Few single-item dishes are heartier than a scotch egg. Boiled eggs are wrapped in mince, coated in breadcrumbs, and then deep-fried to golden perfection.
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Place 6 eggs in a saucepan and cover with cold water. Cover and place over high heat. Bring to the boil. Uncover pan and cook for 8 mins from when water boils. Drain and cool under cold water. Peel eggs.
Combine the sausage mince, Worcestershire sauce and thyme in a large bowl and season. Divide the mixture into 6 equal portions.
Use damp hands to place 1 portion in your palm and flatten out. Place a boiled egg in the centre and mould the sausage mince around the egg, covering completely. Repeat with remaining eggs and mince.
Place flour in a shallow bowl, whisk the remaining 2 eggs in another shallow bowl, and place the breadcrumbs in another shallow bowl. Roll an egg in flour to coat. Dip in the egg mixture and roll gently to coat. Let excess drain, then dip in breadcrumbs. Roll around to coat (it will be a thin coating). Place on a baking tray or large plate. Repeat with remaining eggs. Place in the fridge for 30 mins to rest.
Half-fill a large saucepan with oil. Heat over medium-low to 160°C (when the oil is ready, a cube of bread turns golden brown in 20 secs). Gently lower 3 eggs into the oil and cook for 7 mins or until deep golden brown and sausage meat is cooked through. Use a slotted spoon to transfer to a plate lined with paper towel to drain. Repeat with remaining eggs.
To make the mustard mayo, whisk the mayonnaise, mustard and lemon juice together in a small bowl. Serve with the scotch eggs.
Wrapped in sausage mince and deep-fried until golden and crispy, scotch eggs are a delicious savoury snack that’s synonymous with the UK. You’ll find these bite-sized crumbed eggs on the menu of pubs across Britain, eaten at picnics or as an appetiser at dinner parties. There are many different stories of how this English staple originated. Some say it was invented by the London department store Fortnum & Mason in the 1700s, while others believe it originated in Whitby, Yorkshire, and was originally covered in fish paste rather than sausage meat.
This recipe for scotch eggs consists of a peeled hard-boiled egg wrapped in sausage mince that’s then rolled in breadcrumbs and deep-fried until the sausage has cooked through and the crumb has turned a deep golden colour. Scotch egg main ingredients include eggs, sausage mince, breadcrumbs and seasonings such as Worcestershire sauce and dried thyme.
While this scotch eggs recipe is simple, there are a few tips and tricks you can follow to ensure the best possible results. After boiling your eggs, plunge them in cold water to stop the cooking process. Let them sit for 5-10 minutes to help loosen the shells, which makes them easier to peel.
When choosing breadcrumbs, opt for dried packaged ones for an even coating. You can also make fresh crumbs from day-old bread to prevent food wastage or use Japanese breadcrumbs for an even crispier result. It is less messy to flour all the eggs, then do the egg wash and breadcrumbs one at a time. Handle eggs lightly as you are coating them.
Traditionally, these savoury bites are deep-fried in hot oil to achieve a golden, crunchy shell. However, they can also be baked in the oven or cooked in an air fryer. To bake, place the eggs in a single layer in the oven for 20 minutes at 200ºC. If cooking in an air fryer, arrange in the basket and cook in batches at 200ºC for 20 minutes, turning halfway through. While these methods of cooking won’t give you the same distinct crispy outer layer as deep-frying, you will have the benefit of using less oil.
Our scotch egg recipe is best served warm or cold and can be eaten on its own, with a sauce for dipping or alongside chips or a simple garden salad for a more substantial meal. See our collection of easy salad recipes for some ideas for sides.
When it comes to the best sauce for scotch eggs, serve them cold at a picnic with our homemade mustard mayonnaise – the tangy flavours pair perfectly with the combination of sausage mince and boiled eggs. Other sauces you can try include this spiced Ezy sauce or mango, ginger and chilli chutney.
To elevate your presentation, serve the eggs halved or quartered on a tiered platter alongside other British finger food favourites, including mini pea frittatas, cucumber sandwiches or a classic prawn cocktail for special occasions.
This homemade scotch egg recipe will keep in the fridge for up to 3 days. Allow the eggs to cool completely before placing them in an airtight container lined with paper towels to absorb excess moisture, then store them in the fridge. As they can be served cold or at room temperature, they make perfect bites for a school lunch box, work lunch or picnic. Place in a paper towel-lined airtight container and avoid overstuffing to allow the eggs to hold their shape. Don’t forget to pack the dipping sauce in a separate container.