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Crunchy and Delicious: The Ultimate Scotch Egg Recipe and Sauce You Need to Try

Updated: Jul 31, 2023

Scotch Egg

Edinburgh, the capital city of Scotland, is known for many things: its stunning architecture, rich history, and, of course, its delicious cuisine. One of the most iconic dishes to come out of Scotland is the Scotch Egg. This savory treat is a hard-boiled egg wrapped in sausage meat, coated in breadcrumbs, and fried to perfection. Jess and I just arrived in Scotland, staying just outside of Edinburgh. Although we've had Scotch eggs before, you can't beat having one in its homeland! Here, I'll be sharing a recipe for making your own Scotch Eggs at home.


  • 6 large eggs

  • 1 pound of pork sausage meat

  • 1/2 cup of all-purpose flour

  • 1 cup of breadcrumbs

  • 1 tsp of dried thyme

  • 1 tsp of dried parsley

  • 1 tsp of paprika

  • Salt and pepper, to taste

  • Vegetable oil, for frying


  1. Bring a pot of water to a boil, then add the eggs and cook for 6 minutes.

  2. Remove the eggs from the pot and place them in a bowl of ice water to cool.

  3. Once the eggs have cooled, peel them and set them aside.

  4. In a large bowl, mix together the sausage meat, thyme, parsley, paprika, salt, and pepper until well combined.

  5. Divide the mixture into six equal portions.

  6. Take one portion of the sausage mixture and flatten it out in your hand.

  7. Place a hard-boiled egg in the center of the sausage meat and wrap the sausage meat around the egg, making sure it's completely covered.

  8. Repeat with the remaining eggs and sausage mixture.

  9. Place the flour, breadcrumbs, and a pinch of salt and pepper in three separate bowls.

  10. Roll each sausage-coated egg in the flour, then dip it in the beaten egg, and finally roll it in the breadcrumbs until completely coated.

  11. Heat a pot of vegetable oil over medium-high heat.

  12. Once the oil is hot, carefully lower the Scotch Eggs into the oil using a slotted spoon.

  13. Fry the Scotch Eggs for 6-8 minutes, turning occasionally, until they are golden brown and crispy.

  14. Remove the Scotch Eggs from the oil and place them on a paper towel-lined plate to drain any excess oil.

  15. Serve the Scotch Eggs warm or cold, sliced in half to reveal the perfectly cooked egg inside.

While the origins of the Scotch Egg are obvious from its name, it is a beloved dish in many countries around the world. In the United Kingdom, it is a popular pub snack, while in Australia, it is often served in bakeries and cafes. In the United States, it has become a trendy appetizer in gastropubs and upscale bars. No matter where you are in the world, a delicious Scotch Egg is sure to hit the spot.

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