Scotch eggs are one of those things that look fancy, but are actually pretty straightforward once you get into the rhythm. They’re made by wrapping soft or hard-boiled eggs in seasoned sausage, coating them in breadcrumbs, and then either baking or frying until golden and crispy.
The result is a bite that’s crispy on the outside, savory in the middle, and creamy in the center if you go for a soft yolk. They’re perfect as a snack, picnic dish, or even a protein-packed breakfast that feels like a little upgrade.
You can serve them warm or cold, and they travel well, making them a favorite for make-ahead meals and party trays. Plus, once you know the method, you can tweak the fillings and seasonings to make them your own.
Why You’ll Want to Try This at Home
Scotch eggs feel like pub food or something you’d grab at a fancy deli—but you don’t need a deep fryer or special tools to pull them off in your own kitchen.
- Surprisingly easy to make – Once you’ve done one, the rest come together fast
- Flexible cooking method – Bake for a lighter version or fry for that crispy shell
- Impressive but casual – Makes a great brunch centerpiece or grab-and-go snack
- Works warm or chilled – Serve right after cooking or keep in the fridge
- Custom-friendly – Use spicy sausage, change the seasoning, or try a runny yolk for flair
Whether you’re hosting brunch, packing a lunchbox, or looking for something different to meal prep, these deliver every time.
What You’ll Need to Make the Recipe
You don’t need much—just a few basic ingredients, plus a few options depending on whether you’re baking or frying.
- Eggs – 4 to 6 large eggs, boiled to your preferred doneness
- Ground Sausage – Pork or turkey, about 1 pound, seasoned or plain
- Breadcrumbs – Regular, panko, or gluten-free all work
- Flour – For dredging
- Raw Egg – Beaten, for the coating
- Salt and Pepper – For seasoning
- Optional Seasonings – Garlic powder, smoked paprika, parsley
- Oil – For frying or brushing on if baking
Optional serving ideas:
- Grainy mustard
- Pickles or pickled onions
- Hot sauce or aioli
How to Make Them (Baked or Fried)
Give yourself a little space to work and set up a dredging station before you begin.
- Boil the eggs – Cook them to your preference. For soft yolks, boil for 6–7 minutes; for hard, go 9–10. Cool in ice water and peel carefully.
- Prep the sausage – Divide sausage into equal portions. Flatten each into a thin patty large enough to wrap around an egg.
- Wrap the eggs – Gently mold the sausage around each egg, sealing the edges completely without cracking the egg inside.
- Dredge and coat – Set up bowls of flour, beaten egg, and breadcrumbs. Roll each sausage-wrapped egg in flour, dip in egg, then coat in breadcrumbs.
- Bake or fry –
- To bake: Preheat oven to 400°F. Place on a parchment-lined sheet and brush lightly with oil. Bake 25–30 minutes until golden and cooked through.
- To fry: Heat oil to 350°F. Fry each egg for 4–5 minutes, turning to cook evenly, until deep golden brown. Drain on paper towels.
Let them rest for 5 minutes before slicing in to keep the egg intact. Serve with your favorite sauce or enjoy as-is.
What to Serve with Scotch Eggs
These work as a standalone snack, but they’re also great with some simple sides for a more complete meal.
| Side Dish | Why It Works |
|---|---|
| Mixed Greens Salad | Light and peppery to balance the richness of the eggs |
| Roasted Potatoes | Makes it feel more like a hearty meal |
| Pickled Veggies | Bright and briny—adds crunch and contrast |
| Fresh Fruit | Brings a cool, juicy bite to cleanse the palate |
| Coleslaw | Creamy and tangy, adds texture and freshness |
| Whole Grain Mustard | Just a spoonful adds sharpness and heat |
| Crusty Bread or Rolls | Rounds it out into a full brunch plate |
Whether you’re keeping it low-key or building a full spread, these sides bring out the best in every bite.
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How to Store and Reheat
Scotch eggs store well and make great leftovers. Just be mindful of texture when reheating.
How to Store Them
Cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days. If stacking them, use parchment paper between layers to keep the coating crisp.
How to Reheat
- Oven: Place on a baking sheet and warm at 350°F for 10–15 minutes
- Air fryer: Heat at 350°F for about 6–8 minutes
- Microwave: Works for speed, but the coating will soften
If you like the yolks soft, avoid reheating for too long or cook fresh eggs when serving.
Can You Freeze Them?
Yes. Freeze after cooking and cooling. Wrap tightly in foil or plastic wrap and place in a freezer-safe bag. To reheat, bake from frozen at 375°F until heated through.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely. Prep and refrigerate before baking or frying, or fully cook and store. Reheat just before serving.
Are they better baked or fried?
Frying gives that extra crunch and rich golden shell. Baking is lighter and less hands-on. Both turn out great.
How do I keep the sausage from splitting open?
Flatten the sausage thin and wrap gently around the egg. Seal it well and chill if needed before coating.
What kind of sausage should I use?
Any ground sausage works—pork, turkey, spicy, or herbed. Just make sure it’s raw and well-seasoned.
Can I make this low-carb or gluten-free?
Yes. Use almond flour instead of breadcrumbs and choose a sugar-free sausage. Baking works best for these versions.
Scotch Eggs (Baked or Fried)
Equipment
- Saucepan For boiling eggs
- Skillet or Oven To bake or fry the Scotch eggs
Ingredients
- 4 eggs boiled and peeled
- 1 pound ground sausage pork or turkey
- 1 egg beaten, for coating
- 1/2 cup all-purpose flour for dredging
- 1 cup breadcrumbs panko or regular
- salt and pepper to taste
- optional seasoning paprika, garlic powder, herbs
- oil for frying or brushing before baking
Instructions
- Boil eggs to desired doneness (6–7 min for soft, 9–10 for hard). Cool in ice water and peel.
- Divide sausage into 4 portions and flatten into thin patties. Wrap each egg completely in sausage and seal edges.
- Set up a dredging station: flour, beaten egg, and breadcrumbs. Coat each sausage-wrapped egg in flour, then egg, then breadcrumbs.
- To bake: Preheat oven to 400°F. Place eggs on parchment-lined sheet, brush lightly with oil, and bake 25–30 minutes until golden.
- To fry: Heat oil to 350°F in a deep pan. Fry each egg 4–5 minutes until golden and crisp. Drain on paper towels.
- Let rest 5 minutes before serving. Slice and enjoy with mustard or dipping sauce.
Notes
- For soft centers, chill boiled eggs before wrapping to prevent overcooking during frying or baking.
- Swap sausage for vegan meat or seasoned turkey if preferred.
- Great served warm or cold—perfect for picnics or packed lunches.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!