Scotch Eggs

Scotch Eggs

You’ll fall in love with these Scottish “Gastropub Snacks”

Scotch eggs are a common picnic food in the United Kingdom. You can see why: they’re filling, delicious and easy to pack! They originated in Yorkshire England, in the 19th century.

Just imagine a hard or soft boiled egg wrapped and snuggled in your favorite breakfast sausage, covered in breadcrumbs, and then fried or baked…Yummy!

What to serve with Scotch Eggs? Pair Scotch Eggs with pickled red onions, Cabot cloth-bound cheddar, and French grainy mustard.

Do you know how to tell if an egg is passed its time?

Place a raw egg in a glass of cold water: if it sinks, it’s fresh; if it rises, it’s stale. 

The flatter the egg lies on the bottom of the glass, the fresher it is.

Serves 12-24

Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
1 hour




Chef Gerrie's Notes

  • Dash Rapid 12 Egg Cooker this is a great little machine. It steams up to 12 hard or soft boiled, poaches 7 eggs, and/or makes a frittata or open omelette. With the help of a tiny needle insertion, perfectly cooked eggs every time! Just plunge the eggs as soon as they are done in ice cold water…shells just peel right off. It is a must have for the devil egg lovers!
  • Cooking Thermometer/candy thermometer (with clip-on) is a must have when frying if you don’t have a deep fryer. You can see the steady or rising temperature.
  • You need to keep the temperature at 325-350º F. If you don’t have a deep fryer with a temperature gage… get the eggs ready to fry first (peeled, hard boiled eggs, rolled in flour, wrapped in sausage, held in refrigerator for an hour…then floured, egg wash, and ground Panko crumbs). THEN, start to heat the oil to 325º F. Once it reaches 325º then gently lower 4 scotch eggs into the “Hot Tub” of oil…use a spider or slotted spoon to lower eggs.
  • If you over-heat the oil, don’t panic! Lower your eggs, lightly fry them for 3 minutes as long as they are crispy. Remove eggs and place on a rack and place in 275º F oven for 15-20 minutes with a sheet of foil laying on top to discourage browning too much.


  • Hard or soft boil your 12 eggs.
  • Chill in ice water and carefully peel them. Hold in medium bowl covered with cold water.
  • Mix together sausage, chives, parsley, nutmeg, cayenne, garlic, and mustard. (cook up a tiny patty to check for seasoning, with salt and pepper and adjust if needed).
  • Divide sausage mixture into 12 balls.
  • Have 3 pie plates ready for standard breading procedure– one with flour, one with beaten eggs, and a third with the grounded Panko bread crumbs.
  • Flour Hands and flatten into 12 oval shapes on saran or wax paper.
  • Roll a peeled dried egg in flour, then pop it in the middle of the patty. Gently shape the meat evenly around the egg, moulding it with your hands until sealed. You may have to pinch off a little. Then refrigerate for an hour or overnight.
  • Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the Panko breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating!
  • Heat the oil in a deep pan to 325º F. If you have a cooking thermometer it’s a good idea to use it!
  • Carefully lower the eggs into the oil, not crowding (4) at a time and cook for 4-5 minutes, or until golden, turning them every so often until crisp, but not burned.
  • Remove with wire spider and drain on a wire rack over a sheet pan (if you’re worried about the meat being under-cooked, then pop them in a 275º F oven for a 15 minutes.)
  • Cool and serve whole or sliced in half.
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