Scotch Eggs Made Easy
Crispy, golden Scotch eggs wrapped in seasoned sausage with a tender, jammy center. Simple steps and big pub-style flavor at home.
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Servings:
Ingredients
Main Ingredients
- 6 large eggs for boiling
- 1.25 lb bulk pork sausage
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce optional
- 1 tsp kosher salt
- 0.75 tsp black pepper freshly ground
- 0.5 tsp smoked paprika
- 0.25 tsp garlic powder
- 0.25 tsp onion powder
- 0.5 cup all-purpose flour for dredging
- 1 large egg, beaten for coating
- 1.25 cup plain breadcrumbs panko works great
- 3 cup vegetable oil for frying
Instructions
Preparation Steps
- Boil eggs. Bring a pot of water to a boil, add 6 eggs, and simmer 8–9 minutes for firm centers.
- Chill and peel. Transfer eggs to an ice bath for 5 minutes, then gently peel and pat dry.
- Season sausage. Mix sausage with Dijon, Worcestershire, salt, pepper, paprika, garlic powder, and onion powder.
- Portion sausage. Divide into 6 equal balls and flatten each into a thin patty on parchment.
- Set up dredging. Put flour in one bowl, beaten egg in another, and breadcrumbs in a third.
- Wrap eggs. Encase each peeled egg in a sausage patty, sealing seams well with damp hands.
- Bread neatly. Roll each in flour, dip in egg, then coat all over with breadcrumbs. Chill 10 minutes.
- Heat oil to 350°F in a deep pot. Fry 2–3 at a time until golden and cooked through, 5–6 minutes.
- Drain and serve. Rest on a rack for 3 minutes. Slice or serve whole with mustard.
Notes
Try baking at 400°F on a greased rack for 22–25 minutes, or air-fry at 370°F for 14–16 minutes, turning once. Serve with grainy mustard or a quick dip of mayo, Dijon, and a splash of pickle juice. Leftovers keep 3 days in the fridge; reheat in a 350°F oven or air fryer until crisp.
This recipe is an original creation inspired by classic Scotch Eggs Made Easy flavors. All ingredient ratios and instructions are independently developed.