Celebrate tradition with these Classic Scotch Eggs, a beloved British snack that combines simplicity with indulgence. Featuring soft or firm-boiled eggs encased in herbed sausage, coated in a golden, crunchy panko crust, this dish is a staple in pubs, picnics, and festive spreads. Whether enjoyed warm or at room temperature, these hearty treats offer a flavorful homage to Scottish heritage and British culinary tradition.
Why You’ll Love This Recipe
These Scotch Eggs are the ultimate savory comfort food. With a perfectly cooked egg at the center, a layer of well-seasoned sausage, and a crisp golden crust, each bite offers contrast and satisfaction. They’re not only visually impressive but also versatile—ideal as an appetizer, picnic fare, or even a quick lunch. The recipe is easy to follow, delivers consistently great results, and brings authentic British pub-style food into your home kitchen.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Main Ingredients
5 large eggs, divided (4 for boiling, 1 for breading)
300g Toulouse sausage (casings removed)
1 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
1 tbsp Dijon mustard
Seasonings
1 tsp fine salt, plus extra to taste
1/2 tsp freshly ground black pepper
1/2 tsp grated nutmeg
For Coating
1/3 cup plain flour
1 cup panko breadcrumbs
1.5 liters sunflower oil (for frying)
directions
- Place 4 of the eggs in a medium pot and cover with cold water. Bring to a boil over medium-high heat. Boil for 4 minutes for soft yolks or 7 minutes for firmer yolks.
- Transfer the eggs immediately to a bowl of ice water and let cool for 5–10 minutes to stop the cooking.
- Meanwhile, finely chop the parsley and chives.
- In a mixing bowl, combine the sausage meat with herbs, Dijon mustard, salt, pepper, and nutmeg. Mix thoroughly and divide into 4 equal portions.
- Prepare three shallow dishes: one with flour and a pinch of salt, one with the remaining egg (beaten), and one with panko breadcrumbs and a pinch of salt.
- Peel the cooled eggs and pat them dry with a paper towel.
- Using parchment paper, flatten each sausage portion into an oval shape.
- Roll each peeled egg in the flour, then place it on a sausage oval. Carefully mold the sausage around the egg, ensuring it is fully enclosed.
- Roll the sausage-wrapped egg again in flour, then dip it in the beaten egg, and finally coat it in the panko breadcrumbs. Gently press to ensure the coating sticks.
- Heat sunflower oil in a deep pan or pot to 160°C (320°F).
- Fry each Scotch egg for 4–6 minutes or until golden brown and the sausage is cooked through (internal temperature should reach 63°C).
- Remove with a slotted spoon and drain on paper towels. Serve warm or at room temperature.
Servings and timing
Prep Time: 25 minutes
Cooking Time: 15 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 340 kcal per serving
Variations
- Vegetarian Option: Use a plant-based sausage alternative and soft-boiled eggs for a meat-free version.
- Spicy Kick: Add chili flakes or cayenne pepper to the sausage mix for heat.
- Smoky Flavor: Substitute Toulouse sausage with smoked sausage or chorizo.
- Gluten-Free: Use gluten-free flour and breadcrumbs for a coeliac-friendly version.
- Cheese-Stuffed: Add a thin layer of cheese between the egg and sausage for a molten surprise.
storage/reheating
Store cooked Scotch Eggs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 10–12 minutes until warmed through and crisp. Avoid microwaving, as it may soften the coating. Scotch Eggs can also be eaten cold, making them excellent for packed lunches or picnics. Freezing is not recommended, as it may affect texture.
FAQs
What type of sausage is best for Scotch eggs?
Toulouse sausage is used traditionally, but any high-quality pork sausage without casings will work well.
Can I make Scotch eggs in advance?
Yes, they can be made a day ahead and refrigerated. Reheat in the oven before serving.
How do I ensure the sausage sticks to the egg?
Pat the eggs dry and firmly press the sausage around the egg, ensuring there are no gaps.
Are Scotch eggs eaten hot or cold?
They are delicious both ways. Serve hot for crispiness or cold for picnic-style snacking.
What oil is best for frying Scotch eggs?
Neutral oils with high smoke points like sunflower or canola oil are ideal.
Can I bake Scotch eggs instead of frying?
Yes, bake at 375°F (190°C) for 25–30 minutes, turning once, until golden and fully cooked.
How do I prevent the egg from overcooking during frying?
Use pre-boiled eggs with slightly soft yolks and keep frying time short.
Can I use quail eggs for mini Scotch eggs?
Yes, quail eggs are great for bite-sized versions. Adjust boiling and frying times accordingly.
What’s the origin of Scotch eggs?
Though associated with Scotland, they likely originated in England as a portable meal or snack.
Can I use different breadcrumbs?
Panko is preferred for crispiness, but regular breadcrumbs or crushed crackers can be used.
Conclusion
Classic Scotch Eggs are a timeless and satisfying snack, bringing together layers of flavor and texture in every bite. Whether served as a pub-style appetizer, a picnic treat, or a festive addition to your table, they deliver on both tradition and taste. This simple yet impressive recipe makes it easy to recreate this beloved British favorite at home with reliable, delicious results.
Print
Classic Scotch Eggs
- Total Time: 40 minutes
- Yield: : 4 servings
Description
Celebrate National Tartan Day or elevate your appetizer game with these Classic Scotch Eggs—a traditional British snack of soft or firm boiled eggs wrapped in herb-seasoned Toulouse sausage, coated in crispy golden panko breadcrumbs, and fried to perfection. Ideal for picnics, brunch spreads, or gourmet snacking, this pub-style favorite honors Scottish culinary heritage with every crunchy bite.
Ingredients
→ Main Ingredients:
-
5 large eggs, divided (4 for boiling, 1 for breading)
-
300g Toulouse sausage (casings removed)
-
1 tbsp fresh parsley, finely chopped
-
1 tbsp fresh chives, finely chopped
-
1 tbsp Dijon mustard
→ Seasonings:
-
1 tsp fine salt, plus extra to taste
-
1/2 tsp freshly ground black pepper
-
1/2 tsp grated nutmeg
→ For Coating:
-
1/3 cup plain flour
-
1 cup panko breadcrumbs
-
1.5 liters sunflower oil (for frying)
Instructions
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heat. Boil 4 minutes for soft yolks or 7 minutes for firm.
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Transfer eggs to ice water and cool for 5–10 minutes.
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While eggs cool, mix sausage with parsley, chives, mustard, salt, pepper, and nutmeg. Divide into 4 equal parts.
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Set up three shallow bowls: flour with salt, beaten remaining egg, and panko with salt.
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Peel and dry boiled eggs. Flatten each sausage portion into an oval on parchment paper.
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Dredge each egg in flour, wrap with sausage until fully encased, then roll again in flour, egg wash, and panko crumbs.
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Heat oil to 160°C (320°F). Fry each Scotch egg for 4–6 minutes until golden brown and internal sausage temp reaches 63°C (145°F).
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Drain on paper towels and serve warm or at room temperature.
Notes
For a runny yolk center, boil eggs for 4 minutes exactly and cool quickly. Can be made ahead and served chilled or reheated in the oven. Toulouse sausage adds rich flavor, but you can substitute with other herbed sausages.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: British, Scottish
