Scotch eggs

  • 6 Servings
  • 10mPrep Time
  • 10mCook Time
  • 20mReady In
  • Category : Food
  • Subcategory : Appetizers and snacks
  • Main Ingredient : eggs
  • Chef : Greg Cannon

A classic British pub snack and picnic food, Scotch eggs are hard-cooked eggs, encased in sausage and breadcrumbs, deep-fried and typically served cold.


6 eggs, hard-cooked 2-1/2 pounds Oxford sausage or breakfast sausage 1 cup panko (Japanese-style breadcrumbs) 2 teaspoons dried savory or to taste 1/2 teaspoon ground mace or to taste 2 raw eggs, well beaten with 2 tablespoons water Peanut oil for frying


  • Divide the sausage into six thin patties and shape around the eggs.
  • Combine the panko, savory and mace in a shallow dish.
  • Dip the sausage-wrapped eggs in the beaten egg mixture and roll in the seasoned panko until well covered.
  • Refrigerate until ready to cook.
  • Heat the oil to 350 degrees in a deep-fryer or deep heavy pot.
  • Cook the eggs, in batches if necessary, until well browned and crispy, about 10 minutes.
  • Drain on paper towels.