Scotch egg is a classic British pub food: a soft- or hard-boiled egg wrapped in seasoned sausage meat, coated in breadcrumbs, and deep-fried or baked until crisp.
Typical ingredients
- Eggs
- Sausage meat (usually pork sausage)
- Breadcrumbs
- Flour
- Another beaten egg for coating
- Salt, pepper, herbs, mustard, or spices
Basic method
- Boil eggs (often 6–7 minutes for jammy centers).
- Cool and peel them.
- Wrap each egg in flattened sausage meat.
- Coat with flour → beaten egg → breadcrumbs.
- Fry until golden brown (or bake/air-fry).
Variations
- Runny-yolk gourmet Scotch eggs
- Black pudding Scotch eggs
- Vegetarian versions using plant-based sausage
- Indian-inspired versions with curry spices
Serving ideas
- With mustard or pickle
- Alongside salad or chips
- Cold for picnics
- As a pub appetizer
If you’d like, I can also give:
- a full recipe,
- air fryer instructions,
- a vegetarian version,
- or the history of Scotch eggs.
