This Scotch Eggs Recipe uses eggs, Italian sausage, panko, and spices to create a savory, golden-crusted snack with a soft, jammy center.
I didn’t grow up with Scotch eggs. In fact, the first time I ever heard of them was on a British cooking show—some intense chef was wrapping an egg in sausage like it was no big deal. I remember thinking, “Wait… what?” Fast forward a few years, I found myself in a slightly damp pub in London on a trip I could barely afford, jet-lagged and emotionally fried. The kind of trip where you question every life choice up to that point.
And there it was on the menu: Scotch egg, mustard, chips. I still don’t know why I ordered it, but I’m glad I did. One bite and everything—the jet lag, the drizzle outside, my tangled thoughts—just kind of quieted. The crispy coating, the warm sausage, and that soft golden yolk… it felt like something familiar, even though it totally wasn’t.
Since then, I’ve made Scotch eggs a bunch of different ways—some that turned out amazing, others… less so. Once I forgot to poke a hole and the whole thing exploded in the fryer. That was a fun cleanup. But this version? This is the one that stuck. The one that hits all the right notes and always gets eaten first, even when no one thinks they’re in the mood for an egg wrapped in meat.
Why You’ll Love This Scotch Eggs Recipe?
Okay, besides the obvious novelty of wrapping an egg in sausage (I mean, it is kind of wild), this Scotch Eggs Recipe is all about texture. Crunchy on the outside, juicy in the middle, and then that glorious egg yolk that still gives a little wobble when you cut it open. If that doesn’t do it for you, I don’t know what will.
They’re cozy without being heavy, and somehow they walk this weird line between rustic and refined. One minute they’re the perfect hangover snack, the next they’re on a charcuterie board with fancy mustard and a glass of red wine. They’re weirdly adaptable like that.
And honestly? They’re fun to make. Slightly chaotic, sure, but fun. There’s something almost therapeutic about molding sausage around an egg and getting it just right. Like Play-Doh for grown-ups. But tastier.
Ingredient Notes:
Let’s be real—this isn’t a “use your fancy truffle oil” kind of recipe. You’re going to want things that are simple but flavorful.
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Eggs – Start with cold ones. Soft-boil ‘em. You want that golden, jammy center that makes you feel like a wizard when it turns out just right.
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Bulk Italian Sausage – You can go mild or spicy depending on your vibe. Either way, sausage brings flavor and fat, which keeps things juicy.
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Dry Mustard, Nutmeg, Cayenne – Just a pinch of each. Think of them like background vocals. They don’t scream, but you’d notice if they weren’t there.
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Flour, Eggs, Panko – For the breading station. Panko is key if you want that super satisfying crunch. Regular breadcrumbs work, but they don’t have that same snap.
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Oil for Frying – Go with something neutral like vegetable oil. Don’t use olive oil—it’s too fancy for this kind of party.
Note: I’ve tried adding herbs, garlic, even smoked paprika. Sometimes it’s great. Sometimes… it’s not. Stick with the basics your first round, then go wild later.
How To Make Scotch Eggs?
Step 1: Get your oil heating.
Set it to 350°F if you’ve got a thermometer. If not, toss in a bread crumb and wait for it to sizzle. (That’s what I do half the time anyway.)
Step 2: Boil the eggs.
Don’t panic. Just bring about half an inch of water to a boil in a pan, gently lower in the cold eggs, cover, reduce heat, and let them go for 6 minutes. Immediately run them under cold water and peel. Yes, it’s a little annoying. No, it’s not optional.
Step 3: Mix up your sausage.
Add dry mustard, nutmeg, and cayenne to your sausage and divide it into six blobs. Scientific term: blobs. Flatten each into a rough oval. You’re making little meat blankets for the eggs.
Step 4: Wrap the eggs.
Use plastic wrap. It’ll save you from a sausage meltdown. Flatten, place the egg, wrap it up. Use damp fingers to seal it all the way around. It takes a little finesse, but you’ll get it. And if the first one’s ugly? Who cares—it still tastes good.
Step 5: Breading station!
Three bowls: flour, beaten eggs, panko. Dredge your sausage-wrapped egg in flour, then dip it in egg, then roll it in panko. Give it a little press to make sure those crumbs stick. Shake off any extras—no one likes an oil-clogged fryer.
Step 6: Fry time.
