Crispy Scotch Eggs with Herbed Sausage and Mustard

Quick Recipe Version (TL;DR)

• Yield: 6 Scotch eggs (6 servings)
• Prep Time: 35 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 6 large eggs (for centers)
• 1.5 lb (680 g) pork sausage or ground pork, 85–90% lean
• 1 tbsp each chopped parsley and chives; 1 tsp chopped sage; 1 tsp thyme
• 1 small garlic clove, minced; 2 tbsp grated onion
• 1 tsp kosher salt (halve if sausage is salty), 3/4 tsp black pepper
• 1 tsp English mustard, 1 tsp Worcestershire, 1/4 tsp nutmeg
• 1/4 cup (15 g) panko + 1 tbsp cold water (bind sausage)
• 1/2 cup (65 g) flour + 1/2 tsp salt; 2 eggs + 1 tbsp milk (egg wash)
• 2 cups (100 g) panko (coating)
• Neutral oil for frying (350°F/175°C) or baking spray; English mustard to serve

Do This

• 1) Boil 6 eggs for 6 minutes 45 seconds; ice bath 10 minutes; peel.
• 2) Mix sausage with herbs, garlic, onion, seasonings, mustard, Worcestershire, panko, and water.
• 3) Portion into 6 patties (about 4.5 inches wide); lightly flour eggs and wrap in sausage.
• 4) Bread each: flour → egg wash → panko; press to adhere; chill 10 minutes.
• 5) Fry at 350°F/175°C until deep golden and sausage hits 160°F/71°C (about 5–6 minutes), or bake at 400°F/205°C for 20–22 minutes, flipping once.
• 6) Rest 5 minutes; halve with a serrated knife; serve with English mustard.

---

Why You’ll Love This Recipe

• Jammy centers with bright, creamy yolks wrapped in savory, herbed sausage.
• Crisp, golden panko shell that stays crunchy—fried or baked.
• Clear timing and temperatures remove guesswork for perfect results.
• Excellent warm or room temp—ideal for brunch, picnics, or pub-night snacks.

Grocery List

• Produce: Flat-leaf parsley, chives, fresh sage, fresh thyme, garlic, onion or shallot, lemon (optional), watercress (optional garnish)
• Dairy: Eggs, milk (for egg wash; or use water)
• Pantry: Pork sausage/ground pork, all-purpose flour, panko breadcrumbs, neutral frying oil, English mustard, Worcestershire sauce, kosher salt, black pepper, ground nutmeg, smoked paprika (optional)

Full Ingredients

For the Jammy Eggs

• 6 large eggs
• Ice water for shocking

For the Herbed Sausage Wrap

• 1.5 lb (680 g) pork sausage meat or ground pork (85–90% lean)
• 1 tbsp finely chopped flat-leaf parsley
• 1 tbsp finely chopped chives
• 1 tsp finely chopped fresh sage (or 1/2 tsp dried)
• 1 tsp fresh thyme leaves
• 1 small garlic clove, finely minced or grated
• 2 tbsp finely grated onion or very finely minced shallot
• 1 tsp kosher salt (use 1/2 tsp if sausage is already salted)
• 3/4 tsp freshly ground black pepper
• 1 tsp English mustard (or 1 1/2 tsp Dijon)
• 1 tsp Worcestershire sauce
• 1/4 tsp ground nutmeg
• 1/4 tsp smoked paprika (optional)
• 1/4 cup (15 g) panko breadcrumbs
• 1 tbsp cold water (or milk), to help bind

Breading Station

• 1/2 cup (65 g) all-purpose flour
• 1/2 tsp kosher salt
• 2 large eggs, beaten with 1 tbsp milk or water
• 2 cups (100 g) panko breadcrumbs

To Cook

• For frying: 1.5–2 quarts (1.5–2 liters) neutral oil (2 inches depth), heated to 350°F/175°C
• For baking: 1–2 tbsp neutral oil or spray; oven at 400°F/205°C

To Serve

• 1/3 cup (80 ml) English mustard
• Flaky sea salt and black pepper, to finish
• Watercress or chopped chives for garnish (optional)

Step-by-Step Instructions

Step 1: Boil and chill jammy eggs

Bring a medium pot of water to a rolling boil. Gently lower in 6 large eggs and set a timer for 6 minutes 45 seconds for jammy centers. Prepare a large ice bath. When the timer goes, immediately transfer eggs to the ice bath and chill for 10 minutes. Tap all over and peel under running water. Pat very dry—dry eggs cling to sausage better.

