Scotch Egg Recipe

Soft-to-medium boil eggs

Bring a medium saucepan of water to a rolling boil. Gently lower 6 large eggs into the boiling water with a slotted spoon. Boil for 7 minutes for a firm white and jammy-to-set yolk (adjust ±30 seconds if you prefer slightly runnier or firmer). While eggs cook, prepare an ice bath (bowl of cold water + ice). When time is up, immediately transfer eggs to the ice bath and chill for 5 minutes to stop cooking. Once cool, gently tap and peel the shells; set peeled eggs aside on a plate.

Prepare pork-scallion mixture

In a bowl, combine 1 lb ground pork, 3 tbsp finely chopped scallion, 1 tsp salt, 1 tsp black pepper, and 3 tbsp brown mustard. Mix gently but thoroughly with your hands or a spoon until evenly combined. Divide the meat mixture into 6 equal portions (about 2.7 oz / 75 g each). Flatten each portion into a thin patty in the palm of your hand.

Wrap eggs

Spread a little mustard (about 1/2 tsp) on each peeled egg if you like extra tang (optional but recommended). Place a peeled egg in the center of a flattened pork patty and gently stretch and fold the meat up and over the egg, sealing seams and smoothing to form an even egg-shaped ball. Repeat for all 6 eggs. Keep finished eggs on a tray and refrigerate uncovered for 15–20 minutes to help the sausage firm up (this makes coating easier).

Set up dredging station

Place 1 cup all-purpose flour in a shallow bowl. In a second shallow bowl, beat the 2 eggs reserved for egg wash until homogenous. Place 1.5 cups breadcrumbs in a third shallow bowl. Lightly season the flour with a pinch of the finishing salt if desired.

Dredge the sausage-wrapped eggs

Working one at a time, roll a sausage-wrapped egg in the flour, shaking off excess. Dip into the beaten egg wash, then roll thoroughly in breadcrumbs, pressing gently so crumbs adhere. For extra crispness, double-dip: return to the egg wash and breadcrumbs for a second coating. Place coated eggs on a tray while you heat the oil.

Fry the scotch eggs

Pour about 1 cup vegetable oil into a heavy skillet (cast iron or stainless) to a shallow depth of roughly 1/2" (enough to come halfway up the eggs). Heat over medium-high until oil reaches 340–350°F (170–175°C) or until a breadcrumb test sizzles steadily. Fry the coated eggs, seam-side down first, 3–4 minutes per side, turning carefully with tongs so all sides brown evenly and the sausage reaches an internal temperature of 160°F (71°C). If browning too quickly, lower heat to medium. Total frying time ~8–10 minutes. Transfer fried eggs to a wire rack or paper towel–lined plate to drain; sprinkle with 1/2 tsp finishing salt if desired.

Alternative: Bake (lower-fat option)

Preheat oven to 400°F (200°C). Place coated eggs on a parchment-lined sheet, brush lightly with oil, and bake 25–30 minutes, turning once halfway, until golden and cooked through (internal temp 160°F / 71°C).

Serve

Let scotch eggs rest 5 minutes, then slice in half with a sharp knife to show the over-medium yolk. Serve warm or at room temperature with extra brown mustard and chopped scallion for garnish.