Scotch Egg Recipe

Soft-cook the eggs

Bring a medium pot of water to a gentle boil. Using a spoon, lower 6 large eggs into the water and boil for 6 minutes exactly for creamy yolks. While eggs cook, prepare an ice bath (bowl with ice and cold water). When timer finishes, transfer eggs immediately to the ice bath and cool for at least 5 minutes. Gently peel eggs and set aside on a paper towel-lined plate.

Prepare sausage mixture

Combine 1 lb ground pork sausage (or ground pork seasoned with salt, pepper, minced shallot, parsley, 1 tsp Dijon, and optional smoked paprika) in a bowl. Mix gently to incorporate but do not overwork. Divide the sausage mixture into 6 equal portions (about 2.7 oz / 75 g each). Keep the portions chilled while you prep breading to make wrapping easier.

Wrap eggs

Flatten each sausage portion into an even patty in your palm (about 3" diameter). Roll a peeled soft-cooked egg between your hands to smooth, then place the egg in the center of the patty and carefully mould the meat around the egg until completely sealed, smoothing seams. Chill the wrapped eggs on a tray for at least 15 minutes (or up to 30 minutes) to firm the sausage coating before breading.

Set up dredging station

In one shallow bowl, place 3 tbsp all-purpose flour. In a second bowl, beat 2 eggs (for egg wash) lightly. In a third bowl, combine 1.5 cups panko breadcrumbs and 1 tsp salt. Heat 1.5 cups vegetable oil in a heavy skillet (cast iron recommended) over medium heat to reach 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 45–60 seconds.

Bread the eggs

One at a time: gently roll each chilled sausage-wrapped egg in flour to coat, shaking off excess; dip into the beaten eggs to fully moisten; press into panko breadcrumbs so the surface is evenly coated. For an extra-crispy crust, double-dip: return to the egg wash and then another layer of panko. Place breaded eggs on a tray while you finish all 6.

Fry until golden

Carefully lower 2–3 eggs (do not overcrowd) into the hot oil. Fry 3–4 minutes, turning gently so all sides become golden-brown and the sausage is cooked through. Maintain oil temperature around 325–350°F (160–175°C). Use a thermometer to confirm internal temperature of sausage reaches 160°F (71°C). Remove to a wire rack or paper towel-lined plate to drain and rest for 2–3 minutes before serving.

While eggs are chilling or frying, make the aioli. In a small bowl combine 1/2 cup mayonnaise, 2 tsp Dijon mustard, 1 tsp lemon juice, 1 minced garlic clove, 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and taste; adjust lemon, salt or mustard to preference. Chill until ready to serve.

Cut each scotch egg in half with a sharp knife (wipe blade between cuts for cleaner slices). Serve halves warm with a dollop of Dijon aioli alongside or drizzled. Garnish with extra chopped parsley or a sprinkle of smoked paprika if desired.