Chef John’s Scotch Eggs

  • Recipe By
  • Published Oct 9th
  • Ready In50m
  • Servings6
  • Calories542
In my version of Scotch eggs, I keep the egg soft, so when you bite in, you get that amazing contrast in texture between the molten yolk and the crispy sausage shell.

Chef John’s Scotch Eggs Ingredients

The following are the ingredients needed to make delicious Chef John’s Scotch Eggs for 6 servings:

  • oil for frying
  • 6 cold large eggs
  • 21 ounces bulk Italian sausage
  • 1/4 teaspoon dry mustard
  • 1 pinch freshly grated nutmeg
  • 1 pinch cayenne pepper
  • 1 cup panko bread crumbs, or as needed
  • 1/2 cup all-purpose flour, or as needed
  • 2 eggs, beaten

Chef John’s Scotch Eggs Cooking Instructions

  • Prep20m
  • Cook15m
  • Ready In50m

To cook Chef John’s Scotch Eggs, you need about 20 minutes of preparation time. The time needed to cook this Chef John’s Scotch Eggs is about 15 minutes , and you can serve your Chef John’s Scotch Eggs within 50 minutes . The following are the steps to cook Chef John’s Scotch Eggs easily:

  1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  2. 2 Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into saucepan, cover the saucepan with a lid, reduce heat to medium-high, and cook until eggs yolks are soft, about 6 minutes. Remove from heat and pour cold water over eggs to halt the cooking process. Cool eggs to room temperature in cold water; peel and dry eggs on paper towels.
  3. 3 Mix sausage, mustard, nutmeg, and cayenne pepper together in a bowl. Shape into 6 equal-size balls.
  4. 4 Lay a piece of plastic wrap on a flat work surface. Place 1 ball of sausage mixture into the center of the plastic wrap, fold the plastic wrap over sausage, and flatten into an 1/8-inch thick oval shape. Pull plastic wrap back and place 1 egg in the center of the sausage. Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing sausage around egg. Repeat with remaining eggs and sausage.
  5. 5 Place bread crumbs in a shallow bowl. Pour flour into another shallow bowl. Beat remaining 2 eggs in another shallow bowl.
  6. 6 Gently press eggs into flour to coat; shake off excess flour. Dip eggs into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded eggs onto a plate.
  7. 7 Working in batches, cook eggs in the preheated oil until golden, 5 to 6 minutes. Transfer to a wire rack to cool, at least 5 minutes.

Notes

  • Nutrition:
  • Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving: 542 calories; 40.5 grams of fat; 24 grams of carbohydrates; 24.3 grams of protein; 286 milligrams of cholesterol; 996 milligrams of sodium.

  1. Dec 29th 2017

    I saw this in a movie, and had to know what Scotch eggs were. A few hints:1. Make the sausage super thin. As thin as possible.2. Cook a few extra eggs. They are soft, so they break easily ...

  2. Sep 13th 2017

    I followed the techniques used here, but used ingredients I had available. They turned out great! My Scottish boyfriend was impressed and was especially amazed that I managed to cook everyth ...

  3. Jan 9th 2017

    I make these all the time. Everyone here loves them. Breakfast in a bite! And the perfect hangover food. In the warmer months I cook them on the grill instead of frying or baking, gives them ...

  4. Sep 9th 2016

    Loved this recipe. I made my own homemade sausages which I've gotten really good at. And decided to make these scotch eggs. Wow, did they turn out delicious!!!! The soft boiled eggs really ...

  5. Mar 8th 2016

    Thanks Chef John. I like finding different meals that aren't common. When I saw your recipe I was inspired to make this; what could be better than eggs and deep fried sausage! Mine turned ou ...

  6. Sep 29th 2015

    Chef John it right! (As usual) Having a soft center makes all the difference! How lusciously sexy! These are terrific!!! Be sure to make the sauce as well, it enhances the flavor to a s ...

  7. Sep 20th 2015

    Just went an extra minute on the egg part at my wifes request, wanted the yolks a little less runny. I made the dip with a honey Dijon and mayo with the cayenne. Bought an Italian style brea ...

  8. Jul 25th 2015

    Made it again this time 8 eggs in more water on stove for 7 min then covered with fire off for 8 mins . Did not work out. The yolks were set. The sausage I used were white colored German on ...

  9. Apr 11th 2015

    Made these this morning and they were lovely with a soft center. I serve these with honey mustard dip on a bed of romaine. Also, it did not take long to clean up afterwards!! Cheers for post ...