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:
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5 large eggs, divided (4 for boiling, 1 for breading)
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300g Toulouse sausage (casings removed)
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1 tbsp fresh parsley, finely chopped
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1 tbsp fresh chives, finely chopped
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1 tbsp Dijon mustard
→ Seasonings:
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1 tsp fine salt, plus extra to taste
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1/2 tsp freshly ground black pepper
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1/2 tsp grated nutmeg
→ For Coating:
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1/3 cup plain flour
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1 cup panko breadcrumbs
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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
