• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Renaissance Mom

Renaissance Mom

Home baked breads savory dishes to go with them

  • Bread
  • Savory Delights
    • Chicken Recipes
    • Egg Recipes
    • Meat Recipes
    • Seafood Recipes
    • On the Side
  • Connie’s Diary
  • Search
  • Bread
  • Chicken Recipes
  • Meat Recipes
  • Egg Recipes
  • Side Dishes
  • Cooking Methods
    • Baked / Roasted
    • Braised
    • Fried
    • Grilled
    • Stewed
    • Stir-fried
  • Connie’s Diary
  • CASA Veneracion
  • Devour Asia
  • About
  • Privacy Policy
  • Contact
You are here: Home / Egg Recipes / Scotch Egg

Scotch Egg

By Connie Veneracion
Soft-boiled eggs are wrapped in garlicky sausage meat, breaded and deep fried until golden and crisp. Serve Scotch egg as finger food, bring to the picnic, or enjoy for breakfast, lunch or dinner.
Scotch egg with runny yolk
Course Appetizer, Breakfast, Main Course
Cuisine British
Keyword Eggs
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 6 Scotch eggs
Author Connie Veneracion

Ingredients

  • 500 grams pork sausage meat (we make our own sausage but store-bought is okay
  • 6 large eggs soft-boiled or hard-boiled, and shelled
  • ½ cup all-purpose flour
  • 1 egg beaten
  • 1 to 1 ¼ cup panko or ordinary bread crumbs
  • cooking oil for deep frying

Instructions

  • If using store-bought sausages, slit them press out the sausage meat and discard the casings.
  • Divide the sausage meat into six equal portions.
  • Wrap an egg with one portion of the sausage meat (see notes after the recipe) and do the same for the rest of the eggs and sausage meat.
  • Place the prepared eggs in a shallow bowl, cover and chill in the fridge for about 30 minutes.
  • Heat enough cooking oil in a pan to reach a depth of at least three inches.
  • Place the flour and panko in two separate shallow bowls.
  • Take the chilled eggs from the fridge.
  • Dredge each egg in flour, dip in beaten egg and roll in panko.
  • Deep fry the Scotch eggs at 350F until golden and crisp.
  • Serve the Scotch eggs while hot.

Connie’s Notes

It is tempting to use a lot of sausage meat for every egg. But the ideal thickness of the sausage meat layer is half an inch or less. If the sausage meat enfolding the egg is too thick, the Scotch eggs will take longer to cook. The prolonged cooking time creates steam between the surface of the egg and the sausage meat that can make the sausage meat layer burst.
Chilling the sausage meat-wrapped eggs prior to frying helps firm up the meat and fat. That makes them easier to handle when dredging in flour, dipping in egg and rolling in bread crumbs.
Updated from a recipe originally published in October 31, 2020
Print Share Pin
More Egg Recipes
Scrambled eggs with bacon and tomatoes served over toast

Scrambled Eggs with Bacon and Tomatoes

Egg in the basket sprinkled with salt and pepper

Egg in the Basket

How to Cook Egg Drop Soup with Chicken Cauliflower and Spinach

Chicken Egg Drop Soup

Home Baked Bread
Bread dough and rolling pin on floured work surface

A Guide to Flour for Baking Bread

Yeast bubbling in jar

Baker’s Yeast

Home baked white bread

Stages in Making Bread

Savory Delights
Chicken soup bones with herbs and spices in pot

Chicken Bone Broth

Chicken Tikka on the Dinner Table

Chicken Tikka

Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

Connie’s Diary
Saffron soaking in hot water

That Pinch of Pricey Saffron

Bechamel Sauce seasoned with herb salt and sprinkled with grated nutmeg

Did Béchamel Sauce Originate in Italy?

Hollandaise sauce, in ribbon stage, falling from a spoon

Flirting with French Cuisine

January 10, 2021: See more in Egg Recipes, Sausages

About Connie Veneracion

Hello there! Welcome to Renaissance.Mom. If you’re wondering why I write the blog’s name with a dot before “mom”… That’s so you’ll remember what to type on your browser. There is no .com or .net. It’s Renaissance.Mom where good food is cooked better. (Read more)

Previous Post: « Egg in the basket sprinkled with salt and pepper Egg in the Basket
Next Post: Mexican Rice Mexican rice in a serving bowl »

Sidebar

Some Like It Hot

Spicy pork belly inspired by Korean samgyeopsal-gui

Korean-style Pan-grilled Spicy Pork Belly

Guam-style Grilled Chicken with Annatto Rice

Guam-style Grilled Chicken

Chili Honey Balsamic Chicken Wings

Chili Honey Balsamic Chicken Wings

Spicy honey mustard fried chicken with white rice in black plate

Spicy Honey Mustard Fried Chicken

Chili Honey Fried Chicken

Chili Honey Fried Chicken

  • About Renaissance.Mom
  • Privacy Policy
  • Contact

Inspiration

“Laughter is brightest where food is best.“

Irish proverb

Connie’s Diary

Bacon, pancakes and egg
Tiramisu and tea
Pasta Alfredo topped with bacon and parsley
Open-faced sandwiches with homemade slow cooker corned beef
Ice-cold ginger ale in glasses

Everything © Connie & Alex Veneracion. ALL RIGHTS RESERVED.