In this Instructable, we're going to learn how to make Scotch Eggs. This little delicacy was made out of necessity in the Middle Ages by Scottish farmers and shepherds as a means of taking food out to the fields without having to return home for lunch. It was a portable means of having nourishment on the go, so to speak. Designed to be wrapped up in a napkin and put in your pocket or pouch, this snack, along with a small loaf of bread and something to drink, has now become a favorite pub meal, and while it looks extremely complicated when you first eat one, they are incredibly easy to make!

Step 1: Ingredients

6 Hard boiled eggs, cooled and peeled. (Keep submerged in a bowl of water in the fridge)
1 pound tube sausage. (Use a good quality sausage with sage added to it. I prefer Jimmy Dean sage sausage. )
2 eggs
1 Tbl water
1 cup crushed bread crumbs

Good so far?

I just made these tonight - this was my first attempt at making them and the first time my husband & I have ever tried them. They were absolutely delicious. Thanks for the great Instructable!
<p>I'm really glad you enjoyed them. They're easy once you know the trick, which is to keep everything cold while you're working. Thank you for your great compliment!</p>
<p>I made these today for a Robert Burns Day party and they were perfect! They colored up quickly in the oil, so I cooked them about 2 minutes per side and finished them in the oven at 350 for 10 minutes. Thank you so much for posting this way back when! Only five made it to the party because I had to &quot;test&quot; one...</p>
<p>I'm so glad you enjoyed them... </p><p>I really like that so many people have had such a great experience with these!</p>
<p>Yes, you can freeze them. Defrost in the fridge and then just warm them up is best. I make these for a handy lunch to take to work.</p>
Wow, I didn't know you could freeze them, and I've been making these for over 15 years. Of course, I've never had them last long enough to need to be frozen, but I guess if I were making like two-dozen or so of them, I might want to freeze them...<br><br>Thanks for the info!<br><br>Oh, by the way... Try this the next time you make them. Keep them whole in the fridge for a day or so, inside a tightly-sealed container, and then take one out, cut it in quarters, and eat it cold with brown mustard. That's the really best way to eat them, I think. They're great when they're hot at first, but they are also fantastic cold the next day or so. Trust me.<br>
made these to share at a Christmas get together yesterday and before I knew it, they were all gone. Thanks for sharing, really great and easy to make.
Thank you so much for this ible, Friday I made 24 and saturday at the renaissance festival all my friends enjoyed them. I baked mine instead of frying and will probably use small or medium eggs next time, The large eggs that I did use seemed to overwelm the sausage. I don't normally cook, but this was so easy that next ren fest season I think I'll make enough to take some every day for all my friends. Thanks again
<p>I made these for breakfast this morning and they were quite tasty. The only problem was making an even coat of sausage. Mine were very uneven which made part of the sausage underdone. I also just pan fried them because I don't have a deep fryer.</p>
made some really liked them though some lost part of their sausage coat during cooking, mostly I suspect due to the sausage being very course and didn't stick together well.
Can these be made with Turkey sausage? No judgement intended, but I don't eat pork.
<p>Yes you can, I personally use turkey sausage too.</p>
I don't see any reason why they couldn't be made with any kind of sausage! Except maybe &quot;vegetarian&quot; sausage which kind of both defeats the purpose and would make it a different thing entirely. <br><br>Why don't you make it with turkey sausage and let us know how it turns out?<br><br>The one thing I'd be careful of is to keep the sausage as cold as you can during the time you're forming it around the egg, else you might get cracks while it's cooking.
<p>I have been making scotch eggs for about 50 years now. I use pork mince mixed with some sage &amp; onion stuffing and seasoning, mixed well together. I boil eggs for 4 mins, pop into cold water and leave for 10mins, then crack shells and remove eggs. Shape meat around egg, then toss in flour, beaten egg &amp; dried homemade breadcrumbs. Fry in hot oil till browned, but not too brown. Serve with a good egg mayonnaise mixed with some bought curry powder till nice yellow colour.</p><p>Serve on plate and watch them being devoured.......... They dont last long !!!!!</p>
Well, that's fantastic!<br><br>Why don't you create your own Instructible on how you do it, in your own post?<br><br>That would be great... The more the merrier!