Step 2: Mix the herbed sausage

In a bowl, combine the pork with parsley, chives, sage, thyme, garlic, grated onion, salt, pepper, English mustard, Worcestershire, nutmeg, smoked paprika (if using), panko, and cold water. Mix just until evenly combined; do not overwork or the texture can become tight. If using pre-seasoned sausage, reduce added salt to 1/2 tsp.

Step 3: Portion and flatten the sausage

Divide the sausage into 6 equal portions (about 110–115 g each). On a small sheet of parchment, flatten each portion into a 4.5-inch (11–12 cm) round. Keep the rounds chilled while working so they’re easy to handle.

Step 4: Wrap the eggs

Lightly dust the peeled eggs with a spoonful of flour (helps the meat adhere). Place an egg in the center of a sausage round. Cup your hands to wrap the meat evenly around the egg, sealing seams and smoothing to an even 1/3-inch thickness. Repeat with remaining eggs.

Step 5: Bread thoroughly

Set up three bowls: seasoned flour (flour + 1/2 tsp salt), egg wash (2 eggs + 1 tbsp milk or water), and panko. Coat each sausage-wrapped egg in flour (shake off excess), dip in egg wash, then press into panko until fully covered. For extra crunch, press panko firmly. Arrange on a plate and refrigerate 10 minutes to set the coating.

Step 6: Choose your cooking method

Fry: Heat 2 inches of neutral oil to 350°F/175°C in a deep pot. Fry 2–3 eggs at a time, turning occasionally, until deeply golden and the sausage reaches 160°F/71°C at the center, about 5–6 minutes. Keep oil between 340–360°F by adjusting heat. Drain on a rack set over a sheet pan.

Bake: Heat oven to 400°F/205°C. Place breaded eggs on a rack set over a sheet pan. Mist or brush lightly with oil. Bake 20–22 minutes, flipping at 12 minutes, until golden and the sausage reaches 160°F/71°C. For extra color, broil 1–2 minutes, watching closely.

Step 7: Rest and slice

Let Scotch eggs rest 5 minutes to finish carryover cooking and set the jammy yolks. Use a serrated knife to halve cleanly.

Step 8: Serve with mustard

Season the cut sides with a pinch of flaky salt and pepper. Serve warm or room temperature with English mustard. Garnish with watercress or extra chives if you like.

Pro Tips

• Older eggs peel more easily; if your eggs are very fresh, add 1/2 tsp baking soda to the boiling water.
• Altitude or very cold eggs can need +30–60 seconds to keep yolks jammy.
• Lightly flouring the peeled eggs before wrapping helps the sausage stick and prevents gaps.
• Maintain oil at 340–360°F/171–182°C; too hot burns crumbs before the sausage cooks, too cool makes them greasy.
• For extra crunch, double-coat: egg wash → panko → quick second dip in egg wash → panko again.

Variations

• Chorizo Scotch Eggs: Replace half the pork with fresh chorizo; add 1/2 tsp smoked paprika. Serve with a lemony aioli or romesco.
• Picnic-Style Baked: Use only baking method and switch to fine dry breadcrumbs for a thinner, crisp shell that packs well.
• Mini Quail Eggs: Use 12 quail eggs; boil 2 minutes 15 seconds, peel gently. Portion sausage to 55–60 g each and cook 3–4 minutes (fry) or 14–16 minutes (bake).

Storage & Make-Ahead

Boil, chill, and peel eggs up to 2 days ahead. Assemble and bread up to 24 hours ahead; keep covered and refrigerated. Cooked Scotch eggs keep 3 days in the fridge; re-crisp in a 375°F/190°C oven or air fryer for 8–12 minutes. Freeze raw, breaded Scotch eggs up to 2 months; bake from frozen at 375°F/190°C for 30–35 minutes to 165°F/74°C. For food safety, do not leave cooked eggs at room temperature longer than 2 hours.

Nutrition (per serving)

Approx. 540 calories; 33 g protein; 9 g carbohydrates; 39 g fat; 1 g fiber; 950 mg sodium. Values will vary based on sausage brand and cooking method.