Jul 14 2026
Restaurants›Farmers Gastropub›Scotch Egg Recipe

Scotch Egg Recipe

Inspired by Farmers Gastropub
Time1h
Serves6

Make Scotch Egg Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Eggs

Sausage Mixture

Breading

Frying

Method

Prepare Eggs

  1. 1

    Boil the Eggs

    Place 6 large eggs in a pot of cold water. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat, letting the eggs sit for 9-12 minutes.

  2. 2

    Cool and Peel

    After the time is up, transfer the eggs to an ice bath to cool for about 5 minutes. Once cooled, gently peel the eggs and set aside.

Prepare Sausage Mixture

  1. 3

    Mix the Sausage

    In a large mixing bowl, combine 1 lb of ground pork sausage, 1 tablespoon of Dijon mustard, 2 tablespoons of chopped fresh parsley, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.5 teaspoon of garlic powder. Mix until well combined.

Assemble Scotch Eggs

  1. 4

    Wrap the Eggs

    Divide the sausage mixture into 6 equal portions. Flatten each portion in your hand, place a peeled egg in the center, and carefully mold the sausage around the egg to fully enclose it.

Breading

  1. 5

    Prepare Breading Station

    Set up a breading station with three shallow dishes: one with 1 cup of all-purpose flour, one with 1 beaten egg, and one with 1.5 cups of breadcrumbs mixed with 0.5 teaspoon of salt.

  2. 6

    Bread the Eggs

    Roll each sausage-wrapped egg in the flour, then dip it in the beaten egg, and finally coat it in the breadcrumb mixture. Ensure each egg is fully covered.

Fry Scotch Eggs

  1. 7

    Heat Oil

    In a deep frying pan, heat 4 cups of vegetable oil over medium heat until it reaches 350°F (175°C).

  2. 8

    Fry the Eggs

    Carefully lower the breaded eggs into the hot oil, frying in batches for about 5-6 minutes or until golden brown. Use a slotted spoon to turn them occasionally.

  3. 9

    Drain and Serve

    Once golden brown, remove the Scotch eggs from the oil and let them drain on paper towels. Serve warm or at room temperature.

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