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British

Scotch Eggs

Hard-boiled eggs wrapped in seasoned sausage and coated in crispy breadcrumbs - the iconic British pub snack.

hot_biteMediumBritish
Prep30 minCook25 minTotal55 minServes6Temphot
⚠ Contains: 🥚 Egg, 🌾 Gluten
Recipe
Ingredients
  • 6 wholelarge eggs(plus 2 for coating)
  • 1 lbbreakfast sausage(removed from casings)
  • 1 tbspfresh sage(minced)
  • 1 tspfresh thyme(minced)
  • 1/2 cupall-purpose flour
  • 1.5 cupspanko breadcrumbs
  • 1 tspkosher salt
  • 1/2 tspblack pepper
  • 4 cupsvegetable oil(for frying)
Make Ahead

Can be made a day ahead and reheated in a 350°F oven for 10 minutes. Best served warm.

Instructions
  1. 1Boil 6 eggs for exactly 7 minutes for jammy yolks, then ice bath and peel carefully
  2. 2Mix sausage with sage, thyme, salt, and pepper
  3. 3Divide sausage into 6 portions, flatten each into a thin patty
  4. 4Wrap each egg completely in sausage, sealing well with no cracks
  5. 5Set up breading station: flour, beaten eggs, and panko
  6. 6Roll each wrapped egg in flour, then egg, then panko, pressing to adhere
  7. 7Heat oil to 350°F, fry eggs 2 at a time for 6-7 minutes until deep golden
  8. 8Drain on paper towels, let rest 2 minutes before serving with mustard
Notes
Pro Tips

Slightly undercook the eggs for a jammy yolk. Wet hands with cold water when wrapping to prevent sticking.

History & Origin

Scotch eggs were invented by Fortnum & Mason in London in 1738 as a traveling snack. Despite the name, they have no Scottish origin - the term likely derives from scotched meaning processed.

Pairs Well With
british-alewhiskygin
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