Scotch Eggs – This is an Easter Egg You Want in Your Basket

I’ve gotten so many requests for Scotch eggs over the years, I figured with the Easter holiday coming up, the timing was right to post this fried miracle of culinary engineering. In my version, I keep the egg soft, so when you bite in, you get that amazing contrast in texture between the molten yolk and the crispy sausage shell.

This is traditionally a picnic item, so the hard-boiled egg makes sense in that setting, but as far as serving it as a snack, or for a first course, maybe with a salad, I highly recommend the softer approach.

If you use the exact measurements below, the times given should get you pretty close to what you see here, but there are variables. In a carton of eggs, depending on the source, you’ll notice small, but significant size variations. You may want to test your times on the soft-boiled stage before proceeding.

Another factor is whether or not you chill these before frying. If you make them the day before, then I’d add a minute to the frying time. Keep in mind that the frying is to cook the sausage, and just heat the egg through, so you should cook the yolk to the doneness you want when the Scotch egg is cut open.

Your best bet is to make a few extra, and test your frying time before service. Trust me, you’ll enjoy this step. By the way, I have no idea if this works in the oven. I’m guessing it could, but I can’t help you out with any specifics. I really hope you give these amazing Scotch eggs a try soon. Enjoy!

Ingredients for 6 Scotch Eggs:

6 large eggs, right out of the fridge

*steam 6 minutes as shown for soft yolks

3.5 ounces of Italian sausage meat per egg (about 1/2 cup)

*I did 6, and used exactly 21 ounces of sausage.

pinch nutmeg

pinch cayenne

1/4 tsp mustard powder

white flour, 2 beaten eggs, and enough panko breadcrumbs to bread 6 eggs
(I don’t measure such things)

Fry at 350 F. for 5-6 minutes to keep a soft yolk center. Add another minute for Scotch eggs that have been thoroughly chilled before frying. 

Subscribe to receive free email updates: