Crispy, golden, and packed with flavor, Scotch Eggs are the perfect balance of crunchy coating, seasoned sausage, and a runny, soft-boiled egg at the center. Paired with a tangy mustard sauce, this dish is an absolute pub favorite—and now you can make it at home!
This recipe is No.3 on my Top 5 Recipes of 2024, and once you try it, you’ll understand why.
Why You’ll Love This Recipe
✅ Perfectly crispy on the outside, soft and runny on the inside
✅ Rich, herby sausage coating that’s full of flavor
✅ A tangy mustard sauce to balance out the richness
✅ Great for brunch, snacks, or a pub-style feast at home!
Ingredients (Serves 4)
For the Scotch Eggs
- 6 eggs (4 for the Scotch eggs, 2 for coating)
- 6 quality pork sausages, removed from their casings
- ¼ cup fresh parsley, finely chopped
- ⅕ cup fresh sage, finely chopped
- 1½ tbsp Dijon mustard
- 1 tsp sea salt flakes
- 1 tsp black pepper
- 1 cup plain flour
- 1 cup panko breadcrumbs
- 2-3 liters vegetable oil, for frying
For the Mustard Sauce
- 1 tbsp olive oil
- ½ shallot, finely chopped
- 1 shot of single malt whisky
- Juice of ½ lemon
- 1 tbsp honey
- 1½ tbsp wholegrain mustard
- 1 tsp English mustard
- 1 tsp white wine vinegar
How to Make It
Step 1: Cook the Eggs
- Bring a pot of water to a boil and carefully lower in 4 eggs.
- Boil for 6 minutes (for soft yolks) or 8 minutes (for firmer yolks).
- Transfer immediately to an ice bath to stop cooking.
- Once cool, gently peel the eggs and set aside.
Step 2: Prepare the Sausage Coating
- In a bowl, combine the sausage meat, parsley, sage, Dijon mustard, salt, and pepper.
- Mix well until evenly combined.
- Divide into 4 equal portions.
Step 3: Wrap the Eggs
- Flatten a portion of sausage meat in your palm.
- Place a boiled egg in the center and gently wrap it around, sealing all edges.
- Repeat for all eggs.
Step 4: Coat & Fry
- Set up three bowls:
- Flour in the first bowl
- Beaten eggs (2 remaining eggs) in the second
- Panko breadcrumbs in the third
- Roll each wrapped egg in flour, then egg, then breadcrumbs, ensuring full coverage.
- Heat vegetable oil in a deep pan to 170°C (340°F).
- Fry each Scotch egg for 5-6 minutes, turning occasionally, until golden brown and crispy.
- Drain on a wire rack or paper towel.
Step 5: Make the Mustard Sauce
- Heat 1 tbsp olive oil in a small pan over medium heat.
- Add shallots and sauté until soft.
- Pour in the whisky and let it reduce for 30 seconds.
- Stir in lemon juice, honey, wholegrain mustard, English mustard, and white wine vinegar.
- Simmer for 1-2 minutes, then remove from heat.
Step 6: Serve & Enjoy!
- Slice open a Scotch egg (get ready for that golden, runny yolk!).
- Drizzle or dip into the mustard sauce.
- Serve with a fresh salad or crispy fries for the ultimate pub-style meal.
Final Thoughts
This Scotch Egg recipe is a game-changer—crunchy, herby, and packed with flavor! Whether you’re making them for breakfast, lunch, or a hearty snack, they’re always a winner.
Try it out and let me know how it turns out. Enjoy! 🥚🔥