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Scotch Eggs

Scotch Eggs

Makes 6 servings


  • 7 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • Pinch of cayenne pepper
  • 1 1/2 cups panko-style breadcrumbs
  • 1 1/2 pounds (700 grams) pork sausage
  • Vegetable oil


1. In a large saucepan, cover 6 eggs with cold water and top off with an extra inch.
2. Bring to a full rolling boil over high heat, remove from the heat, and cover for 7 minutes. Drain and cover the eggs with ice water until cool to the touch, then peel them.
3. In a small bowl, stir together the flour, salt, and cayenne pepper. In another bowl, beat the remaining egg with 1 teaspoon of water to make an egg wash. Fill a third bowl with the breadcrumbs.
4. Flatten 4 ounces of sausage into a patty in the palm of your hands, and wrap it around a peeled egg. Repeat with the remaining sausage meat and eggs. Roll the sausage-covered eggs in the flour to coat lightly, then in the egg wash, and finally in the breadcrumbs to cover evenly.
5. In a large frying pan, heat 3 inches of vegetable oil to 350°F. Fry the Scotch eggs until golden, turning occasionally, about 3 minutes. Drain on paper towels. Alternatively, bake in a 400°F oven until light golden and crispy, 25 to 30 minutes.
6. Serve warm or cold.
7. Store leftovers up to 3 days in the fridge.


1. Lightly cracking the hard-boiled eggs before submerging them in ice water makes them easier to peel, especially farm-fresh eggs.
2. Pork sausage is traditional—but you can use any sausage your heart desires—beef, turkey, even veggie, or make a batch and a half of Young Ian’s Sage and Garlic Sausage and use that.
3. Baked Scotch Eggs are not a beautiful golden like those fried in oil, but they do crisp up nicely, to the point where I can honestly say that you’re not going to lose a lot of flavor if you forgo the mess and cleanup of deep-fat frying.