Scotch Egg Recipe
Hardboiled egg wrapped in house pork with sage sausage and breadcrumb with choice of honey mustard, housemade steak sauce, or brown mustard sauce.
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Ingredients
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Eggs & Brine
Sausage Coating
Breading & Frying
Sauce Choices (choose or serve all)
Method
Eggs & Brine
- 1
Hard boil eggs
Place 6 large eggs in a single layer in a medium saucepan. Add cold water to cover eggs by 1 inch (about 1 L). Bring to a rolling boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit 9 minutes for fully hard-cooked yolks.
- 2
Sausage Coating
- 3
Make sage sausage mixture
In a bowl combine 1 lb ground pork, 2 tbsp chopped fresh sage, 1 tsp minced garlic, 1 tsp salt, 1 tsp black pepper, 1 tsp ground nutmeg and 2 tbsp cold water. Mix with your hands or a spoon until fully combined and tacky. Chill mixture 15–20 minutes to firm slightly — this makes wrapping easier.
- 4
Portion sausage for eggs
Divide the sausage mixture into 6 equal portions (~about 2.6 oz / 45–50 g each). Roll each portion into a ball and flatten into a round patty about 3 inches in diameter and 1/4 inch thick, large enough to wrap each egg.
- 5
Breading & Frying
- 6
Set up breading station
Place 1 cup flour in a shallow bowl, beat 2 eggs (for egg wash) in a second bowl, and place 1.5 cups panko breadcrumbs in a third bowl. Lightly season flour with a pinch of salt and pepper if desired.
- 7
Dredge wrapped eggs
Working one at a time, roll each sausage-wrapped egg in flour, shaking off excess. Dip into beaten egg wash, then press into panko breadcrumbs to fully coat. For extra-crispy crust, double-coat: return to egg wash and panko for a second layer. Place finished eggs on a tray and chill 10 minutes to set the breading.
- 8
Heat oil
In a heavy 3–4 quart pot or deep fryer heat vegetable oil to 350°F (175°C). Use a thermometer and maintain temperature; too hot will overbrown the crust before heating through, too cool will make them greasy.
- 9
Fry Scotch eggs
Fry 2–3 Scotch eggs at a time (do not overcrowd) for 4–5 minutes, turning gently so all sides brown evenly, until crust is golden brown and internal temperature of the sausage reaches 160°F (71°C). If you double-coated, you may need an extra minute. Use a slotted spoon to transfer to a paper-towel-lined rack.
- 10
Finish and rest
Immediately sprinkle fried Scotch eggs with 1/2 tsp finishing salt while still hot. Let rest 3–4 minutes; this allows juices to redistribute and makes cutting easier.
Serve
- 11
- 12
Make-ahead and reheating
Scotch eggs can be made ahead and refrigerated for up to 2 days. To reheat, bake at 375°F (190°C) on a wire rack for 10–12 minutes until heated through and crust re-crisped, or re-fry quickly at 350°F (175°C) for 1–2 minutes.