<p>Great recipe, the steps are well laid out and of course the end result is really, really tasty!</p>
<p>We made these today using Wegman's hot sausage meat, they were excellent. Thank you for making this 'ible.</p>
<p>I am so pleased that you enjoyed them! They're just as good, if not better, served cold the next day, quartered, with a nice spicy brown mustard, and the obligatory ale. </p>
<span style="font-size: 11.0pt;">I just got back from Scotland and didn&rsquo;t see these anywhere but then I was focused more on beer and food.&nbsp;These look great and will be served at my BBQ this weekend wrapped in some Moose Sausage.</span>
They're actually a dish that was originally inspired by a Mongolian food by a British Department Store in the 1700's... though why they're called 'Scotch' Eggs is still something I don't understand.
Cliff Claven to the rescue... <br><br>They're called &quot;Scotch Eggs'' because they were made by Scottish farmers in the 17th century... Duh.<br><br>
But all the research I've ever done on it has pointed to the British Department Store as the origin of the dish. <br><br>Heck, even a British Cartoonist has made a short about how silly the idea of the eggs being called 'scotch' is ( http://www.weebls-stuff.com/songs/Scotch+Egg/ ).
<p>You also have to take into account the British attitude back then.</p>
The London department store Fortnum &amp; Mason CLAIMS to have invented Scotch eggs in 1738 BUT AND ITS A BUT. they may have been inspired by the Moghul dish nargisi kofta &quot;Narcissus meatballs&quot;. SO ITS NOT SURE WHO DID BUT they WERE made by Scottish farmers in the 17th century SO ITS ALSO BEEN SAID AND NOT IN SCOTLAND LOL
You don't have anything constructive to add, so you want to quibble over the name? Why don't we call them Martian Eggs, or Covered Eggs, or something silly like that? Why criticize the name? I just don't get the point of your post... Would you rather I removed the entire Instructable? Would that make you happy?
harumania is absolutely right they were started by Fortnum and Mason, a department store, just for the sake of clarity and history but I have to say you are extremely rude lancer525. S/He wasnt trying to &quot;quibble&quot; over the name but sharing notes. If you're going to start instructive pages it would best suit you to add a bit of maturity and not lash out like a toddler.
I... wasn't quibbling just sharing the information I found about the name of a dish that was made in one country and named after another. <br><br>And my post was constructive if only adding to the mystery of the scotch egg. The original poster spoke of not seeing scotch eggs in scotland, and I shared the info I found on the subject of their origin (which, from what I found, is not actually Scotland). <br><br>I apologize if it seemed like I was trying to cause trouble, I honestly wasn't. If anything your less than friendly '...duh.' you added to your original post was where the childishness began.<br><br>Anywho, I really thought my second post there was very clearly a joke-y one since I linked to just about one of the goofiest flashes on the interent.
@harumania, I found your input interesting. Sometimes, though, if people feel challenged, they will strike out at you and try to discredit you due to their own self-esteem issues. <br><br>@lancer525, thanks for posting this recipe.
So how was Scotland, laddie?&nbsp;<br /> <br /> Please, by all means, let us all know how you made, and more importantly, how your guests enjoyed this neat little treat!!<br />
<p>A lot of work for a snack. Are they freezable if I do up a couple dozen at a time? I like the suggestion to bake them instead of deep frying. Less work and cleanup.</p>
You know, I don't know if they're freezable. I've never had any of them last long enough to have to store them.<br><br>I would think that you wouldn't want to freeze a hard boiled egg, so they're probably not freezable, but that's just a guess. YMMV. Then again, this is not something you make just &quot;for a snack&quot;
how well do you think this would hold up if i were to skip the bread crumbs and bake them? i see you told pard the texture would be all wrong, and im ok with that. i was just wondering if it would be likely to fall appart?
I tried this with Panko bread crumbs as the only other ones I had were store bought Italian flavored and that didn't sound good to me. I put season salt and mccormick pepper medley in the crumbs. I'm thinking they were mighty good. Also when I handle sausage I wear gloves.
How long do you place the sausage wrapped eggs in the freezer and what is the purpose?
