Scotch Eggs ~ Deep-Fried, Sausage-Covered Hard Boiled Eggs

Scotch eggs may be a British dish, but despite the name, they are not Scottish. Apparently they were invented in England by Fortnum and Mason!

Don’t ask me why these are called Scotch eggs, as they’re not Scottish and they don’t contain whisky!

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Are Scotch Eggs Scottish or Irish?

Apparently, neither! Scotch eggs were invented at the very English Fortnum and Mason shop in London. Clearly, they were a huge success as they are now known around the world.

Scotch eggs are very tasty and a unique and nutritious treat for breakfast (although this is not typical in the UK), brunch, lunch or a snack. Remember those Scottish sausage rolls I made? Here they are and they’re great alongside a Scotch egg.

Do you Serve Scotch eggs Hot or Cold?

While Scotch eggs are known as a pub or picnic food and are most normally served cold, I will advocate that eating them hot or warm is absolutely a scrumptious experience, especially with a runny yolk!

You can make another batch of sausage to make these lovely Scotch eggs, or use any kind of breakfast or British sausage meat instead.

You can also make Scotch eggs with a runny center, if you like, just use a soft boiled egg. Here’s how I make perfect soft boiled eggs every time!

The best way to reheat Scotch eggs is in the oven or an air fryer (this is my preference), but if you make them with the intention of reheating them, try not to make them deep golden brown. A lighter fry the first time will make them perfect upon reheating.

How to Eat Scotch Eggs

As noted above, Scotch eggs may be eaten hot or cold, so they’re perfect for packed lunches (kids love them) and picnics. There’s no need to pair the eggs with any sauce (they’re a meal on their own), but they are traditionally eaten while enjoying a beer. I mean, it is a pub food! Dip them in HP Sauce or even mustard.

Another pub meal is steak pudding, which also goes with beer.

Another way to make them that’s popular in the UK, and especially Scotland, is to use black pudding around the egg either mixed with, or instead of, the sausage. Ta dah, a black pudding Scotch egg!

Note: if you’ve heard of a Manchester egg, it may look rather like a Scotch egg, but it’s made with a pickled egg and in the manner of the black pudding wrapped egg. I don’t know about you, but I can’t eat pickled eggs, so this is a hard no from me.

And here’s my potato twist on a Scotch egg!

I have many more English and Scottish recipes if you’d like to peruse them, you can always use the drop down menu on the RECIPES tab at the top of the page. Just hover over it, and choose your options!

I hope you give these Scotch eggs a try. It may seem like a difficult recipe, but it truly isn’t. I think you’ll flip for them once you taste them!

Scotch Eggs

Recipe by Christina Conte     makes 6

FULL PRINTABLE RECIPE BELOW

Ingredients

• sausage meat (made using beef or pork for this recipe)
• hard-boiled eggs (or soft boiled, if you prefer)
• flour
• egg
• breadcrumbs
• oil for frying

Step by Step Directions to Make Scotch Eggs

Peel the hard boiled eggs.

Shape sausage meat into flat round shapes in the palm of your hand to wrap around each egg. Don’t be skimpy with the sausage meat or they will burst open. Better to have a less thick sausage wrap that isn’t forced to fit around the egg. It should wrap around easily.

Heat oil in a deep pan or wok, so the eggs can be deep fried.

Dip each sausage-wrapped egg in flour, then beaten egg and breadcrumbs, regular breadcrumbs are better than Panko.

When oil is hot (about 350F/175C), fry each Scotch egg until golden brown, making sure to cook them long enough so that the sausage meat is fully cooked. Edited to add, these can be cooked in an air fryer, too. Spray them well with olive oil and put in the air fryer at 375F/175C for about 6 minutes, turn and continue cooking for another 6 or 7 minutes, or until golden brown and the sausage is completely cooked.

Remove and drain on paper towel. Serve hot or cold.

Delicious any time of day and even make a great appetizer!

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