Easy Homemade Scotch Eggs Recipe

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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Calories: 258
Description

This easy Scotch eggs recipe serves six and delivers perfectly seasoned sausage casings with a crispy exterior and a luscious jammy yolk at the center, an irresistible British snack classic for any occasion.

Ingredients
    For the Eggs
  • 6 large eggs
  • ice or ice cubes, for preparing an ice bath to cool the eggs
    • For the Sausage Meat
  • 1 lb (approx. 450g) of good quality bulk pork sausage
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon of dried thyme
  • 1/4 teaspoon of dried oregano
  • 1/4 teaspoon of paprika
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 2 tablespoons of fresh parsley, finely chopped
  • 1 tablespoon of Worcestershire sauce
  • 1 teaspoon of Dijon mustard
  • 1 tablespoon of all-purpose flour or cornstarch
    • For the Breading Station
  • 1/2 cup of all-purpose flour
  • 2 large eggs, beaten
  • 2 cups of Panko breadcrumbs
    • For Cooking (Deep Frying Method)
  • 4 cups of neutral oil for frying (vegetable, canola, or sunflower oil)
How to Make Scotch Eggs (Step-by-Step Instructions)
  1. 1
    Boil the Eggs for a Jammy Yolk
    • Carefully place 6 large eggs into a saucepan.
    • Fill the pan with cold water, ensuring the eggs are covered by at least an inch.
    • Bring the water to a rolling boil over high heat.
    • Once boiling, immediately remove the pan from the heat, cover it with a lid, and let the eggs sit in the hot water for a precise duration.
    • For a beautiful jammy yolk, as often seen in ideal scotch egg presentations, aim for 6 to 7 minutes.
    • For a softer, runnier yolk, a shorter time of 4 to 5 minutes is recommended.
    • For a firmer, traditional hard-boiled yolk, allow 8 to 10 minutes.
  2. 2
    Chill the Eggs in an Ice Bath
    • Immediately transfer the cooked eggs to a large bowl filled with ice water.
    • Allow them to cool completely for at least 5 to 10 minutes.
    • This ice bath rapidly halts the cooking process to prevent the green ring around the yolk and helps the shell separate for easier peeling.
  3. 3
    Peel and Dry the Eggs
    • Once cooled, gently peel the eggs.
    • Peeling them under a slow stream of cold running water can often assist the shell in sliding off more easily.
    • After peeling, pat the eggs completely dry with paper towels.
    • This drying step is essential, as any residual moisture on the egg surface will prevent the sausage meat from adhering properly in the next stage.
  4. 4
    Mix the Sausage and Seasonings
    • In a large mixing bowl, combine the bulk pork sausage with the garlic powder, onion powder, dried thyme, dried oregano, paprika, salt, black pepper, and fresh parsley.
    • Add Worcestershire sauce and Dijon mustard for added depth and tang.
  5. 5
    Gently Combine the Sausage Mixture
    • Using clean hands, gently mix the ingredients until they are just combined.
    • Avoid overmixing the sausage, as this can lead to a tough and dense texture in the final product.
    • If the sausage mixture feels excessively loose or wet, add 1 tablespoon of all-purpose flour or cornstarch.
  6. 6
    Portion and Flatten the Sausage
    • Divide the seasoned sausage mixture into 6 equal portions.
    • The exact number will depend on the size of the eggs and the desired thickness of the sausage layer, typically about 2 to 3 ounces (60-85g) per egg.
    • Roll each portion into a ball and then flatten it into a thin, even patty (approximately 1/4 inch thick or 5mm) will significantly simplify the wrapping process and ensure uniform cooking.
  7. 7
    Set Up the Breading Station
    • Prepare three shallow bowls or dishes and arrange them side-by-side on a work surface.
    • Bowl 1 contains all-purpose flour.
    • Bowl 2 contains two large eggs, whisked until frothy to create an effective egg wash.
    • Bowl 3 contains Panko breadcrumbs, which are highly recommended for their superior crispiness, or use regular seasoned breadcrumbs if preferred.
  8. 8
    Dust the Eggs with Flour
    • Lightly dust each peeled and thoroughly dried egg in the flour from Bowl 1, gently shaking off any excess.
    • This initial thin layer of flour creates a slightly tacky surface that helps the sausage meat adhere more effectively.
  9. 9
    Wrap the Egg in Sausage
    • Place one flattened sausage patty on a piece of plastic wrap.
    • A few drops of water on the plastic wrap can help prevent the meat from sticking.
    • Place the floured egg in the middle of the sausage patty.
    • Using the plastic wrap to assist, gently bring the edges of the sausage up and around the egg, completely encasing it.
    • Carefully mold and smooth the sausage around the egg, ensuring there are no bare spots or cracks, and that the thickness of the sausage layer is as even as possible.
    • Wetting your hands slightly can also aid in this process, preventing the meat from sticking to your fingers.
  10. 10
    Triple Bread Your Scotch Eggs
    • Once wrapped, gently roll the sausage-encased egg in the flour from Bowl 1 again, shaking off any excess.
    • Then, dip the floured egg into the beaten egg from Bowl 2, allowing any excess egg wash to drip off.
    • Finally, roll the egg thoroughly in the Panko breadcrumbs from Bowl 3, gently pressing the crumbs to ensure a thick, even, and complete coating.
    • This triple-dredging method ensures a robust and crispy crust.
  11. 11
    Chill the Scotch Eggs
    • Place the breaded scotch egg on a plate or baking sheet and repeat the process with the remaining eggs.
    • For optimal results and to prevent the sausage from falling apart during cooking, it is highly recommended to refrigerate the breaded scotch eggs for at least 20 to 30 minutes.
    • This chilling period allows the meat to firm up and the breading to adhere securely, ensuring structural integrity during cooking.
  12. 12
    Option 1: Deep Fry the Scotch Eggs
    • In a deep, heavy-bottomed pot or Dutch oven, heat 3 to 4 inches of neutral oil (such as vegetable or canola oil) to 350°F (175°C).
    • Use a candy thermometer or an instant-read thermometer to monitor the temperature.
    • Oil that is too hot will burn the breadcrumbs before the sausage cooks, while oil that is too cool will result in greasy, soggy eggs.
    • Carefully lower 2 to 3 scotch eggs into the hot oil using a slotted spoon, taking care not to overcrowd the pot.
    • Overcrowding can significantly drop the oil temperature, leading to uneven cooking and a greasy texture.
    • Fry for 5 to 7 minutes, turning occasionally to ensure even browning, until the coating is deep golden brown and crispy.
    • The sausage must be thoroughly cooked, with an internal temperature reaching at least 160°F (71°C) for food safety.
    • Remove the scotch eggs with a slotted spoon and place them on a wire rack set over a paper towel-lined baking sheet to drain any excess oil.
    • Season lightly with salt immediately after removing them from the oil to enhance flavor.
  13. 13
    Option 2: Bake the Scotch Eggs
    • Preheat the oven to 400°F (200°C).
    • Place the breaded scotch eggs on a wire rack set on a baking sheet.
    • Lightly spray them evenly with non-stick cooking spray or brush with a small amount of oil, for browning and crispiness.
    • Bake for 25 to 30 minutes, flipping them halfway through the cooking process to ensure even browning and crispiness on all sides.
    • The internal temperature of the sausage must reach at least 160°F (71°C) for food safety.
  14. 14
    Option 3: Air Fry the Scotch Eggs
    • Preheat the air fryer to 400°F (200°C).
    • Lightly spray the air fryer basket with non-stick cooking spray.
    • Place the breaded scotch eggs in the basket in a single layer, ensuring they do not touch to allow for proper air circulation and even cooking.
    • Lightly spray the eggs themselves with cooking spray to aid in crisping.
    • Air fry for 12 to 14 minutes, flipping halfway through the cooking time.
    • If the breadcrumbs appear dry during cooking, an additional light spray of oil can be applied.
    • The internal temperature of the sausage should reach at least 160°F (71°C).
  15. 15
    Cool and Slice the Scotch Eggs
    • Allow the scotch eggs to cool for a few minutes after cooking.
    • This brief resting period helps the internal structure settle.
    • Slice them in half with a serrated knife; the serrated edge helps prevent squishing the yolk and maintains the integrity of the layers.
    • Garnish with fresh herbs like finely chopped parsley or chives.
  16. 16
    Serve and EnjoyBaked Scotch Eggs Recipe Air Fryer | Traditional Scotch Egg Recipe | Scottish Eggs Air Fryer Recipe | Homemade Scotch Egg Recipe | British Snacks | Scotch Eggs Recipe Baked | Homemade Scotch Eggs Recipe | Scotched Eggs Recipe | Scottish Egg Recipe
    • Serve warm or at room temperature.
    • Scotch eggs are excellent with a variety of dipping sauces, such as a tangy mustard, a sweet honey mustard, or even classic ketchup.