I usually put them in the freezer for about 7-10 minutes or so, or however long it takes me to get set up for the next step. Beating the 2 eggs, fixing the bread crumbs (I normally use store-bought bread crumbs, but I like the idea of mashing up flavoured croutons) and getting the oil going in the pan. Those things usually take around ten minutes.<br>The reason you put the sausage-wrapped eggs in the freezer is to let the sausage &quot;set&quot; around the eggs. The heat of your hands will warm it up and make it loose and &quot;squishy&quot; which you don't want. You want them to be firm and solid, but not frozen. If you can poke the sausage wrapper around the egg, and leave a big indentation, the sausage is too soft to work with. If it's frozen, you've gone far too long. No more than 10-12 minutes. <br><br>Hope that helps!
Nice one. I&nbsp;love Scotch Eggs, but they're not exactly easy to find in The Hellmouth, GA. Thanks for posting this!<br /> <br /> <small>Next, could you post one for haggis?</small>
Raving, I&nbsp;feel for you. I&nbsp;used to live in Disgusta, Ga. If there is a bright center of the Universe, this is one of the cities farthest from it. But, there's this nifty little British Pub across the river, and the guy who owns it is a Brit expat. He makes the best eggs I've ever had, because he makes his own sausage... Thank you for the kind comment. Oh, and I'm not Scottish, so I&nbsp;can't imagine eating (much less making)&nbsp;Haggis... Sorry about that!<br />
Hey, I was in Disgusta too and the name of that pub is the Heidelberg. That's where I got my first one years ago. Thanks for the recipe. Will be making them again tomorrow!!
MHodge: Actually, it's called &quot;The Highlander&quot; and the owner is Dave. If you get there early enough in the evening (say around 9) he should have some real Bangers &amp; Mash. If he's still making the bangers. Right!
I wish&nbsp;we had a pub. We have 100 different places to get buffalo wings, and not one single place to get a scotch egg or bangers &amp;&nbsp;mash, and the only fish &amp;&nbsp;chips I ever see involves catfish. It's not remotely the same.<br /> Oh well, enough complaining, Thanks again for the great work, and Give Haggis A Chance (It's like eating a hot dog at the ballpark. The trick is to not think too much about what's in it).
Just wanted to say that I followed your instructions and changed a couple of things and my Scotch Eggs came out great thanks to you. In case anyone was interested, I used garlic/butter flavored croutons to add to my breading along with some parsley and basil flakes for the first coat. The second coat, I used the crushed croutons with breadcrumbs and left out the flakes. I also used a Fry Baby (kinda like a Fry Daddy, only smaller) and found that 10 minutes was a good amount of time to ensure that the sausage cooked all the way through. My first egg was about halfway done, but I stuck it in the oven at 375 for about 20 minutes and it cooked the meat to perfection. I can't wait until morning to try them cold/reheated. I will definitely be making these often. Thanks again for sharing your instructable.
My husband and I just attended the Longspeak Scottish-Irish Festival in Estes Park, Colorado this past weekend ( Sept 9, 10 &amp; 11, 2011) and came across the Scotch Eggs. They were good but a bit pricy (fair food prices). I can't wait to make them at home now and I do have a cast iron pan to make them in. Thank you for the recipe and pictures.
now put it on a stick and enter it into the food on a stick contest!
&nbsp;my wife makes these and I hadn't heard of them before her but I LOVE them now. she doesn't do the bread crumb thing and she mixes turkey and pork sausage (yes, Jimmie Dean). she pan frys them for a bit then bakes them in the oven to be sure. we quarter them and (sometimes) share them with my fellow geeks at work. they're now a required meal if we do a pot luck ;)<br /> <br /> <br />
&nbsp;Dearest Lancer525! &nbsp;<br /> A vegetarian chiming in here... I made these with your incredible instructable and Vegan sausage -- Gimme Lean. &nbsp;I had a blast! (notice the Newcastle) and they were well received the next day cold. &nbsp;The following day we paired them with a Scottish Ale called Wee Heavy. &nbsp; Thanks for all the fun!<br /> --weavergirl
Well, gosh, they're not meant to be vegetarian, but I&nbsp;sure am glad that you found a way to make and enjoy this great dish!&nbsp;Yes, they're superb the next day, served cold... And I'm glad you found that out. Thank you!!<br />
&nbsp;I wasn't able to post a photo, so I changed my profile to the Scotch Eggs pic!
And the life expectancy of Scottish farmers from the Middle Ages goes to show how this dish can nourish your arteries... try tofu<br />
to mike catatonic.... ohh grow up. now we know why you're catatonic....malnutrition. &nbsp;That is entirely useless to the Instructable and world.&nbsp;<br /> <br /> To the&nbsp;Instructable&nbsp;Author:&nbsp;Awesome&nbsp;job, we will be trying this very soon.&nbsp;<br />

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