Scotch Egg

Amy Herald


These are soooo delicious! Great for breakfast or anytime! I like to serve mine with a bit of brown gravy.

★★★★★ 2 votes
10 Min
5 Min
Pan Fry


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large eggs
1 lb
ground pork or unseasoned bulk sausage
1/2 tsp
ground thyme or 1 tsp. whole thyme
2 Tbsp
chopped, fresh parsley
small onion, grated
1/2 tsp
1/4 tsp
ground pepper
1 c
all-purpose flour
large eggs, beaten
1 c
dry bread crumbs
1 c
fine saltine cracker crumbs
vegetable oil for deep frying

How to Make Scotch Egg


  • 1Place the eggs, still in their shells, in a pan of cold salted water. Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes. Drain and cool the eggs under cold running water, then peel.
  • 2Add to a bowl, pork with the thyme, parsley, onion, salt & pepper in a bowl. Mix well.
  • 3Divide the sausage meat mixture into six and flatten each out on a clean surface into ovals.
  • 4Place each egg onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.
  • 5Roll sausage-coated egg in flour, the dip in the beaten egg, rolling to coat completely, next dip and roll into the breadcrumbs to completely cover.
  • 6Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (5-8 minutes)
  • 7Carefully remove from the oil with a slotted spoon and drain on paper towel. Cool and serve.

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About Scotch Egg

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