Nutrition Facts

Servings 6

Serving Size 1 Scotch Egg (approx. 113g)

Amount Per Serving
Calories 258kcal
% Daily Value *
Total Fat 14.6g23%
Saturated Fat 3.9g20%
Trans Fat 0.3g
Cholesterol 193mg65%
Sodium 200mg9%
Potassium 210mg6%
Total Carbohydrate 8g3%
Dietary Fiber 1g4%
Sugars 0.8g
Protein 15g30%
Vitamin A 313 IU
Vitamin C 2 mg
Calcium 32 mg
Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Always use an instant-read thermometer to confirm the sausage reaches an internal temperature of 160°F (71°C) for food safety, regardless of the cooking method.
  • After boiling, immediately transfer eggs to an ice bath to stop cooking and aid peeling.
  • When forming sausage patties, aim for an even thickness (approx. 1/4 inch or 5mm) around the egg to ensure uniform cooking and prevent cracking.
  • Refrigerate the wrapped and breaded eggs for 20–30 minutes to firm up the meat and set the breading so they hold together perfectly when cooked.
  • If deep frying, keep the oil at 350–375°F (175–190°C) with a thermometer to ensure a crispy exterior and fully cooked interior without greasiness or burning.
  • Cook scotch eggs in small batches (2-3 at a time) to maintain consistent cooking temperature and allow for even browning and crisping.
Read it online: https://tinakitchen.com/recipe/scotch-eggs-recipe/

We hope you enjoy making this recipe.

Happy cooking!