If you’re a savory breakfast person like me, a Scotch egg is a perfect food. The U.K. dish consists of a boiled egg that’s been peeled, covered in breakfast sausage, then breaded and deep-fried. It’s the perfect high-protein breakfast or snack.
The roots of this dish are murky. Scotch eggs seem to have been around since the 1700s, with some claiming it was an Indian export due to its similarities to a dish called nargisi kofta. Others say it was invented by English department store Fortnum and Mason, while others say it was created by Yorkshire eatery William J. Scott & Sons, who referred to the eggs as “Scotties.” One thing is for sure, Scotch eggs were not invented in Scotland!
Why You’ll Love Scotch Eggs
- Scotch eggs have a savory interior with a surprisingly crisp and airy exterior. They seem like they would be heavy, but they’re actually very light on the palate.
- They can be eaten warm, room temperature, or cold, making them the perfect on-the-go snack or picnic food.
Key Ingredients for Scotch Eggs
- Eggs: You’ll need 5 large eggs (1 egg is reserved for breading the Scotch eggs).
- Uncooked breakfast sausage: You can buy bulk breakfast sausage or breakfast sausage links with the casings removed.
- Fresh herbs: Fresh chives and parsley are mixed into the sausage mixture for flavor and color.
- Prepared mustard: Mustard adds some punch to the sausage mixture. Use an English mustard, such as Coleman’s, which is a blend of brown & white mustard seeds. If you can’t find English mustard, you can use Dijon mustard as a substitute.
- All-purpose flour: Flour is used for breading the eggs.
- Panko breadcrumbs: We love panko breadcrumbs for its crispy, crunchy texture.
Scotch Eggs Recipe
Makes 4 eggs- 5 large eggs, divided
- 1 small bunch fresh chives
- 3 large sprigs fresh parsley
- 10 ounces uncooked breakfast sausage, casings removed
- 1 tablespoon prepared English mustard, such as Coleman’s
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 1/2 packed teaspoon freshly grated nutmeg
- 1/3 cup all-purpose flour
- 1 cup panko breadcrumbs
- 6 cups (48 ounces) vegetable oil, for deep-frying
2. When the eggs are ready, drain and transfer to the ice water bath. Let sit until cooled, 5 to 10 minutes. Meanwhile, prepare the parchment, sausage mixture, and dredging mixtures.
3. Cut a 6-inch square of parchment paper. Very finely chop 1 small bunch fresh chives until you have 1 tablespoon. Pick and finely chop the leaves from 3 large fresh parsley sprigs until you have 1 tablespoon.
4. Place the chives, parsley, 10 ounces breakfast sausage (casings removed), 1 tablespoon prepared English mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 packed teaspoon freshly grated nutmeg in a medium bowl. Fold and mix until combined. Divide the sausage mixture into 4 portions and form each into a ball.
5. Place 1/3 cup all-purpose flour and a pinch of kosher salt in a small bowl and whisk to combine. Place 1 cup panko breadcrumbs and a pinch of kosher salt in a small bowl and whisk to combine. Crack the remaining 1 large egg in a small bowl and whisk until broken up.
6. Gently peel the eggs and pat dry with a paper towel. Wrap 1 egg at a time: Place 1 sausage ball on the parchment and press with your hands into a flat oval (about 6 inches long) that will completely wrap around an egg. Gently coat 1 egg in the flour. Place the egg in the middle of the sausage oval and use the parchment to wrap the sausage around the egg until it is completely covered. Peel back the parchment to release and use it to gently mold and seal the egg in the sausage. Place on a plate.
7. Heat 6 cups vegetable oil in a large saucepan over medium-high heat until 325 F. Meanwhile, bread the wrapped eggs one at a time: Coat in the flour again and shake off the excess. Dip in the beaten egg until completely coated and let the excess drip off. Dip in the breadcrumb mixture until completely coated, gently pressing the breadcrumbs to adhere, mold, and shape as needed. Return to the plate.
8. Using a spider or slotted spoon, gently lower all the Scotch eggs into the hot oil and fry until the sausage is cooked through (the tip of an instant-read thermometer should register at least 145 F when inserted into the sausage layer) and the outside is deep golden-brown, 4 to 6 minutes. Transfer to a paper towel-lined plate. Let cool for a few minutes before serving.
- Storage: Leftovers can be refrigerated in an airtight container for up to four days. Reheat in a 350-degree oven until warmed through.
- Vegetarian Scotch eggs: For a vegetarian version, try our Falafel Scotch Eggs! The boiled eggs are wrapped in a falafel mixture, fried, and served with a spiced lemon-yogurt dipping sauce.
