Why You’ll Love This Recipe
These Scotch eggs are the epitome of indulgent comfort food. The crispy, golden exterior contrasts beautifully with the tender, perfectly cooked egg inside. The sausage is herbed and spiced just right, providing a burst of flavor that’s complemented by the mustard kick. With a few simple steps, you’ll feel like a culinary pro. Whether you’re preparing these for a cozy dinner, a party appetizer, or a quick snack, they’re sure to impress anyone who takes a bite. Plus, Gordon Ramsay’s expert tips help ensure they turn out perfectly every time.
Ingredients
- 5 large eggs (1 extra for backup)
- 1 bunch fresh chives, chopped
- 3 sprigs parsley, chopped
- 280g breakfast sausage (casings removed)
- 15g prepared mustard
- 5g kosher salt
- 1g black pepper
- 1g grated nutmeg
- 40g all-purpose flour
- 1 large egg (beaten, for coating)
- 100g panko breadcrumbs
- 1.4 liters vegetable oil (for frying)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Boil 4 eggs for 4–7 minutes, depending on how soft you want the yolk. Once done, transfer to an ice bath to cool, then peel them gently.
- In a bowl, mix the sausage, mustard, chopped chives, parsley, salt, pepper, and grated nutmeg. Combine until well-mixed.
- Flatten the sausage mixture into 4 discs, each large enough to wrap around one of the boiled eggs.
- Carefully wrap each boiled egg with the sausage mixture, ensuring it’s evenly coated.
- Prepare for dredging: First, roll the sausage-wrapped egg in flour, then dip it into the beaten egg, and finally coat it with panko breadcrumbs. If you like extra crunch, you can double coat the egg.
- Freeze the eggs for 10 minutes before frying to help them set and reduce the chances of the sausage blowing out during cooking.
- Heat the vegetable oil in a pan to 325°F (165°C). Fry the Scotch eggs for 4–6 minutes until golden and crispy.
- Once cooked, remove the eggs from the oil and allow them to cool slightly.
- Slice them in half and serve warm.
Servings and Timing
- Servings: 4 servings
- Prep time: 25 minutes
- Cooking time: 6 minutes
- Total time: 31 minutes
Variations
- Vegetarian Scotch Eggs: Substitute the sausage with a vegetarian or plant-based sausage option for a delicious meat-free version.
- Spicy Scotch Eggs: Add a pinch of cayenne pepper or chili flakes to the sausage mixture for a spicy kick.
- Cheese-filled Scotch Eggs: Incorporate grated cheese, like cheddar or parmesan, into the sausage mixture for a melty, cheesy twist inside.
Storage/Reheating
- Storage: Scotch eggs are best eaten fresh but can be stored in an airtight container for up to 2 days.
- Reheating: To retain their crispiness, reheat them in an oven at 180°C (350°F) for about 5-7 minutes. You can also use an air fryer to crisp them up again if you have one.
FAQs
1. Can I use pre-cooked sausage for the Scotch eggs?
It’s best to use raw sausage because it cooks while frying and forms a nice crispy coating around the egg. Pre-cooked sausage won’t give the same texture.
2. How do I prevent the sausage from breaking apart when wrapping the eggs?
Freezing the Scotch eggs for 10 minutes before frying helps set the sausage and prevents blowouts during cooking.
3. Can I use a different type of meat for the sausage?
Yes, you can use chicken, or even beef if you prefer. Just make sure to season it well.
4. Do I need to double coat the Scotch eggs in breadcrumbs?
Double coating is optional, but it creates a thicker, crunchier crust that adds a lot of texture and flavor.
5. What should I do if the sausage mixture isn’t sticking to the eggs?
Make sure the eggs are fully cooled and peeled before wrapping them. If the sausage still doesn’t stick, you can lightly flour the eggs first to help the sausage adhere.
6. Can I bake the Scotch eggs instead of frying them?
Baking is an option, though the texture might differ slightly. Bake at 375°F (190°C) for 20-25 minutes or until golden and cooked through.
7. How can I tell when the Scotch eggs are fully cooked?
The sausage should be fully browned and cooked through, and the egg inside should have a nice, firm yolk. You can check by cutting one in half.
8. Can I freeze Scotch eggs?
Yes, you can freeze Scotch eggs before frying. Wrap them tightly in plastic wrap and freeze for up to 3 months. Fry them directly from frozen, adding a couple of extra minutes to the cooking time.
9. Can I use regular breadcrumbs instead of panko?
You can, but panko breadcrumbs give a lighter, crunchier texture that’s ideal for Scotch eggs.
10. Can I make the sausage mixture ahead of time?
Yes, you can make the sausage mixture in advance and store it in the refrigerator for up to 24 hours before assembling and cooking the Scotch eggs.
Conclusion
These Scotch eggs offer a perfect balance of flavors and textures, with the crispy exterior, herbed sausage, and soft-boiled egg at the heart of each bite. The combination of mustard, fresh herbs, and seasoning makes them anything but ordinary, while the frying process gives them that golden crunch we all love. Whether you’re an experienced cook or just looking to try something new, this recipe is a fun and delicious adventure in the kitchen!
Scotch Eggs Recipe
- Prep Time: 25 minutes
- Cook Time: 6 minutes
- Total Time: 31 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: British
Description
These Scotch eggs feature a crispy, golden exterior with a tender, perfectly cooked egg inside, all wrapped in herbed sausage and seasoned with mustard and fresh herbs. A perfect balance of flavors and textures.
Ingredients
5 large eggs (1 extra for backup)
1 bunch fresh chives, chopped
3 sprigs parsley, chopped
280g breakfast sausage (casings removed)
15g prepared mustard
5g kosher salt
1g black pepper
1g grated nutmeg
40g all-purpose flour
1 large egg (beaten, for coating)
100g panko breadcrumbs
1.4 liters vegetable oil (for frying)
Instructions
- Boil 4 eggs for 4–7 minutes, depending on how soft you want the yolk. Once done, transfer to an ice bath to cool, then peel them gently.
- In a bowl, mix the sausage, mustard, chopped chives, parsley, salt, pepper, and grated nutmeg. Combine until well-mixed.
- Flatten the sausage mixture into 4 discs, each large enough to wrap around one of the boiled eggs.
- Carefully wrap each boiled egg with the sausage mixture, ensuring it’s evenly coated.
- Prepare for dredging: First, roll the sausage-wrapped egg in flour, then dip it into the beaten egg, and finally coat it with panko breadcrumbs. If you like extra crunch, you can double coat the egg.
- Freeze the eggs for 10 minutes before frying to help them set and reduce the chances of the sausage blowing out during cooking.
- Heat the vegetable oil in a pan to 325°F (165°C). Fry the Scotch eggs for 4–6 minutes until golden and crispy.
- Once cooked, remove the eggs from the oil and allow them to cool slightly.
- Slice them in half and serve warm.
Notes
For a vegetarian option, substitute the sausage with a plant-based sausage.
For extra heat, add cayenne pepper or chili flakes to the sausage mixture.
For a cheesy twist, add grated cheddar or parmesan to the sausage mixture.
Freezing the Scotch eggs for 10 minutes before frying helps prevent the sausage from breaking apart.
If you prefer, bake the Scotch eggs at 375°F (190°C) for 20-25 minutes instead of frying them.
Store leftovers in an airtight container for up to 2 days or freeze for up to 3 months before frying.
Nutrition
- Serving Size: 1 Scotch egg
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 155mg
