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 served in pubs. Typically served as a delicious snack or appetizer (starter) sometimes affectionally known as ‘Scotties’.

Hard boiled eggs inside scotch eggs wrapped in sausage

Who said British cuisine is bland? Check out my Homemade Sausage Rolls and Steak and Ale Pie, as a couple of examples.

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.

Perfect make ahead food, refrigerate, then grab-and-go as you need them as they are a complete protein packed meal. And I’m going to show you how to achieve the most delicious Scotch Eggs.

Scotch eggs from above on a board with mustard sauce

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, London department store Fortnum & Mason.

There is a story how they were derived from the Indian dish Nargisi Kofta, but there is really no origin set in stone. I have read that the first recipe was published around the 19th century.

Scotch eggs cut in half on a board

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

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

Runny egg yolk vs. firm egg 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, to achieve a soft boil. Transfer the eggs to cold water then peel. Wrap the egg in sausage mixture, coat in bread crumbs and fry. 

Scotch Eggs Breadcrumbs

When it comes to the choice of breadcrumbs, it is up to you. Regular premade is traditional, but you can also use panko breadcrumbs for extra crunch.

Along with Sausage Rolls 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 and 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.

Tips for making Scotch Eggs

The hardest part is forming the sausage layer around the egg. Flatten the sausage meat in the palm of your hand as large as the egg circumference (you can wet your hand so it doesn’t stick) then carefully wrap the meat around the cooked egg. Pressing firmly to seal, but taking care not to break the egg. Ensuring there are no gaps or cracks as the oil will get in and split (as mentioned above).

Dipping a bite of food into mustard sauce

Sauce for Scotch Eggs

The mustard sauce included in the recipe is optional, but it’s nice to have something to dip them in. Plus, it is so easy to make, it’s only 3 ingredients.

Serving Scotch Eggs

They are the perfect buffet food. You can serve them as a part of a classic cold buffet. Include them with a classic Ploughman’s Lunch (like a British charcuterie).

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 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • 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/sausage links (casings removed) or 12 ounces (340 grams) sausage meat
  • 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


  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 and cook on a low boil, 4 minutes for runny yolk, or 10 minutes for firm yolk. Transfer to a bowl of cold water to stop them cooking.
  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. Lightly wet the palms of your hands (this will prevent the sausage meat from sticking). Divide the sausage meat into 4 equal portions. Take one portion of the meat 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.
  9. Drain and serve with the mustard sauce.

Nutrition Information



Serving Size


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.