Scotch Eggs

A British-inspired dish featuring hard-boiled eggs wrapped in seasoned sausage, coated in breadcrumbs, and fried until golden and crisp. Suitable for breakfast, brunch, appetizers, or snacks.

Ingredients

• 7 large eggs, divided (6 for wrapping, 1 for coating)
• 1 pound (450 g) breakfast sausage or good-quality pork sausage
• 1 teaspoon Dijon mustard
• 1 teaspoon dried parsley
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ cup (65 g) all-purpose flour
• 1 large egg, beaten
• 1½ cups (150 g) plain breadcrumbs or panko breadcrumbs
• Vegetable, canola, or another neutral cooking oil, as needed

Instructions

1. Place six large eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium-high heat and cook for 6–7 minutes.
2. Transfer eggs to a bowl of ice water and let cool for at least 5 minutes. Peel under cool running water and pat dry.
3. In a large bowl, mix sausage meat with Dijon mustard, dried parsley, garlic powder, onion powder, smoked paprika, salt, and black pepper. Divide into six equal portions.
4. Flatten one portion of sausage into a thin oval. Place a peeled egg in the center and wrap the sausage around it, ensuring even thickness. Repeat for all eggs.
5. Refrigerate the wrapped eggs for 15–20 minutes to firm up.
6. Set up a coating station with three bowls: flour, beaten egg, and breadcrumbs.
7. Roll each sausage-wrapped egg in flour, dip in beaten egg, and coat in breadcrumbs, pressing gently.
8. Heat oil in a deep pan to 350°F (175°C). Fry 2–3 Scotch Eggs at a time for 5–7 minutes, turning occasionally, until the sausage is cooked through and the coating is golden brown.
9. Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining eggs.
10. Alternative Oven Method: Preheat oven to 400°F (200°C). Bake coated eggs on a parchment-lined sheet, sprayed with oil, for 25–30 minutes, turning halfway.
11. Alternative Air Fryer Method: Preheat air fryer to 375°F (190°C). Air fry coated eggs for 15–18 minutes, turning halfway, until cooked through.

Notes

Use chilled eggs for easier handling. Ensure the sausage layer is thin and even, and completely sealed to prevent coating separation. Do not overcrowd the frying pan to maintain oil temperature. Panko breadcrumbs provide extra crunch. Leftovers can be refrigerated for up to 3 days and reheated in an oven or air fryer to restore crispiness. Nutrition per egg: ~390 kcal, 20g protein, 18g carbs, 27g fat.