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4.9 from 24 votes

Scotch Egg Recipe

This scotch egg recipe which is hard-boiled eggs encased in sausage and then breaded and fried, is the most delicious appetizer.

Prep Time
30 mins
Cook Time
30 mins
Servings: 6
Calories: 584 kcal
Course: Breakfast , Appetizer
Cuisine: British , Scottish

Ingredients

  • 8 large eggs
  • 1 ½ pounds pork sausage
  • ½ peeled, finely grated small yellow onion
  • 1 finely grated clove of garlic
  • 3 tablespoons minced fresh parsley
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons yellow mustard
  • 1 cup all-purpose flour
  • 1 cup breadcrumbs
  • neutral flavored oil for deep frying
  • coarse sea salt and fresh cracked pepper to taste

Instructions

    Cup of Yum
  1. Start by making your hard-boiled, medium-boiled, or soft-boiled eggs.
  2. Immediately chill them in ice water after boiling them to the desired internal doneness.
  3. Carefully peel the eggs under lukewarm water to keep them intact.
  4. In a large bowl, if you aren’t using a pre-made authentic banger recipe, combine the sausage together with grated onion, garlic, parsley, and mustard to combine.
  5. Next, form the sausage into 6 individual equal-sized tight balls.
  6. Place one of the balls on a piece of plastic wrap and press it down until it is about 7” to 8” in diameter.
  7. Put a pre-cooked egg into the center of the smashed sausage.
  8. Grab the plastic wrap from all four corners and cold up to help start the process of the sausage wrapping around the egg.
  9. Next, remove it from the plastic and gently form the sausage around the egg entirely until it is sealed in. Repeat the process for the remaining eggs.
  10. Dredge 1 sausage-covered egg in a bowl of flour seasoned with salt and pepper.
  11. Transfer the egg from flour to a bowl of whisked eggs seasoned with salt and pepper and roll it around until covered.
  12. Next, take it from the egg wash to a bowl of breadcrumbs seasoned with salt and pepper and coat entirely it, delicately pressing the crumbs down onto the egg-washed egg so that it is covered on all sides. Place it on a sheet tray lined with parchment paper and repeat the process one at a time until the others are breaded.
  13. Fry 2 to 3 Scotch eggs into a large saucepot of neutral flavored oil at 350° for 3 to 4 minutes or until golden brown and the sausage is at least 145°. Place on some paper towels to drain. Repeat the process until all the Scotch eggs are fried.

Notes

  • Make-Ahead: These can be eaten hot or cold, so you can serve them as soon as they’re done cooking, or you can chill them and serve them the next day.
  • How to Store: Once cool, cover them and keep them in the refrigerator for up to 3 days. These will freeze well and be covered for up to 3 months. Thaw them in the fridge for 1 day before reheating them.
  • How to Reheat: Place them on a rack over a sheet tray and bake in the oven at 350° for 4 to 6 minutes or until warm. You can also refry it in neutral flavored oil at 350° for 1 to 2 minutes.
  • If you want a softer yolk, you can use a medium-boiled egg or a soft-boiled egg. When doing so, you’ll need to be careful when wrapping the sausage around it so as not to break the egg.
  • Be sure to taste the flour and breadcrumbs after seasoning them to ensure they are delicious before breading your Scotch egg.

Nutrition Information

Calories 584kcal (29%) Carbohydrates 31g (10%) Protein 29g (58%) Fat 37g (57%) Saturated Fat 12g (60%) Polyunsaturated Fat 6g Monounsaturated Fat 16g Trans Fat 0.3g Cholesterol 300mg (100%) Sodium 993mg (41%) Potassium 454mg (13%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 574IU (11%) Vitamin C 4mg (4%) Calcium 88mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 584

% Daily Value*

Calories 584kcal 29%
Carbohydrates 31g 10%
Protein 29g 58%
Fat 37g 57%
Saturated Fat 12g 60%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 16g 80%
Trans Fat 0.3g 15%
Cholesterol 300mg 100%
Sodium 993mg 41%
Potassium 454mg 10%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 574IU 11%
Vitamin C 4mg 4%
Calcium 88mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.