Scotch eggs are a great way to experience average food items like boiled eggs and sausages by bringing them together as one item. The joy of taking an ordinary boiled egg and wrapping it into ground sausages, then coating them in breadcrumbs to be fried into golden crispy balls sounds exciting just on paper. But when done right, this English marvel can change the way people normally experience these items whether it's for breakfast, a picnic or festivities.

Today's recipe will break down the best and simplest way to make scotch eggs in the kitchen.

The recipe will also include some fun variations that are just as simple to pull off.

Scotch eggs recipe


  • 5 large eggs
  • 4 large good-quality sausages, grounded
  • 1 tbsp parsley, finely chopped
  • 1 tsp thyme, finely chopped
  • salt and pepper to taste
  • 1 cup flour as needed
  • 2 eggs, beaten for egg wash
  • 1 cup breadcrumbs
  • Vegetable oil for frying


  1. Fill a deep bottom pan with enough water to submerge the eggs. Bring the water to a boil and carefully place each egg into it using a large spoon. Boil the eggs for 5 minutes.
  2. Grind the sausages in a food processor. Place in a bowl and combine with parsley, thyme, salt, and pepper.
  3. Once the eggs are cooked, turn off the heat and gently tap the eggs on the side of the pan. Return the eggs to the pan to allow some of the water to seep into the cracks, making it easier to remove the shells.
  4. Place a heaping tablespoon of the ground sausage in the palm of your hand and flatten it with the other hand. Place a boiled egg to sit on top of the flattened meat and carefully wrap the boiled egg using your hands and fingers. Make sure there are no openings. Add more of the ground meat to the wrap if needed.
  5. Dust the boiled eggs in the flour, then dip them into the egg wash to coat them. Dust the coated eggs with the breadcrumbs to complete the coating.
  6. Fill a deep fryer with up to 5cm of vegetable oil and bring to the boil. Carefully place the eggs into the oil using a big spoon and roll them around while they fry for 10 minutes or until golden and crispy.
  7. Carefully transfer the scotch eggs to a large plate lined with tissue paper to drain the oil. Serve.

Serves: 5


  • Apple crust - Add grated flesh of one apple to the grounded meat.
  • Sage crust - Add a teaspoon of chopped sage to the grounded meat.
  • Ham crust - Combine shredded ham to the meat at 1:2 ratio before its grounded.
  • Black Peppercorn crust - Substitute the pepper with grounded peppercorn for the seasoning.