Walking into a traditional British pub, you’ll almost certainly find scotch eggs on the menu – those golden, crispy spheres that look deceptively simple but pack incredible flavor. Despite the name, scotch eggs aren’t Scottish at all. They’re believed to have originated at
London’s Fortnum & Mason department store in the 1730s, created as a portable snack for wealthy travelers on long carriage journeys.

The genius of scotch eggs lies in their construction. A perfectly hard-boiled egg gets wrapped in seasoned sausage meat, then coated in breadcrumbs and fried until crispy. When done right, you get multiple textures in every bite – the crunchy exterior, the savory sausage layer, and that creamy egg center. It’s portable protein at its finest, which explains why they became such a staple for British workers and travelers.

The key to great scotch eggs is getting the timing right on your hard-boiled eggs. You want them fully set but not overcooked, with bright yellow yolks that aren’t gray or chalky. Seven minutes in boiling water, then straight into ice water to stop the cooking, gives you perfect results every time.

Sausage meat works better than trying to remove casings from links – it’s easier to work with and forms a more even coating. Season it well with herbs like sage or thyme, and don’t be afraid to add a pinch of nutmeg or white pepper for depth. The meat should completely encase the egg with no thin spots that might split during frying.

Double-coating is traditional – first flour, then beaten egg, then breadcrumbs. This creates that signature crunchy shell that keeps the sausage moist and the egg protected. Serve them warm from the oil with English mustard or brown sauce, and you’ll understand why this simple combination has been feeding Britons for nearly three centuries.

Scotch Egg

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Hard-boiled eggs wrapped in seasoned sausage meat, coated in breadcrumbs, and deep-fried until golden – this iconic British pub snack combines comfort and convenience in one satisfying bite.

• Author: Amanda MacArthur
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 6
• Category: Appetizers

Ingredients

• 6 large eggs, plus 2 beaten eggs for coating
• 1 pound good-quality pork sausage meat
• 1 teaspoon fresh sage, finely chopped
• 1/2 teaspoon fresh thyme leaves
• Pinch of nutmeg
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 2 cups fine breadcrumbs
• Vegetable oil for deep frying
• English mustard for serving

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Instructions

• Cook eggs: Bring a large pot of water to boil. Gently lower 6 eggs into water and cook exactly 7 minutes. Transfer immediately to ice water and let cool completely. Peel carefully.
• Season sausage: Mix sausage meat with sage, thyme, nutmeg, salt, and pepper until well combined.
• Wrap eggs: Divide sausage mixture into 6 portions. With wet hands, flatten each portion and wrap around a peeled egg, ensuring complete coverage with no gaps.
• Set up coating station: Place flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third.
• Coat eggs: Roll each wrapped egg in flour, then beaten egg, then breadcrumbs, pressing gently to help coating stick.
• Heat oil: Heat oil to 350°F (175°C) in a deep fryer or heavy pot with at least 3 inches of oil.
• Fry: Carefully lower scotch eggs into hot oil and fry for 4-5 minutes until deep golden brown all over. Don’t overcrowd.
• Drain and serve: Transfer to paper towels briefly, then serve warm with English mustard.

Notes

• The sausage should be cooked through but the egg yolk should remain creamy – don’t overcook.

Try these Scotch Eggs and let me know what you think!