Scotch eggs are whole hard boiled eggs, wrapped in sausage meat, then dipped in bread crumbs, before being deep-fried.
Now this recipe may have originated across the Irish Sea in England or Scotland, but Irish people have embraced these picnic eggs since their inception.
Table of Contents
- Irish Sausage Meat for Scotch Eggs
- Ingredients for Making Scotch Eggs
- Ingredient Tips and Substitutions
- Directions for Making Homemade Scotch Eggs
- Printable Recipe Card for Homemade Scotch Eggs
Irish Sausage Meat for Scotch Eggs
When I make Scotch eggs here in America, I avoid using American sausage, because I find it a little too spicy. The end result is still delicious, but the Scotch eggs just taste different to the Irish ones I miss.
Instead I use ground pork which I season before wrapping the hard boiled eggs. Feel free to use any sausage meat you enjoy, but for a true taste of Ireland or England, here's how I make them.
I use similar herbs and spices to make pork sausage meat filling for Irish sausage rolls.
Ingredients for Making Scotch Eggs
Here's a quick list of what you will need. For exact quantities check out the recipe card at the end of this post. There you'll be able to toggle between US and Metric measurements, plus you'll find nutritional information with details of protein, carbohydrate and fat content.
- 4 large eggs
For the Sausage Meat
- ground pork
- dried thyme
- dried parsley
- dried marjoram
- dried basil
- dried rosemary
- dried sage
- black pepper
- all-purpose flour
- garlic powder
- onion powder
- dried oregano
- black pepper
For Deep Frying
- canola or vegetable oil
Ingredient Tips and Substitutions
I used stale bread and made my own bread crumbs for this recipe. If you don't have time for this Panko breadcrumbs work great.
I prefer to use bread cumbs that are a little more textured and less fine than the store bought variety that are sold in cans.
You can actually play around with the outer coating layer for your Scotch Eggs. There are many options for tweaking this basic recipe. Ground corn flakes or ground up crackers are some unusual ideas. However, I tend to like the more traditional final coating of seasoned bread crumbs.
Other variations you might like to consider include adding a pinch of nutmeg or English mustard to the seasonings for the sausage layer.
Directions for Making Homemade Scotch Eggs
Here you'll find step-by-step photographic instructions for making Scotch eggs.
They're lovely for picnics when made in advance and can be eaten cold.
Prepare the Eggs
Place four of the eggs into a saucepan and cover them with cold water. Bring the water to a boil, then lower the heat and simmer for 5 minutes. When making hard boiled eggs for other recipes you would simmer them a little longer. However, I find if I over-boil the eggs they really get overcooked during the deep-frying process.
Once the eggs are ready transfer them to ice cold water to stop the cooking process.
I use a large bowl of ice water and leave the eggs to soak in their chill bath for at least 10 minutes.
When they're completely cool, carefully peel the eggs by removing their shells under running cold water.
Prepare the Sausage Meat Layer
Next I prepare the sausage meat. Add the ground pork to a large mixing bowl, and season by throwing in the thyme, parsley, marjoram, basil, rosemary, sage, salt and pepper.
I probably should write "parsley, sage, rosemary and thyme", then add the other spices to the list. I can't help singing the old song as I make this sausage.
Next I divide the sausage meat into four equal portions.
Lay one quarter of the sausage on a plate, or cutting board, or on wax paper. Flatten it into a circular shape.
Lay one hard-boiled egg in the center, then mold the sausage meat around the egg.
Completely encase each egg in sausage.
They are now ready for the final dredging and crumbing stage.
Dredging and Coating the Eggs
Prepare the breadcrumbs by adding the garlic and onion powders, the oregano, paprika, salt and pepper.
Mix well through the breadcrumbs.
Now it's time to prepare your dunking stations.
Add the flour to a flat bowl or rimmed plate.
Whisk the last two raw eggs in another bowl, and line up the prepared breadcrumbs as the last dipping spot.
Roll one sausage covered egg at a time in the flour to completely dredge the surface.
The flour coating helps the beaten egg wash stick to the surface of the sausage meat.
Next transfer it to the beaten egg wash and give it a good bath completely wetting the surface.
Completely wet the surface of the sausage covered egg.
Finally add the egg to the breadcrumb bowl.
Give it a good roll around to cover the whole surface in crumbs.
'Rinse and repeat' with all four eggs or should I say, 'dip and roll' for all of the eggs.
Deep Frying Scotch Eggs
Here are my four Scotch eggs waiting for their hot oil bath.
Note how they are completely covered in bread crumbs. This is important since this coating helps seal the egg during the deep frying process.
Pour canola or vegetable oil into a deep fat fryer or into a heavy cast iron skillet. I use my Dutch oven.
Cover the bottom of the pan with about 3 inches of oil, but never fill the skillet more than half way.
Heat the oil to 350 degrees Fahrenheit. Lower the eggs into the oil, cooking them two at a time.
Fry them for 6 to 8 minutes until the outside is golden brown and crisp.
Remove them from the oil using a slotted metal spoon. Drain them on paper towels.
The yolks of the eggs are just cooked. It is very difficult to cook a Scoth Egg with a runny egg yolk.
The white of the egg needs to be hard to encase the egg in sausage meat. It's important to not over boil the eggs initially. The deep frying process has to be long enough to cook the pork sausage but not too long to make the egg overly hard.
Serve Scotch Eggs hot or cold with mustard or any dipping sauce you enjoy. They're perfect as appetizers or make a truly delicious lunch, or a hearty snack.
Printable Recipe Card for Homemade Scotch Eggs
Here'a a short video outlining the steps.
Here's the printable recipe card.
- 6 large eggs 4 eggs for hard-boiling and 2 for egg wash
- 1 pound ground pork
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried marjoram
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- ⅛ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
- 1½ cups breadcrumbs
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- canola or vegetable oil (for deep frying)
- Place 4 eggs in a saucepan covering them with cold water. Bring to a boil, then reduce the heat and simmer for 5 minutes. Immerse in ice water to halt the cooking process. When cooled remove the shells carefully under running cold water.
- Add the ground pork to a large bowl. Season with thyme, parsley, marjoram, basil, rosemary, sage, salt and pepper. Mix thoroughly to combine. Divide meat mixture into four equal quarters.
- Prepare the dredging ingredients by adding the flour to a flat bowl. Whisk two eggs in a separate bowl. Season the bread crumbs with garlic powder, onion powder, oregano, salt, pepper and paprika in a third flat bowl.
- Place one quarter of the sausage meat onto a plate and flatten it into a round. Lay one hard boiled egg in the center, then wrap the sausage meat around the egg to completely cover it. Repeat with each portion of sausage meat and each egg.
- Prepare the eggs for deep frying by dredging them in flour, then dipping them in egg wash, before rolling them in seasoned breadcrumbs.
- Pour vegetable or canola oil into a deep fryer or large heavy skillet to a level of 3 inches. Never fill your pan more than half-way with oil. Heat the oil to 350 degrees F.
- Lower the bread-crumbed eggs into the oil two at a time. Fry for 6 to 8 minutes until they are golden brown and crisp. Remove from the oil with a slotted metal spoon and lay on paper towels to allow excess oil to drain.
- Serve hot or cold with mustard or dipping sauce of choice.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Hope you all enjoy this taste of the British Isles.
Slán agus beannacht,
(Goodbye and blessings)
Mairéad -Irish American Mom
Pronunciation - slawn ah-gus ban-ock-th
Mairéad - rhymes with parade
Here are some more of my recipes from Ireland and the British Isles..
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If you like this recipe, you may enjoy exploring more favorite dishes from Ireland and the British Isles on my recipe index page.