Scotch Egg Recipe

Soft-boil the eggs

Bring a medium saucepan of water to a gentle boil. Carefully lower 4 eggs into the water and boil for 7 minutes for a slightly jammy yolk (increase to 8–9 minutes for firmer yolks). While eggs cook, prepare an ice bath. When time is up, transfer eggs to the ice bath for 5 minutes to stop cooking. Gently tap and peel the eggs; set aside on a plate.

Prepare the sausage mixture

Place 450 g ground pork sausage in a bowl. If using unseasoned pork, add 1 tsp salt and 1/2 tsp freshly ground black pepper. Add 2 tbs fine dry breadcrumbs only if the sausage feels very wet (optional). Mix gently with your hands or a fork until evenly combined; do not overwork. Divide the sausage into 4 even portions (about 110–115 g each) and keep them covered in the refrigerator while you set up breading station.

Set up breading station

Place 3 shallow bowls or rimmed plates in a row: one with 3/4 cup all-purpose flour, lightly seasoned with a pinch of salt; the second with 2 beaten eggs (whisk until smooth); the third with 1.5 cups panko breadcrumbs. Preheat vegetable oil in a deep, heavy skillet or small deep-fryer to 170–175°C (340–350°F). If using a pan, fill oil to a depth of about 2 inches (5 cm).

Wrap eggs in sausage

Take one portion of sausage and flatten into a patty about 3–4 mm thick in the palm of your hand. Place one peeled boiled egg in the center and gently stretch and fold the sausage around the egg, sealing seams so the egg is fully encased. Roll between your hands to make a smooth oval. Repeat with remaining eggs and sausage portions.

Dredge and bread

Lightly dust each sausage-wrapped egg in flour, shaking off excess. Dip into the beaten eggs to coat fully, letting excess drip off. Roll in panko breadcrumbs, pressing gently so the panko adheres and forms an even coating. For a thicker crust, double-dip: return to egg wash and a second layer of panko.

Fry the scotch eggs

Carefully lower 1–2 scotch eggs into the preheated oil (do not overcrowd). Fry for 6–8 minutes until golden brown and the internal sausage is cooked (internal temperature should reach 70°C / 160°F). Rotate as needed for even browning. Remove with a slotted spoon and drain on a wire rack or paper towels. Sprinkle lightly with 1/2 tsp finishing salt while hot. If oil temperature drops, allow it to return to 170–175°C before adding more.

Alternate: oven finish (optional)

If you prefer less oil, after breading place scotch eggs on a baking sheet lined with parchment, brush lightly with oil, and bake at 200°C (400°F) for 20–25 minutes, turning halfway, until golden and cooked through.

Make the house mustard: whisk together 2 tbs Dijon mustard, 1 tbs whole-grain mustard, 1 tsp honey, and 1/2 tsp apple cider vinegar in a small bowl until smooth. Taste and adjust balance — more honey for sweetness, more vinegar for tang. Stir in 1 tbs chopped fresh parsley if using. Serve warm or at room temperature alongside halved scotch eggs.

To serve: halve each scotch egg with a sharp knife (wipe the blade between cuts for cleaner slices). Arrange on a platter with house mustard. Garnish with extra parsley and enjoy.