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Homemade Scotch Eggs cooked to perfection, ideal for snacks and entertaining.

Scotch Eggs

These savory homemade Scotch eggs are a delicious blend of crispy, savory sausage meat encasing a perfectly soft-boiled egg, making them an ideal snack or appetizer for any gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: British
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Scotch Eggs
  • 4 large large eggs Fresh is best for that perfect runny yolk.
  • 1 lb sausage meat Use your favorite sausages, casings removed.
  • 2 cups breadcrumbs Fresh breadcrumbs add a delightful crunch.
  • ¼ teaspoon salt Enhances the sausage flavor.
  • ¼ teaspoon black pepper Freshly ground for added depth.
  • Oil for frying vegetable or canola oil Use to keep the taste neutral.
For Boiling
  • Water Enough to fully submerge the eggs.
  • A splash vinegar Helps to keep egg whites intact during boiling.

Method
 

Boil the Eggs
  1. Bring a pot of water to a gentle boil.
  2. Carefully add the eggs and boil for about 6-7 minutes for a soft-boiled yolk.
  3. Once done, immediately transfer the eggs to a bowl of ice water to stop the cooking.
  4. Let them sit for about 5 minutes before peeling.
Prepare the Sausage Mixture
  1. In a bowl, combine the sausage meat, salt, and pepper.
  2. You can also add any favorite herbs or spices at this point for more flavor.
  3. Mix until well combined.
Assemble the Scotch Eggs
  1. When the eggs are cool enough to handle, carefully peel them.
  2. Take a portion of the sausage mixture (about the size of an egg) and flatten it into your hand.
  3. Wrap the sausage around the egg, ensuring it's completely covered, with no gaps.
  4. Repeat for all eggs.
Coat with Breadcrumbs
  1. Roll each sausage-wrapped egg first in breadcrumbs, ensuring they’re well coated.
  2. This creates that crunchy exterior when fried.
Fry the Eggs
  1. In a deep skillet or pot, heat about 2 inches of oil over medium heat.
  2. Once hot, carefully add your Scotch eggs in batches.
  3. Fry them for about 5-6 minutes, rotating occasionally to ensure an even golden-brown color.
  4. Once golden and crispy, use a slotted spoon to remove them and place them on paper towels to drain excess oil.

Notes

These Scotch eggs can be enjoyed warm or at room temperature. They can be paired with a zesty mustard or tangy dipping sauce. Store leftovers in an airtight container in the fridge for up to three days. They freeze well; just wrap them in plastic wrap and store in an airtight bag.