Scotch eggs look like they belong in a fancy pub. They’re actually just soft-boiled eggs wrapped in sausage meat, breaded, and fried. The trick? A jammy, runny yolk that spills out when you cut in. Crunchy outside, savory middle, golden inside. Let’s go.
Soft Boil the Eggs
Bring a pot of water to a boil. Gently lower in 4 eggs.
Boil for 6 minutes (for jammy yolk) or 7 minutes (firmer).
Transfer immediately to an ice bath. Cool completely.
Peel carefully. Set aside.
Set Up Breading Station
Place flour in one bowl. Beat 2 eggs in a second bowl. Place panko in a third bowl.
Mix salt, pepper, and paprika into the panko.
Wrap in Sausage
Divide sausage into 4 equal portions. Flatten each into a thin patty.
Wrap each patty completely around a soft-boiled egg. Seal seams tightly.
Bread the Scotch Eggs
Roll each sausage-wrapped egg in flour. Shake off excess.
Dip into beaten egg. Let excess drip off.
Roll in panko until fully coated.
Fry Until Golden
Heat 2 inches of oil in a deep pot to 350°F.
Fry scotch eggs in batches for 5-6 minutes, turning occasionally, until deep golden brown.
Drain on a wire rack (not paper towels, to keep crisp).
Serve Warm or Room Temp
Cut in half to reveal the jammy yolk. Sprinkle with flaky salt.
Serve with mustard or hot sauce.
Summary
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes (plus cooling)
Yield: 4 scotch eggs
Difficulty: Medium
Storage Notes
Scotch eggs keep in the fridge for up to 3 days. Serve cold or at room temperature—they’re traditional picnic food. To reheat crispy: air fry at 375°F for 5 minutes. Do not microwave (soggy sausage, rubbery yolk).
