Yes, you can make this gastropub staple at home! Don’t be surprised if friends knock on your door with beers on the door.
Scotch eggs have a special place in my eyes. It’s a special treat often only served in certain gastropubs: boiled eggs, wrapped in sausage, breaded and fried. It’s so wonderfully tasty, especially after a few pints.
While some bars charge high prices for these appetizers, they’re actually not difficult to make at home and don’t require many ingredients. Read on to learn how to make scotch eggs in your own kitchen!
According to Britannica, Scotch eggs have a controversial history, but one thing is for sure: they definitely aren’t native to Scotland. One story has it that they were created for wealthy travelers in a London department store. Another theory is that it is a spin-off of a North Indian dish of minced meat and eggs served in curry. In any case, the dish has been around for a long time and it is delicious.
Tips for every step
boil eggs: The first task is to hard boil the eggs. While some will soften the egg, wrapping the sausage around it is a bit more difficult because it’s so soft and unstable. I prefer and recommend a hard boiled egg for the first few times. Then you can absolutely switch it to soft-boiled eggs.
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Wrap the eggs in sausage: Make sure the hard-boiled eggs are cool and shelled. For the sausage, I keep it simple with a breakfast sausage, dried thyme, and some Worcestershire sauce. A small amount of cornstarch will help the sausage bind. Before wrapping the eggs in sausage, the eggs should be very dry so the sausage will stick to them. Use a paper towel to pat them dry.
breading eggs: Leave the sausage-wrapped eggs in the refrigerator for 30 minutes. This makes the sausage firmer and easier to process. After you’ve dredged the eggs in the flour, be sure to tap off any excess flour. You only need a very light coating of flour to give the whisked eggs something to stick to.
Fry the scotch eggs: Fry them in batches in a pan of oil heated to 350°F for 8 minutes. Be very careful when you put the eggs in the oil. They are heavy and will squirt oil if you drop them in. I like to use a slotted spoon to lower them one at a time. Don’t overfill your casserole. Fry eggs in batches of 2 to 3 so the oil stays hot. This is a handy tool for keeping an eye on the temperature.
Dips galore
Scotch eggs can be served with a variety of dipping sauces. I’ve seen them served with any type of mustard, ranch, blue cheese dressing, or just plain ketchup. I personally like honey mustard dip, so I’ve included a recipe for one below.
Swap sausage or breading
- You can use any type of sausage, like breakfast, regular Italian, or spicy Italian. If you use ground beef, be sure to season it with some spices, salt, and black pepper. Finished sausages are sufficiently seasoned, so additional seasoning is not required.
- Panko breadcrumbs instead of standard breadcrumbs would create an extra crunchy crust.
ways to plan ahead
You can plan 2 to 5 days in advance and here’s how:
- boil eggs: The unpeeled boiled eggs can be stored in the refrigerator for up to 5 days. Once peeled, use within 2 days.
- Wrap the eggs in sausage: Eggs wrapped in sausage can be refrigerated for up to 2 days before breading. You need to wrap each one tightly in plastic wrap to keep the sausage from oxidizing.
- Do not bread until ready to fry: I would not recommend breading the eggs ahead of time.
Snacks to That Pint
- Buffalo Wings
- Blistered shishito peppers
- BBQ Bacon Jalapeno Poppers
- Chicken wings glazed with bourbon maple
- The ultimate quesadilla
Scottish eggs
ingredients
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7 big eggsdivided
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1 lb bulk goods breakfast sausage
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1 tablespoon Worcester sauce
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1 teaspoon cornstarch
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1/2 teaspoon dried thyme
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1/4 Cup Wholemeal mustard
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2 tablespoon honey
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1/2 Cup all purpose flour
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1 Cup plain breadcrumbs
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4 cups vegetables or rapeseed oilto fry
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Chopped chivesfor garnish
method
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Boil eggs:
In a medium saucepan, add 6 eggs and enough cold water to cover them 2 inches. The remaining egg is used to coat the scotch eggs. Bring the water to a boil over high heat. Once it boils, remove the pot from the heat, cover with a lid and let sit for 12 minutes.
Drain the eggs in a colander in the sink. Rinse with cold, running water for 30 seconds. Peel, rinse and dry with paper towels.
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Pack eggs:
In a medium bowl, toss together the breakfast sausage, Worcestershire sauce, cornstarch, and dried thyme. Divide the sausage mass into 6 equal portions. Working 1 portion at a time, flatten between your hands into a round patty about 4 inches. It doesn’t have to be perfect, but an even thickness will make it easier to wrap around the egg.
Put a peeled egg right in the middle. Wrap the sausage around the egg and shape it into the shape of the egg.
Wrap the remaining eggs. Place them on a plate and place in the fridge for at least 30 minutes to chill.
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Make the honey mustard:
Meanwhile, mix mustard and honey in a small bowl. Cover with plastic wrap and refrigerate until ready to serve the scotch eggs.
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Bread the Scotch Eggs:
Place 3 flat bowls next to each other. Add the flour in the first. Whisk the remaining egg in the second bowl and add the breadcrumbs to the last bowl.
Eggs taken out of the fridge. Work with 1 egg at a time and dip in the flour. Tap off excess flour before dipping into the beaten egg. Drain excess egg before dredging with breadcrumbs and transferring to a plate. Bread the remaining eggs.
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Fry the Scotch Eggs:
In a medium saucepan, add the oil and heat to 350°F over medium-high.
Use a slotted spoon to gently lower 3 Scotch eggs, one at a time, into the hot oil. Fry them until they are evenly golden brown, about 8 minutes. If the eggs aren’t completely submerged in the oil, turn them halfway through to ensure even cooking. Place them on a wire rack set over a baking sheet to drain. Fry the remaining portion.
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Serve the Scotch Eggs:
Serve them warm, garnished with chives and the honey mustard sauce on the side.
These are hearty fare, and 1 is the perfect snack. Refrigerate leftovers for up to 3 days. Scotch eggs heat up well – pop them in a 350°F oven for 10 minutes, until warmed through. No need to fry them.
Did you like the recipe? Leave us a comment below!
| nutritional information (per serving) | |
|---|---|
| 550 | calories |
| 37g | Fat |
| 30g | carbohydrates |
| 25g | protein |
