Scotch Eggs Recipe

Soft- to medium-boil the eggs

Bring 1 liter of water to a rolling boil in a medium saucepan. Using a slotted spoon, gently lower 6 large eggs into the boiling water. Boil for 6 minutes for a slightly runny yolk (7 minutes for a firmer but still soft yolk).

While the eggs boil, prepare an ice bath by combining 1 cup ice with cold water in a bowl. When the timer is up, immediately transfer the eggs to the ice bath and cool for at least 5 minutes to stop cooking and make peeling easier.

Gently crack and peel the eggs under running water to remove shells. Pat dry with paper towels. Keep peeled eggs refrigerated briefly on a plate lined with paper towel while you prepare the sausage.

In a bowl, combine 700 g ground pork sausage (or ground pork), 1 cup fine breadcrumbs, 1 tsp salt, 1 tsp black pepper, 2 tbsp finely chopped parsley, 1 tsp Dijon mustard, and 1 tsp Worcestershire sauce. Mix gently until ingredients are evenly distributed but don’t overwork the meat or it will become dense.

Divide the sausage mixture into six equal portions (about 115–120 g each). Flatten each portion into a thin patty about 3 to 4 mm thick on a piece of plastic wrap or parchment.

Wrap each peeled egg in plastic wrap and roll the flattened patty around the egg, sealing seams and smoothing to create a uniform layer of sausage about 6–8 mm thick all around the egg. Repeat for all eggs. If the sausage is sticky, lightly wet your hands to smooth surfaces. Place finished eggs on a tray and refrigerate for 15–20 minutes to firm up the sausage layer (this helps prevent splitting during breading/frying).

Set up a breading station: in one shallow bowl combine 1 cup all-purpose flour with 1 tsp salt and 1 tsp black pepper; in a second bowl whisk 2 large eggs with 2 tbsp milk; in a third bowl place 2 cups panko or coarse breadcrumbs.

Remove the chilled sausage-wrapped eggs from the refrigerator. Dredge each egg first in the seasoned flour, shaking off excess, then dip into the egg-milk wash, letting excess drip off, and finally roll thoroughly in panko breadcrumbs to coat evenly. Press breadcrumbs gently so they adhere. For an extra-crispy crust, double-dip: after the first breadcrumb coat, return to the egg wash and re-coat in panko.

Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 6–8 cm (enough to nearly cover eggs). Heat oil to 170–175°C (340–350°F). Use a kitchen thermometer for accuracy. If you don’t have one, heat until a breadcrumb sizzles and turns golden in ~20–30 seconds.

Working in batches (do not overcrowd), gently lower 1–2 breaded eggs into the hot oil using a slotted spoon or spider. Fry, turning occasionally, for 6–8 minutes until the breadcrumb crust is deep golden brown and the sausage is cooked through (internal temperature of the sausage should reach 70°C / 160°F). Adjust time slightly if eggs were refrigerated very cold.

Remove cooked Scotch eggs to a wire rack or paper towel-lined tray to drain for a few minutes. Let rest 2–3 minutes before slicing to stabilize the yolk. Repeat with remaining eggs and reheat oil to correct temperature between batches if needed.

Slice Scotch eggs in half with a sharp knife (wipe blade between cuts for clean slices) and serve warm or at room temperature with English or whole-grain mustard and pickles or chutney on the side.