Scotch eggs look like they belong in a fancy pub. They’re actually just soft-boiled eggs wrapped in sausage meat, breaded, and fried. The trick? A jammy, runny yolk that spills out when you cut in. Crunchy outside, savory middle, golden inside. Let’s go.
Ingredients
Serves 4.
- 4 large eggs (room temperature)
- 1 lb breakfast sausage or ground pork
- ½ cup all-purpose flour
- 2 large eggs (for breading)
- 1 cup panko breadcrumbs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- Oil for frying (vegetable or canola)
Step-by-Step Instructions
Step 1: Soft Boil the Eggs
- Bring a pot of water to a boil. Gently lower in 4 eggs.
- Boil for 6 minutes (for jammy yolk) or 7 minutes (firmer).
- Transfer immediately to an ice bath. Cool completely.
- Peel carefully. Set aside.
Step 2: Set Up Breading Station
- Place flour in one bowl. Beat 2 eggs in a second bowl. Place panko in a third bowl.
- Mix salt, pepper, and paprika into the panko.
Step 3: Wrap in Sausage
- Divide sausage into 4 equal portions. Flatten each into a thin patty.
- Wrap each patty completely around a soft-boiled egg. Seal seams tightly.
Step 4: Bread the Scotch Eggs
- Roll each sausage-wrapped egg in flour. Shake off excess.
- Dip into beaten egg. Let excess drip off.
- Roll in panko until fully coated.
Step 5: Fry Until Golden
- Heat 2 inches of oil in a deep pot to 350°F.
- Fry scotch eggs in batches for 5-6 minutes, turning occasionally, until deep golden brown.
- Drain on a wire rack (not paper towels, to keep crisp).
Step 6: Serve Warm or Room Temp
- Cut in half to reveal the jammy yolk. Sprinkle with flaky salt.
- Serve with mustard or hot sauce.
Summary
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes (plus cooling)
Yield: 4 scotch eggs
Difficulty: Medium
Storage Notes
Scotch eggs keep in the fridge for up to 3 days. Serve cold or at room temperature—they’re traditional picnic food. To reheat crispy: air fry at 375°F for 5 minutes. Do not microwave (soggy sausage, rubbery yolk).
