Scotch eggs may be a British dish, but despite the name, they are not Scottish. Apparently they were invented in England by Fortnum and Mason!
Don’t ask me why these are called Scotch eggs, as they’re not Scottish and they don’t contain whisky!
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They are, however, very tasty and a unique and nutritious treat for breakfast, brunch, lunch or a snack. Remember those Scottish sausage rolls I made? Here they are!
Well, you can make another batch of sausage to make these lovely Scotch eggs, or use any kind of breakfast or British sausage meat instead.
You can also make Scotch eggs with a runny center, if you like, just use a soft boiled egg. Here’s how I make mine.
Scotch eggs may be eaten hot or cold, so they’re perfect for packed lunches (kids love them) and picnics. You probably would love sausage rolls, too, if you like these.
Here’s a twist on a Scotch egg!
I have many more English and Scottish recipes if you’d like to peruse them, you can always use the drop down menu on the RECIPES tab at the top of the page. Just hover over it, and choose your options!
Scotch Eggs
Recipe by Christina Conte makes 6
Ingredients
- 1 lb sausage meat (made using beef or pork for this recipe)
- 6 peeled, hard-boiled eggs
- 1/2 cup flour
- 1 beaten egg
- breadcrumbs
- oil for frying
Shape sausage meat into flat round shapes to wrap around each egg.
Heat oil in a pan or wok, so the eggs can be deep fried.
Dip each sausage-wrapped egg in flour, then beaten egg and breadcrumbs.
When oil is hot, fry each Scotch egg until golden brown, making sure to cook them long enough so that the sausage meat is fully cooked.
Remove and drain on paper towel. Serve hot or cold.
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Scotch Eggs ~ Deep-Fried, Sausage-Covered Hard Boiled Eggs
A hard (or soft) boiled egg encased in British style sausage meat, dipped in breadcrumbs and deep fried until crisp.
Ingredients
- 1 lb sausage meat
- 6 peeled, hard-boiled eggs
- 1/2 cup flour
- 1 beaten egg
- breadcrumbs
- oil for frying
Instructions
- Shape sausage meat into flat round shapes to wrap around each egg.
- Heat oil in a pan or wok, so the eggs can be deep fried.
- Dip each sausage-wrapped egg in flour, then beaten egg and breadcrumbs.
- When oil is hot, fry each Scotch egg until golden brown, making sure to cook them long enough so that the sausage meat is fully cooked.
- Remove and drain on paper towel. Serve hot or cold.
Nutrition Information:
Yield: 6 Serving Size: 1 eggAmount Per Serving:Calories: 444Total Fat: 24gCarbohydrates: 13gProtein: 20g
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Dear Christina
You don’t know me, but I feel that I owe you for a great number of delicious meals served to me by Lee, my wife. She has been using me as the best fed guinea pig in Utah. Your recipes and spices have given me the most wonderful dishes I have had in a long time. Thank you so much for the time you take to share your wealth of knowledge. Keep up the good work! But I am going to have to charge you for pants in the next size up!
Lee loves your recipes for the memories of her Scottish heritage, and I love your recipes for the way they taste.
Sincerely, Will Carlson.
PS A note from Andrew, Will’s son: I can confidently speak for myself and my four brothers in saying Thank you for broadening our culinary horizons. Thank you, thank you for your role in introducing us to some of the tastiest foods we never would have tried without the advent of my step-mum
Dear Will,
This note seriously brought tears to my eyes. I think this is the loveliest comment I may have ever received! To hear from 6 of you on the receiving end of the results of my recipes is just so uplifting. I cannot tell you what it means to me that you took time out of your day to write this.
Thank you so very much, Will (Andrew, you and your brothers, too), and to Lee for trying out my recipes, I am ever so grateful! You have a wonderful family, and I’m so happy you keep them well-fed! :)
God bless you all!
Christina
Insane! Perfect!!! My husband fell in love with me a little more today after I made these. The only downside? I am going to have to make these all of the time now! Thank you, thank you, thank you!
What a lovely comment!! Thank you so much, Roxanne! There are plenty more recipes from where that came from :) Sounds like your husband may really flip if you made him my sausage rolls! haha! https://christinascucina.com/2012/01/sausage-rollsgreat-for-snack-or-meal.html
I make these in miniature with (rinsed) canned quail eggs – a pound of sausage is about right for a can of 20. Too bad fresh quail eggs are so hard to find. Love Scotch eggs. I’ll have to try your potato variation next, after I make the oatcakes (how I got here in the first place). I’m having so much fun exploring your blog!
