Introduction: How to Make Scotch Eggs

Picture of How to Make Scotch Eggs

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

Picture of 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?

Step 2: Preparation

Picture of Preparation

Cut the round tube of sausage into six equal pieces and form loosely into a ball. After you form each ball, put it on a plate and keep them in the refrigerator at all times, until you are ready for each one. This is important, because the heat from your hands will warm up the sausage and make it hard to work with.

 Take one of the sausage balls out of the fridge, and with your thumb, make a big indentation in the ball. It should look like a cup-shape made out of sausage. Gently work it into a bowl-shape, keeping the sausage to an even thickness all the way around, like in the photo. Take one of the hard boiled eggs out of the bowl of water, and dry it off with a paper towel. Put the dried-off hard boiled egg into the sausage "bowl" and gently start forming the sausage completely around the egg. Try to keep the sausage an even thickness as you form a layer of sausage around each hard-boiled egg. When you finish, it should look like the photo of a totally sausage-encased egg. Put it back into the refrigerator, and do the other 5 eggs. When you have all 6 eggs done, put the whole plate of sausage-wrapped eggs into the freezer for the next step.

Step 3: Preparation, Part II

Picture of Preparation, Part II

Crack two new eggs into a bowl, add 1 Tablespoon of water, and beat until very frothy. Season with salt, and maybe a little freshly ground pepper, and set aside for the moment. Get two small bowls, and into one of them, put 1 cup of bread crumbs. Take your plate of sausage-wrapped eggs out of the freezer.

Do this part one at a time, otherwise it will get REALLY messy!  Take one sausage-wrapped egg, and roll it in the beaten eggs to coat and cover completely. Using a large spoon, take the egg out of the egg-wash, and put it in the bread crumbs.  Gently roll each egg around in the bread crumbs to completely coat each egg. Put each one back on the plate with the other eggs, as you do each one, until they are all coated with egg wash and bread crumbs. Once you have them all coated, repeat the process, until you have two layers of breadcrumbs.

Put the crumb-coated eggs back into the refrigerator, until you are ready to cook them.

Step 4: Cooking

Picture of Cooking

Heat 1.5 cups of vegetable oil in a deep frying pan to 375 degrees F.  I prefer to use a cast iron frying pan, as it distributes the heat more evenly, and is just better to use. Doing the eggs one at a time, carefully place one egg into the hot oil and leave it alone for 3 to 4 minutes. Using a pair of very long tongs, turn the egg until you have cooked all of the sausage on each egg, about 3 or 4 minutes between each turn. Be sure to cook the sausage all the way through without burning it. This is the toughest part of the whole dish. If you're not a very good cook, ask someone who is to help you watch the eggs, so that you don't burn them, or overcook the sausage to where it splits and exposes the hard boiled egg inside. This is why you carefully molded the sausage in an even coat around the eggs. Even coating of sausage makes for even cooking, and helps prevent the cooked sausage from shrinking and cracking to expose the egg. When you finish each egg, they all should be an even dark brown color, and look like the photo.

Step 5: Eating

Picture of Eating

This is the best part!

Cool the eggs for at least 10 minutes, and then slice in two, the long way. You should end up with what looks like a hard boiled egg nestled in a coat of sausage. Put a couple of spoons of dark brown mustard on a plate, arrange the egg halves around the mustard, and if you like, you can even add some crispy fried potatoes or potato chips. Spread a little mustard on the egg, and eat away! These things are better the second day, when they've been kept overnight in the refrigerator. You can either warm them up in the microwave, or eat them cold.



GigsMerc (author)2015-02-17

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!

lancer525 (author)GigsMerc2015-02-17

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!

debby.mcbride made it! (author)2015-01-25

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 "test" one...

lancer525 (author)debby.mcbride2015-01-25

I'm so glad you enjoyed them...

I really like that so many people have had such a great experience with these!

trish.linville (author)2015-01-03

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.

lancer525 (author)trish.linville2015-01-03

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...

Thanks for the info!

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.

cookk (author)2012-12-26

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.

DIMyself75 (author)2012-09-16

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

Balayage (author)2014-01-31

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.

lancer525 (author)Balayage2014-01-31

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.

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 "for a snack"

FYI, not only can you freeze hard boiled eggs, but raw ones as well.
Thank you for this recipe, and wonderful instructional! I cannot wait to make some tonight, as we're having a Doctor Who viewing party tomorrow. ??

Didn't think that freezing a raw egg would be a good idea, because the albumen (white of egg) would expand, and crack the shell. If they're cooked and peeled, that would be a different story, and I'm glad you tested it out.

I really hope you enjoy the eggs, who is Doctor Who, and why would he have to be viewed? Is he on display somewhere?

Thanks for your thanks!

Who is Doctor Who??
Only one of the longest running (over 50 years) tv program shows on television. Of course it was mostly known in the U.K. until about the past 25-30 years or so.

