Make Your Own Scotch Eggs

Many many years ago, when I first started dating my now-ex-husband, I was reading a lot of novels set in the UK. I knew that I was going to be headed there eventually, and I figured I should know a little about the place I was to live. In the end, I spent eleven years living in England, and through all that time, one snack remained my favorite.

I think it was The Nanny by Melissa Nathan that first introduced me to it. She talked about getting a “Scotch Egg,” and I had no clue what it could be! But it stuck with me, and the first time I visited my fella in England, I asked him about it. He laughed good and hard and then walked me into our local Budgens and presented me with a two-pack of baseball-sized brown balls.

They didn’t look like eggs. They looked like… well… to put it not-so-politely, they looked like monkey testicles! I started to think he was messing with me.

But he assured me they were what I was looking for, so we bought them up, went outside and each of us took a bite. My initial reaction was, “What the what?!” Inside a breadcrumb-wrapped sausage layer was an entire hard-boiled egg! They were delicious! America had NOTHING like this! It became my go-to snack.

Now that I’m back in the good old US of A, I miss the ease of running to the corner shop and picking up a pack. But lucky for me, they aren’t that difficult to make at home! Once I learned how, I never looked back! And with it being Easter time, I can’t think of a better way to use up all those extra Easter eggs that don’t get eaten.

Here’s what you’ll need:

12 ounces ground pork sausage
4 hard-boiled eggs
1 cup flour
2 cups Panko bread crumbs
2 eggs, beaten
1 tsp garlic powder
1/2 tsp pepper
1/4 tsp salt
Vegetable oil for frying

To begin, mix the sausage, garlic powder and pepper. Split the sausage into 4 equals size balls. Form each ball of sausage into a thin patty, approximately 4 inches around. Place an egg into the center of each patty and form it around the egg, making sure to completely seal it. Set aside.

After all four eggs are wrapped in sausage, set up three bowls for dipping. One with the flour, one with the beaten egg and one with the Panko. Roll each egg in the flour, then the beaten egg, and then the Panko. Gently press the Panko into the sausage to completely cover it. Set aside.

When your oil is heated to 340 degrees, gently lower one egg at a time into it. You can fry two at time. 

Cook for 4-5 minutes or until a deep golden brown all the way around. Remove from oil with a slotted spoon and place on paper towels.

Serve with dijon or spicy mustard (or mustard sauce recipe below)

Tips:

Panko burns quick, so do not make your oil too hot!

Many people eat these with soft or medium boiled eggs.

These go pretty quick, so I fried two at a time and prepped the other two while they cooked.

Mustard Sauce

2 Tbsp spicy brown mustard
1 Tbsp mayonnaise
1 Tbsp sour cream
3-4 drops hot sauce
2 Tbsp milk
salt and pepper to taste

** Place mustard, mayonnaise, sour cream, hot sauce and milk in a bowl and whisk until smooth. Taste and adjust salt and pepper to your liking. If you like a thinner sauce, add more milk and adjust seasoning again.

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Scotch Eggs and Mustard Sauce

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Scotch Egg are a British pub favorite with a hard boiled egg inside a breadcrumb-wrapped sausage layer. Delicious!

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Ingredients

Scotch Eggs

• 12 ounces ground pork sausage
• 4 hard-boiled eggs
• 1 cup flour
• 2 cups Panko bread crumbs
• 2 eggs, beaten
• 1 tsp garlic powder
• 1/2 tsp pepper
• 1/4 tsp salt
• Vegetable oil for frying

Mustard Sauce

• 2 Tbsp spicy brown mustard
• 1 Tbsp mayonnaise
• 1 Tbsp sour cream
• 3-4 drops hot sauce
• 2 Tbsp milk
• salt and pepper to taste

Instructions

Scotch Eggs

1. To begin, mix the sausage, garlic powder and pepper. Split the sausage into 4 equals size balls. Form each ball of sausage into a thin patty, approximately 4 inches around. Place an egg into the center of each patty and form it around the egg, making sure to completely seal it. Set aside.
2. After all four eggs are wrapped in sausage, set up three bowls for dipping. One with the flour, one with the beaten egg and one with the Panko. Roll each egg in the flour, then the beaten egg, and then the Panko. Gently press the Panko into the sausage to completely cover it. Set aside.
3. When your oil is heated to 340 degrees, gently lower one egg at a time into it. You can fry two at time. Cook for 4-5 minutes or until a deep golden brown all the way around. Remove from oil with a slotted spoon and place on paper towels.

Mustard Sauce

1. Place mustard, mayonnaise, sour cream, hot sauce and milk in a bowl and wisk until smooth.
2. Taste and adjust salt and pepper to your liking. If you like a thinner sauce, add more milk and adjust seasoning again.

Notes

Serve with dijon or spicy mustard (or mustard sauce recipe below)

Panko burns quick, so do not make your oil too hot!

Many people eat these with soft or medium boiled eggs.

These go pretty quick, so I fried two at a time and prepped the other two while they cooked.

Nutrition Information:

Yield: 4 Serving Size: 1 Scotch Egg
Amount Per Serving:Calories: 789Total Fat: 41gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 356mgSodium: 1642mgCarbohydrates: 67gFiber: 4gSugar: 5gProtein: 36g

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Katie Reed

Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.