You’ll love this traditional scotch egg recipe! These hard-boiled eggs are cradled in savory pork sausage and coated in a deliciously crispy breadcrumb crust, making for the perfect high-protein brunch food.
Baked Scotch Eggs
Scotch eggs are a classic gastropub staple that has made frequent appearances at fairs and Renaissance Festivals. They were said to have been originally invented in London in 1738 and have been a popular tasty treat since.
This sausage-wrapped egg may be a simple delight, but you can modify how it any way you wish! You can use your favorite type of breadcrumbs and sausage meat. And if you like a runny yolk, you can start with soft-boiled eggs instead.
Why You’ll Love this Scotch Eggs Recipe:
- Great For Dipping: You can serve your homemade scotch eggs with your favorite dipping sauce. We find ranch dressing, hot sauce, or mustard sauce to pair the best!
- Simple Ingredients: Making the perfect scotch egg couldn’t be more simple! Most of these ingredients are likely already in your fridge or pantry.
- Versatile: Want to use Italian sausage? Go for it. Rather use Panko breadcrumbs? You do you! There are so many different ways you can tweak this tasty recipe.
This is such a great brunch recipe to enjoy on a Sunday morning. So if you’re looking for a new egg dish to try, this should be it!
How to Make Scotch Eggs
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven to 400°F. Place a rack in a shallow baking pan.
- Prep the sausage and wrap around each egg according to instructions (see recipe card).
- In a shallow bowl, whisk together the wet ingredients. Place the breadcrumbs in a second shallow bowl; set aside.
- Coat each wrapped egg with breadcrumbs as instructed below.
- Bake for about 35 minutes or until browned, turning once during baking. Serve and enjoy!
Scotch eggs are hard boiled eggs wrapped in sausage meat that are breaded and then fried. In this recipe, however, we take some of the work out by baking them instead.
You sure can! Preheat your air fryer to 380°F and spread out the scotch eggs in an even later with plenty of space between them. Air fry for 12 minutes, flipping halfway through.
Hard-boiled eggs can be tricky to get right. That’s why I love making instant pot hard boiled eggs! It takes away a lot of the fuss and yields perfect eggs every time.
Scotch eggs can be served both hot and cold; it’s totally up to your preference! Try them both ways and see which you like better.
Technically, scotch eggs are safe to freeze for up to 3 months. However, many people think that they don’t freeze well and taste “off” after being frozen.
Recipe Tips and Tricks
- To test your egg’s freshness, place it in a glass of cold water. If it sinks, it’s fresh. If it rises, it’s stale. The closer to the bottom your egg gets, the fresher it is!
- Wrap your eggs in waxed paper and chill in an ice pack to tote them along for a breakfast on the go!
Make Ahead Instructions
If making your own eggs, you can hard boil them up to 1 day in advance and store them in an airtight container in the refrigerator until ready to coat.
You can also store the fully breaded scotch eggs in an airtight container in the refrigerator for up to 1 day before baking or frying them.
Storage Instructions
Store leftover scotch eggs in an airtight container in the refrigerator for up to 3 days. Reheat in an oven-safe dish at 350°F for about 10 minutes.
Substitutions
- You can use any size egg to make scotch eggs, although I recommend large eggs.
- You can use any kind of sausage you like, such as pork or chicken sausage.
- You can use whatever breadcrumbs you have on hand; I recommend Panko!
- Try adding different seasoning blends to the sausage and breading for customized scotch eggs.
- For a traditional flavor, add a pinch of mace or nutmeg to the sausage and/or breading.
Tips for the Best Scotch Eggs
- Older eggs are easier to peel than fresh eggs.
- If cooking your own hard boiled eggs, cook them to your preference (soft, medium, or hard).
- Use good quality sausage for the best taste.
- Make sure your breadcrumbs are not stale!
There’s no need to go to the pub to enjoy this classic dish! Let us know if you made any modifications to your scotch eggs and don’t forget to share how they turned out! Happy snacking!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Scotch Eggs Recipe
Ingredients
- 1 pound pork sausage
- 4 large boiled eggs peeled
- 2 large eggs beaten
- 1 tablespoon milk
- 1 teaspoon Dijon mustard plus more for serving
- 1½ cups Panko breadcrumbs
Equipment
- Baking Sheet OR
Instructions
- Preheat oven to 400°F. Set a wire rack in a rimmed baking sheet. Set aside.
- Divide the sausage into 4 equal portions; wrap 1 portion around each egg.1 pound pork sausage, 4 large boiled eggs
- In a shallow bowl, whisk the egg with the milk and mustard. Place the breadcrumbs in a second shallow bowl; set aside.2 large eggs, 1 tablespoon milk, 1 teaspoon Dijon mustard
- Roll each wrapped egg in the breadcrumbs. Dredge each wrapped egg through the egg, then roll them in the breadcrumbs a second time.1½ cups Panko breadcrumbs
- Bake in the preheated oven for about 35 minutes or until browned, turning once during baking. You can also fry them in 3 inches of vegetable oil in a Dutch oven at 375°F for 5-6 min.
Notes
- You can use any size egg to make scotch eggs, although I recommend large eggs.
- You can use any kind of sausage you like, such as pork or chicken sausage.
- You can use whatever breadcrumbs you have on hand; I recommend Panko!
- Try adding different seasoning blends to the sausage and breading for customized scotch eggs.
- For a traditional flavor, add a pinch of mace or nutmeg to the sausage and/or breading.
- Older eggs are easier to peel than fresh eggs.
- If cooking your own hard boiled eggs, cook them to your preference (soft, medium, or hard).
- Use good quality sausage for the best taste.
- Make sure your breadcrumbs are not stale!
- Nutritional information is for baked scotch eggs (not fried).
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