BTW, eggs are amazing, try freezing a raw one, it REALLY works! Picture yourself peeling a hard boiled egg, you know that one part that's always flat on the egg? That's the air pocket that the albumin is able to expand into during freezing.

AbosedeO (author)2016-03-28

Yummy yummy I'm sure going to try this too

Elrohiril (author)2015-08-21

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.

hegure_ryu made it! (author)2015-06-16

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.

RandaPrince (author)2015-03-29

Can these be made with Turkey sausage? No judgement intended, but I don't eat pork.

BernadetteG (author)RandaPrince2015-04-22

Yes you can, I personally use turkey sausage too.

lancer525 (author)2015-03-30

I don't see any reason why they couldn't be made with any kind of sausage! Except maybe "vegetarian" sausage which kind of both defeats the purpose and would make it a different thing entirely.

Why don't you make it with turkey sausage and let us know how it turns out?

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.

TimW5 (author)2015-03-14

Great recipe, the steps are well laid out and of course the end result is really, really tasty!

lizzyastro made it! (author)2015-01-01

We made these today using Wegman's hot sausage meat, they were excellent. Thank you for making this 'ible.

lancer525 (author)lizzyastro2015-01-01

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.

lizzyastro (author)2015-01-01

Hiroak (author)2010-04-30

I just got back from Scotland and didn’t see these anywhere but then I was focused more on beer and food. These look great and will be served at my BBQ this weekend wrapped in some Moose Sausage.

harumania (author)Hiroak2010-09-15

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.

lancer525 (author)harumania2010-09-16

Cliff Claven to the rescue...

They're called "Scotch Eggs'' because they were made by Scottish farmers in the 17th century... Duh.

harumania (author)lancer5252010-09-16

But all the research I've ever done on it has pointed to the British Department Store as the origin of the dish.

Heck, even a British Cartoonist has made a short about how silly the idea of the eggs being called 'scotch' is ( ).

Ktamsor2 (author)harumania2014-07-09

You also have to take into account the British attitude back then.

rwolf8 (author)harumania2013-11-23

The London department store Fortnum & 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 "Narcissus meatballs". 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

lancer525 (author)harumania2010-09-16

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?

Wyra (author)lancer5252011-04-24

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 "quibble" 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.

harumania (author)lancer5252010-09-16

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.

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).

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.

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.

honeylocs (author)harumania2010-12-02

@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.

@lancer525, thanks for posting this recipe.

lancer525 (author)Hiroak2010-04-30

So how was Scotland, laddie? 

Please, by all means, let us all know how you made, and more importantly, how your guests enjoyed this neat little treat!!

fuzzyeagles (author)2012-05-07

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?

oilitright (author)2012-05-06

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.

nhthom (author)2012-03-13

How long do you place the sausage wrapped eggs in the freezer and what is the purpose?

lancer525 (author)nhthom2012-03-13

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.
The reason you put the sausage-wrapped eggs in the freezer is to let the sausage "set" around the eggs. The heat of your hands will warm it up and make it loose and "squishy" 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.

Hope that helps!

RavingMadStudios (author)2010-04-05

Nice one. I love Scotch Eggs, but they're not exactly easy to find in The Hellmouth, GA. Thanks for posting this!

Next, could you post one for haggis?

Raving, I feel for you. I 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 can't imagine eating (much less making) Haggis... Sorry about that!

mhodge2 (author)lancer5252011-06-19

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!!

lancer525 (author)mhodge22012-03-13

MHodge: Actually, it's called "The Highlander" and the owner is Dave. If you get there early enough in the evening (say around 9) he should have some real Bangers & Mash. If he's still making the bangers. Right!

I wish 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 & mash, and the only fish & chips I ever see involves catfish. It's not remotely the same.
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).

jaseinatl (author)2011-11-26

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.

samorris (author)2011-09-12

My husband and I just attended the Longspeak Scottish-Irish Festival in Estes Park, Colorado this past weekend ( Sept 9, 10 & 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.

eetzel (author)2010-08-23

now put it on a stick and enter it into the food on a stick contest!

gibsonav (author)2010-05-01

 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 ;)

weavergirl (author)2010-04-24

 Dearest Lancer525!  
A vegetarian chiming in here... I made these with your incredible instructable and Vegan sausage -- Gimme Lean.  I had a blast! (notice the Newcastle) and they were well received the next day cold.  The following day we paired them with a Scottish Ale called Wee Heavy.   Thanks for all the fun!

lancer525 (author)weavergirl2010-04-24

Well, gosh, they're not meant to be vegetarian, but I sure am glad that you found a way to make and enjoy this great dish! Yes, they're superb the next day, served cold... And I'm glad you found that out. Thank you!!

weavergirl (author)weavergirl2010-04-24

 I wasn't able to post a photo, so I changed my profile to the Scotch Eggs pic!

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