F. The coating should be crispy and sausage firm. Rest on a cooling rack a few minutes before carefully slicing in half for presentation. Serve on greens with a creamy mustard dip. Garnish with extra chives and parsley.
