Scotch Eggs are a classic British recipe of soft boiled eggs with perfectly runny yolks wrapped in pork sausage then breaded and fried crispy.
Whether serving a crowd for holiday Brunch with Breakfast Casserole or whipping up a quick party Appetizer like Sausage Balls, these Scotch Eggs will deliver!
Sabrina’s Scotch Eggs Recipe
Scotch Eggs are a classic snack or breakfast food for special occasions, like a holiday brunch. They are packed full of protein and can be eaten hot or cold, so they make a great lunch for hikes and picnics. Slice them as a topping for a garden salad or make a hearty brunch with a side of Cheesy Hash Brown Casserole. Try them with a Honey Mustard Sauce for dipping and Pickled Red Onions on the side. Soft boiled eggs are a bit tricky to peel, so check out my tips below the recipe card to avoid frustration.
Ingredients
Boiled Eggs:
- 6 large eggs
- 1 teaspoon white vinegar
Sausage Casing:
- 1/4 cup flour
- 1 pound pork sausage
- 1/4 cup green onions , minced
- 2 cloves garlic , finely minced
- 1/2 teaspoon ground mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
Breading:
- 1 cup flour
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 3 large eggs , beaten
- 1 1/3 cups breadcrumbs
- Oil for frying
Instructions
Soft Boiled Eggs:
- Fill a large pot with room temperature water and vinegar.
- Add the eggs carefully and turn heat on to high.
- Bring to a full rolling boil, then turn off the heat.
- Let eggs sit for 4 minutes.
- Place into ice water and let cool for 10 minutes.
- Peel by gently breaking egg shell against counter and rolling the egg against it (gently!). This will prevent the egg shells from digging into the egg whites.
Sausage Casing:
- In a large bowl add the sausage, green onions, garlic, ground mustard, paprika, salt and pepper. Mix well.
- Roll each egg in flour.
- Divide sausage mixture into six.
- Flatten each piece in your palm gently, then wrap it around each egg and seal around the egg gently.
Dredging and Frying:
- Preheat oven to 400 degrees.
- Set up three bowls, one with flour, paprika, salt and pepper, one with beaten eggs and one with breadcrumbs.
- Roll each sausage wrapped egg in flour, then in eggs and finally in breadcrumbs and place on a baking sheet.
- Heat a large pot with vegetable oil 3 inches deep to 350 degrees and fry until just golden brown on each side, about 2 minutes on each side.
- Place back on baking sheet and bake for 5 minutes.
Nutrition
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Chef’s Note
When cracking the shell on soft boiled eggs, I like to crack the wide end first, which is where the air pocket is. You can peel by hand, but if you slide a spoon in between the shell and egg, you can lift the shell off in larger pieces. Be gentle throughout the process for best results.
Can I make these ahead of time?
You can easily double this dish to feed a crowd or as make-ahead convenience food on the go. If you are making them ahead of time, you’ll want a firm yolk because it will keep longer. For a firm yolk, boil the eggs for 7 minutes then transfer to an ice bath before peeling. You can also make the boiled eggs up to a day in advance before assembling and cooking this dish.
How to Store
- Serve: You can serve Scotch Eggs hot, room temperature, or chilled. They can be at room temperature for no more than 2 hours before they should be stored.
- Store: Wrap each egg in plastic wrap and store in an airtight container for 4-5 days in the refrigerator. You can reheat them in the oven until warmed through or you can enjoy them cold.
- Freeze: These are best fresh and not frozen because the texture of the egg yolk isn’t the same when they thaw. If you do want to freeze them, wrap them tightly in plastic wrap then aluminum foil and freeze for up to 3 months. Deep fry from frozen or thaw overnight in the fridge before heating in the oven.
Air Fryer Cooking Variation
Instead of deep frying and baking, you can cook these Scotch Eggs in an air fryer. To use an air fryer, cook the eggs and assemble everything as usual. Air fry them at 400 degrees for 10-12 minutes, flipping halfway through, until the outside is crispy and the meat is no longer pink.
