Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 large eggs, plus 2 large eggs for breading
- 1 lb (450 g) pork sausage meat
- 1 tsp English mustard powder
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1/4 tsp ground mace or nutmeg
- 1/2 tsp white pepper + 1/4 tsp black pepper
- 1/2 cup (65 g) all-purpose flour
- 1 1/2 cups (90 g) panko breadcrumbs
- Kosher salt, to taste
- 1 1/2–2 qt (1.5–2 L) vegetable oil, for frying
- Sharp English mustard, to serve
Do This
- 1) Soft-boil 6 eggs for 6 1/2–7 minutes; ice-bath 10 minutes, then peel.
- 2) Mix sausage with mustard powder, Worcestershire, thyme, parsley, mace, and peppers; divide into 6 portions.
- 3) Flatten sausage between parchment; wrap each dried egg evenly. Chill 10–15 minutes.
- 4) Set up breading: flour, 2 beaten eggs, panko. Season flour and panko with salt and pepper.
- 5) Coat each egg: flour → egg → panko; press crumbs on firmly.
- 6) Fry at 350°F/175°C, 5–6 minutes per batch, until deep golden and sausage is 160°F/71°C.
- 7) Rest 5 minutes; slice in halves; serve warm with sharp English mustard.
Why You’ll Love This Recipe
- Jammy yolks wrapped in herb-studded sausage with a super-crisp panko crust.
- Clear, reliable timing for soft-to-medium centers—no guesswork.
- Fry, bake, or air-fry options with exact temps and times.
- Perfect make-ahead pub classic that’s fantastic warm and equally great for picnics.
Grocery List
- Produce: Fresh thyme, fresh flat-leaf parsley, lemon (optional, for serving), watercress or salad greens (optional garnish)
- Dairy: 8 large eggs
- Pantry: Pork sausage meat (1 lb/450 g), English mustard powder, prepared sharp English mustard, Worcestershire sauce, panko breadcrumbs, all-purpose flour, kosher salt, black pepper, white pepper, ground mace or nutmeg, vegetable oil
Full Ingredients
For the soft-boiled eggs
- 6 large eggs
- Ice and cold water for shocking
For the sausage layer
- 1 lb (450 g) pork sausage meat (plain, good-quality)
- 1 tsp English mustard powder (e.g., Colman’s)
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1/4 tsp ground mace or nutmeg
- 1/2 tsp white pepper
- 1/4 tsp freshly ground black pepper
- 1/4–1/2 tsp kosher salt (adjust to taste; many sausages are already salty)
For the breading
- 1/2 cup (65 g) all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups (90 g) panko breadcrumbs
- Pinch of kosher salt and black pepper for the flour and panko
For frying
- 1 1/2–2 qt (1.5–2 L) vegetable, canola, or peanut oil (enough for 2–2 1/2 inches depth)
- Thermometer for monitoring 350°F (175°C)
To serve
- 1/4–1/3 cup sharp English mustard (prepared)
- Flaky sea salt, to finish (optional)
- Lemon wedges and watercress or parsley, for garnish (optional)
Step-by-Step Instructions
Step 1: Soft-boil and peel the eggs
Bring a medium pot of water to a rolling boil. Gently lower in 6 eggs and immediately set a timer for 6 1/2 minutes for a jammy center or 7 minutes for a slightly firmer medium center. Prepare an ice bath. When time is up, transfer eggs straight to the ice bath for 10 minutes to stop cooking and firm the whites. Tap and peel under running water. Pat the peeled eggs completely dry.
Step 2: Mix and season the sausage
In a bowl, combine the sausage meat, English mustard powder, Worcestershire sauce, thyme, parsley, mace or nutmeg, white pepper, black pepper, and salt. Mix just until evenly combined—do not overwork. For accuracy, fry a teaspoon of the mixture in a skillet, taste, and adjust seasoning if needed.
Step 3: Portion and wrap the eggs
Divide the sausage into 6 equal portions (about 75 g each). Place one portion between two pieces of parchment and press into a 4 1/2–5-inch (11–13 cm) round. Place a dried egg in the center and gently mold the sausage around it, sealing seams and keeping the layer even and thin (about 1/4 inch/6 mm). Repeat with remaining eggs.
Step 4: Chill to firm
Arrange the sausage-wrapped eggs on a plate and refrigerate for 10–15 minutes. This brief chill helps the sausage set so it breads and fries cleanly.
Step 5: Set up the breading stations
In three shallow bowls, place the flour (seasoned with a pinch of salt and pepper), the 2 beaten eggs, and the panko (also lightly seasoned). Keep a clean tray or rack ready for the breaded eggs.
Step 6: Bread the eggs
Working one at a time, roll each sausage-wrapped egg in flour (shake off excess), dip in beaten egg, then roll thoroughly in panko, pressing gently so the crumbs adhere all over. For an extra-crisp crust, you can repeat the egg and panko steps for a double coat.
Step 7: Fry to golden perfection
Heat 2–2 1/2 inches of oil in a heavy pot to 350°F (175°C). Fry 3 eggs at a time for 5–6 minutes, turning occasionally, until deeply golden brown and the sausage reaches 160°F (71°C) in the center. Adjust heat to keep oil between 325–350°F (165–175°C). Transfer to a wire rack to drain and rest 5 minutes.
Step 8: Slice and serve
Slice each Scotch egg in half with a sharp serrated knife. Sprinkle with a little flaky salt if you like. Serve warm with plenty of sharp English mustard for dipping, plus watercress or parsley for a fresh, pub-style finish.
Pro Tips
- Use eggs that are 5–10 days old—they peel more easily than super-fresh eggs.
- Dry the peeled eggs thoroughly so the sausage adheres without slipping.
- Keep the sausage layer even and relatively thin for fast, even cooking and a generous yolk-to-sausage ratio.
- Maintain oil at 350°F/175°C. Too cool = greasy; too hot = overly dark before the sausage cooks.
- Double-coat in panko for an extra-crunchy crust that stays crisp longer.
Variations
- Baked: Place on a rack over a sheet pan, mist with oil, and bake at 400°F (200°C) for 22–25 minutes, until 160°F/71°C inside. The crust will be lighter but still crisp.
- Air-Fryer: Air-fry at 360°F (182°C) for 14–16 minutes, turning halfway, until golden and 160°F/71°C inside.
- Spiced: Swap half the thyme/parsley for chives and add 1/2 tsp smoked paprika or 1 tsp curry powder for a subtle twist.
Storage & Make-Ahead
Boil and peel eggs up to 3 days ahead; store chilled. Breaded, uncooked Scotch eggs can be held in the fridge for up to 24 hours before frying. Cooked Scotch eggs keep 3 days in the refrigerator; re-crisp in a 350°F (175°C) oven for 12–15 minutes. For picnics, serve at cool room temperature within 2 hours of removing from the fridge.
Nutrition (per serving)
Approximate per Scotch egg (1 of 6): 450 calories; 29 g fat; 25 g carbohydrates; 22 g protein; 2 g fiber; 850 mg sodium. Values will vary based on sausage brand and oil absorption.
