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How To Make Vegetarian Scotch Eggs
5 from 10 votes

How To Make Vegetarian Scotch Eggs

This recipe creates vegetarian Scotch eggs using vegan breakfast sausage to encase soft-boiled eggs coated in a crispy panko crust. The eggs are softly cooked to a tender center, wrapped carefully in seasoned vegan sausage, then breaded and fried until golden. This combination offers a rich, savory flavor with a contrasting crisp exterior and creamy egg inside.

Prep Time
35 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 eggs
Course: Side Dish, Main Course, Breakfast, Appetizer, Snacks
Cuisine: Scottish

Ingredients

  • 2 batches vegan breakfast sausage click for the recipe
  • 8 large egg divided
  • ½ cup all-purpose flour 60 g
  • 1 cup panko breadcrumbs 60 g
  • 4 cups vegetable oil 950 mL

Instructions

    Cup of Yum
  1. Make Sausage: Make a double batch of our Vegan Breakfast Sausage (20 minutes to make). Keep it chilled while you prepare the rest of the recipe.
  2. Soft Boil Eggs: Set a large pot of ice water near your stove. Bring a pot of water to a boil. Gently lower 6 eggs straight from the fridge into the water, cover, and cook for exactly 6 minutes**. Immediately transfer eggs to a prepared ice bath to cool, then peel.
  3. Wrap: Portion your Vegan Breakfast Sausage into 6 balls. Working one at a time, flatten a ball in your palms, then carefully wrap it around a peeled egg, molding it to completely cover the egg (there shouldn't be any gaps in the sausage).
  4. Breading Station: Place flour in one bowl. In a second bowl, whisk the 2 remaining eggs well. Place panko in a third bowl.
  5. Bread: Working one at a time, dip each Scotch egg first in the flour, then egg, then panko. Repeat the egg and panko step for a nice and even coating.
  6. Fry: Heat oil in a deep pan or deep fat fryer to about 350ºF (176ºC), ensuring oil level will be high enough to completely cover the eggs. Working in batches, gently lower the eggs into the oil, cooking for 5 to 6 minutes, or until golden brown and crispy. Transfer finished Scotch eggs to a wire rack.
  7. Serve: Serve hot with HP Sauce and/or mustard!

Notes

  • Use eggs at least 5 days old for easier peeling after boiling.
  • Soft boil eggs for 6 minutes; increase to 8-9 minutes if at high altitude.
  • Store cooked Scotch eggs loosely covered in the fridge for up to 4 days.
  • Reheat leftovers in oven or air fryer at 350ºF until warmed and crispy.
  • Air fryer or oven methods require 20-25 minutes at 350ºF as alternatives to deep frying.
  • Make the vegan sausage ahead and keep chilled for easier wrapping.