Carefully lower a couple at a time into the hot oil. Don’t crowd them or you’ll drop the temp. Fry for about 5–6 minutes or until golden. Then let them cool on a wire rack (or a paper towel-lined plate if you’re like me and never have the wire rack clean when you need it).
Want To Save This Recipe?
Storage Options:
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Fridge: Wrap them up and keep them for 2–3 days. Reheat in the oven or air fryer so they crisp back up.
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Freezer: Yep, they freeze well. Wrap individually, label them (trust me), and reheat low and slow so they don’t get rubbery.
Variations and Substitutions:
Look, once you get the hang of it, you will want to experiment. I’ve tried:
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Ground turkey or chicken – Just add a little oil or they’ll dry out.
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Chopped jalapeños in the sausage mix – Fire
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Mini Scotch eggs – Use quail eggs and serve as appetizers. It’s extra, but cute.
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Stuffing cheese inside – Sounds awesome. Usually ends in a mess. Still fun.
What to Serve with Scotch Eggs?
Honestly? These stand alone. But if you’re feeling extra or need to impress:
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Spicy mustard or horseradish cream – That bite pairs perfectly with the rich sausage.
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Pickles or slaw – Add something acidic to balance things out.
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Chunky fries and a pint – Go full pub-style.
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On a brunch board – Slice them in half, fan ‘em out. People will talk.
Frequently Asked Questions:
Can I bake these instead of frying?
Yes—but no lie, they’re not as crispy. Bake at 400°F for about 25–30 mins. Flip halfway, and spritz with oil if you can.
Can I use regular breadcrumbs?
Sure. But panko’s crunch is unbeatable. Once you go panko…
My yolk came out hard. What did I do wrong?
It happens. Next time shave off a minute from your boil time. Also, cool those eggs fast after boiling.
Alright, that’s it. You made it to the end of my very heartfelt ode to the mighty Scotch Eggs Recipe.
If you try this, I wanna hear everything—did the yolk turn out soft? Did your sausage-wrapping skills improve by egg #3? Did you accidentally make one the size of a baseball like I once did? Drop a comment, send me a pic, or just scream about your victory in the kitchen. I’ll be over here, eating the last one and pretending I saved it for someone else.
Catch you next recipe.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Scotch Eggs Recipe
Ingredients
- 6 large eggs cold
- 21 oz approximately 1.3 lb bulk Italian sausage
- ¼ tsp dry mustard
- 1 pinch freshly grated nutmeg
- 1 pinch cayenne pepper
- ½ cup all-purpose flour plus more as needed
- 2 large eggs beaten (for breading)
- 1 cup panko bread crumbs plus more as needed
- 4 cups vegetable oil or enough for frying
Instructions
Prepare the frying oil:
- Heat oil in a deep fryer or heavy-bottomed saucepan to 350°F (175°C). Use a thermometer for accuracy, ensuring a safe and consistent temperature for frying.
Boil the eggs:
- Place ½ inch of water in a saucepan and bring to a boil. Carefully add the six cold eggs, cover with a lid, and reduce heat to medium-high. Cook for approximately 6 minutes to achieve soft-boiled centers. Immediately transfer the eggs to cold running water to halt cooking. Peel and pat them dry with paper towels.
Prepare the sausage mixture:
- In a large bowl, combine the Italian sausage with the dry mustard, nutmeg, and cayenne pepper. Mix thoroughly and divide into six equal portions.
Wrap the eggs:
- Place a piece of plastic wrap on a clean, flat surface. Flatten one portion of sausage into an oval approximately ⅛-inch thick. Place one peeled egg in the center. Using the plastic wrap to assist, gently mold the sausage around the egg until fully enclosed. Seal all edges firmly. Repeat with remaining eggs and sausage portions.
Set up the breading station:
- Place the flour in one shallow bowl, the two beaten eggs in a second, and the panko bread crumbs in a third.
Bread the eggs:
- Carefully dredge each sausage-wrapped egg in flour, ensuring full coverage. Dip into the beaten eggs, then coat thoroughly with panko bread crumbs. Lightly press to adhere and shake off any excess.
Fry the eggs:
- Fry the breaded eggs in batches for 5–6 minutes, turning occasionally to ensure even browning. Once golden and crisp, remove with a slotted spoon and place on a wire rack to cool for 5 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