Oh goodness, those must have been adorable, Anne! What a great idea! Thank you so much for the note, it means a lot to me! :) Let me know if you have any questions on the recipes! Enjoy!! CC
Made scotch eggs tonight,served with a real marinara – and there are three left to have cold tomorrow! Total delciousness!!
They are good, aren’t they, Lee?! I haven’t made them in a long time!
i saw on another site a tip – use a sheet of cling-film to put the sausage on – pat it out, and it makes it easy to roll the egg evenly on the sausage. Worth a try!
I find it easy to put the sausage around the egg, but if it’s a pain for you, by all means use the cling film. I need to make these again! :)
Tip, wet your hands as you coat the egg with sausage. It helps avoid stickiness😉 Great for breakfast!
I am an English ex-pat and will be having a go at these this weekend as Scotch Eggs were always one of my favorite lunch foods before I left England for the USA. You say in the recipe “making sure to cook them long enough so that the sausage meat is fully cooked.” , any idea what a rule of thumb guide to that time would be? I plan on dunking them in a deep fat fryer as I think that will be safer, but want to make sure I get the sausage meat fully cooked. Thanks (I also plan on giving the sausage rolls a go as well!)
Hi Andy, so glad you found my page as I’m sure there will be many more recipes you’ll be happy to find, being an ex-pat! It’s hard to give a hard and fast time because I know not everyone has a thermometer, but I just want people to be aware of cooking the sausage long enough so it’s not just popped in for 30 seconds and pulled out. I think if the oil is hot enough, and the sausage isn’t too thick, then 3 or 4 minutes will be fine. I’d fry one, and cut into it to see how it looks and then proceed from there. You’ll see, it’s easier than you think. Good luck and let me know how they turn out! :)
Thanks Christina I’m looking forward to giving it a try and I’ll let you know how they turn out. I discovered your blog from the
“QP – All About Being British in America” community on Facebook and I’m glad I did!
OMG, I love QP!! Thank you! Let me know if you have any other questions, too! :)
WOW – what a speedy response! Thank you so much. Keep on cooking!
Haha! I don’t have anything for you yet. Stay tuned, though! CC
Just re-reading these comments and I must have forgotten to let you know that no one had heard of Dublin eggs, unfortunately, Lee. :( If you ever do find a recipe, let me know.
I make these all the time, exact same recipe as yours! I too am an ex-pat Scot, now in Utah. I wonder if you could help me find a recipe I used years ago in Scotland. We called it “Dublin Eggs” but no research I have managed has uncovered it. It involved hard-boiled eggs, bacon rashers (REAL bacon!) and either canned or fresh tomatoes, I have tried to re-create it with a marked lack of success. Perhaps you with better resources could help – IF you have time, I know you lead an incredibly busy life, so am not expecting a speedy reply! Best wishes, and PLEASE keep blogging and Facebooking, I so look forward to seeing your posts. Lee.
Hi Lee! Thank you for your support! I have never heard of Dublin Eggs, but I will definitely look into it and ask around. I have two places I can ask with a ton of ex-pats that may be the best place to start. Will get back to you soon! CC
I tried making these a few years ago, but had a hard time getting the sausage to stay together around the eggs. They were okay; I wasn’t really impressed by them but didn’t know if I messed them up. I baked them also as I thought the sausage was greasy enough that I didn’t need to fry them.. Maybe I should try them again…
Hi Cassandra, sounds as if you might not have had enough sausage to put around the egg, as it stays on quite easily if you have enough. I’ve never baked them, so I don’t know how they’d be that way. I can assure you that I’ve made these, as with all my recipes: if it’s on my blog, I’ve made it and tested the recipe, usually numerous times. Good luck! CC
Dear Christina,
How interesting! I have never had these before, but have heard of them. They look easy and delicious. I am sure they travel very well for a snack, if you have any leftover! I just looked at your post on the Scottish Sausage Rolls. I think these are beautiful as well as tasty I am sure. Never saw these before either. Definitely a must try recipe. Thanks for sharing. Blessing on a good week. Dottie :)
Thank you, Dottie! You have a blessed week, too! CC
Love Scotch Eggs! Instead of frying them, I baked them last time, and they were yummy.
What a good idea! Never thought of that! ;)
I love scotch eggs, they really are a delicious breakfast or snack. I have never made them I should they really are a treat.
They’re actually really easy to make! You should give them a try! CC