Traditional Scotch Eggs are hard-boiled eggs wrapped in sausage meat, breaded and fried. Served with a delicious mustard dipping sauce, this is quintessential British fare. Who said British food is bland? Make them ahead, then grab-and-go as you need them.

Hard boiled eggs inside scotch eggs wrapped in sausage

The Scotch Egg is not actually a Scottish recipe at all; it was actually born and bred in England. I have read that they were invented by the upmarket store Fortnum & Mason and a story how they were derived from the Indian dish Nargisi Kofta, but there is really no origin set in stone.

Scotch eggs from above on a board with mustard sauce

What is a Scotch egg?

A popular British dish that is a hard boiled egg wrapped in sausage meat that is breaded then fried. Served with the yolk firm, or runny.

They’re delicious warm and crispy right out of the fryer, or perfect for a grab and go breakfast, road trip or picnic.

You can boil the eggs so the yolks are runny or set, the choice is yours. See below for both methods.

Scotch eggs cut in half on a board

Runny yolk v’s firm yolk

Scotch eggs are  popular picnic food because they travel well and can be eaten at room temperature or even cold. A lot of Scotch eggs in pubs and restaurants and are served with a runny yolk (what is better than a warm runny yolk?)  This is achieved by soft boiling the eggs so the yolks don’t overcook when they are fried. I like them both ways.

How to make runny scotch eggs

Boil room temperature eggs for 4 minutes. Transfer the eggs to cold water then peel. Wrap the egg in sausage meat, bread and fry.

How to make firm scotch eggs

Boil room temperature eggs for 10 minutes. Transfer the eggs to cold water then peel. Wrap the egg in sausage meat, bread and fry.

This popular British pub dish is usually served warm with a dipping sauce that can range from sweet to savory; today we went savory with a mustard sauce, which is optional, but a nice dipping sauce all the same.

Along with sausage roll and sandwiches, the Scotch egg is also a very popular convenience food sold in most grocery stores and food shops across the UK. For me, homemade is far superior to store bought and if you’ve never bought them, don’t bother, make them yourself instead. I even eat them for breakfast eggs and sausage are breakfast items after all, just add ketchup.

Just like the British dialect can change around the country, some areas of England have adopted their own local Scotch egg recipes. I have yet to try the variations on this classic, but one thing is for sure, these eggstraordinary ovals of goodness are a staple in my household.

A fried Scotch egg that split while frying

If you find that your Scotch eggs split (like the picture above) while frying don’t worry, they’re still edible and delicious.

Why do Scotch eggs split when frying?

This is because there is a gap or crack in the sausage meat and the oil has gotten between the meat and the egg. Make sure they are well sealed before frying.

Dipping a bite of Scotch egg into mustard sauce

I like to serve with a simple mustard sauce. It is so easy to make, it’s only 3 ingredients.  It is optional, but it’s nice to have something to dip them in.

If you’ve tried these Scotch Eggs or any other recipe on the blog then don’t forget to rate the recipe and let me know how they turned out  in the comments below. I love to hear from my readers!

Yield: 4

Traditional Scotch Eggs

A closeup of the inside of a Scotch egg showing the bright yolk

Scotch eggs are hard-boiled eggs wrapped in sausage meat, breaded and fried. Served with a delicious mustard dipping sauce.

Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes

Ingredients

  • For the mustard sauce:
  • 1 ½ cups (358 grams) Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • Small pinch freshly ground black pepper
  • For the Scotch eggs:
  • 4 large eggs
  • 4 British or Irish pork bangers/sausages (casings removed) * see note
  • 1 cup (150 grams) all-purpose flour
  • 1 egg, whisked
  • 1 cup (119 grams) breadcrumbs
  • Salt
  • Ground black pepper
  • 1 quart (2 pints) frying oil

Instructions

  1. For the mustard sauce:
    To a mixing bowl, add the mustard, white wine vinegar, honey and black pepper, whisk to combine and set aside.
  2. For the Scotch eggs:
  3. To a saucepan, add the eggs and add water to cover the eggs. Bring to a boil. Cook 4 minutes for runny yolk, or 10 minutes for firm yolk. Transfer to a bowl of cold water.
  4. When cooled, gently tap the egg on a hard surface all over to evenly crack the shell and put back into the water for a couple more minutes, then peel. The water will get under the shell and help to make it peel easily. After peeling the egg, make sure they are dry so the sausage meat sticks.
  5. To 3 separate bowls add the flour, whisked egg and breadcrumbs all mixed with a little of the salt and pepper. Set aside.
  6. Take 1/4 of the meat into your hand and flatten in your palm. Place a cooled egg in the center and wrap the meat around the egg, packing tightly (without too much pressure without breaking the egg) and shape into a nice oval with no gaps in the meat, you want an even layer of meat all around. Roll in the egg in the flour to get a light coating, then into the egg, remove excess egg, then roll in the breadcrumbs until well covered, pressing the breadcrumbs into the meat. Set aside. Repeat with all the eggs.
  7. Add canola oil to a high-sided pan and bring to a temperature of 350°F/175°C on a candy thermometer. You can also test the temperature by adding a little of the breadcrumbs, if they sizzle it’s ready.
  8. Fry the eggs in the oil about 5-7 minutes until golden brown turning halfway through.
    Drain and serve with the mustard sauce.

Notes

If the sausage meat is hard to mold, run through a food processor to soften.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 370Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 253mgSodium 504mgCarbohydrates 30gFiber 1gSugar 5gProtein 15g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

This Scotch eggs recipe was first appeared on Food Fanatic where I am a contributor.