Scotch Eggs: the traditional Scottish recipe for a tasty breakfast dish

Total time: 35 Min
Difficulty: Low
Serves: 4 people
By Cookist

Scotch eggs are a traditional Scottish breakfast recipe. Popular in every pub in Great Britain, you can also enjoy them during a picnic as a hand-held snack. Hard-boiled eggs are wrapped in tender sausage meat, then breaded and fried until golden brown.

Scotch eggs are usually served warm with a delicious mustard dipping sauce. Crispy on the outside and soft on the inside, scotch eggs are super quick and easy to make.

What is a Scotch Egg?

Scotch eggs are a popular British recipe you can find in pubs or even grocery stores. It consists of hard-boiled egg wrapped in sausage meat that's breaded and fried. You can enjoy it with firm or runny yolk and serve it with a mustard dip, a ranch dressing or hot sauce.

There are also different variations of scotch eggs depending on the area. Don't limit yourself to just discovering the classic recipe.

Scotch Egg Origins

The origins of scotch eggs are still uncertain today. Their creation is thought to date back to the 19th century in Yorkshire, England, when instead of a sausage filling they were stuffed with fish paste.

At that time they were called scotties in honor of the restaurant that invented the recipe, the William J Scott & Sons. Actually scotch eggs are called that because of the process of mincing the meat to go around the egg is just known as scotching.

Tips for making the Best Scotch Eggs

If you want to make a runny yolk, just turn off the heat when the eggs have reached a boil and leave them in the hot water for another 5 minutes.

For a healthier version, bake your scotch eggs at 400°F for 30-40 minutes.

To keep the meat from breaking, brush the hard-boiled eggs well so then the breadcrumbs will stick well.

For making scotch eggs in an air fryer, cook them in a greased basket at 390°F/200°C for about 10-12 minutes, flipping the eggs halfway through cooking.

How to store Scotch Eggs

You can store scotch eggs in an airtight container in the refrigerator for up to 2 days.

Large eggs
Pork sausage
900 g
10 g (1 tbsp)
Worcestershire Sauce (optional)
10 g (2 tsp)
brown sugar (optional)
15 g (1 tbsp)
1/4 tsp
a pinch
parsley, chopped
Vegetable oil, for frying
for coating
panko or breacrumbs

How to make Scotch Eggs

Place the eggs in a small saucepan, then pour cold water until covered. Bring to a boil. Remove from heat, cover and let the eggs sit in the water for 5 minutes. Remove the eggs from water. Crack the shells and peel the eggs, then place them in a small bowl to rest.

In a bowl add the ground pork.

Stir in the mustard.

Add the Worcestershire sauce and brown sugar, if using.

Combine with nutmeg and allspice.

Add the chopped parsley, salt, and pepper.

Mix all together well.

Divide into 8 equal balls.

Lightly flour the eggs. Next, season flour with salt and pepper and whisk 2 eggs for egg wash with a little water.

Flatten the sausage mixture and place an egg at the center.

Gently wrap each egg with the sausage mixture.

Lightly flour the sausage.

Dip it in the beaten eggs.

Coat the scotch eggs with panko or breadcrumbs.

Heat oil in deep-fryer to 375°F/190°C. Deep-fry or pan-fry the scotch eggs for about 7-10 minutes or until crispy and golden brown.

Remove them  with a slotted spoon.

Place on a plate to drain, then cut in half lengthwise, serve with a dip and enjoy!

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