A Scotch Egg with Crispy Coating is the kind of comfort food that never fails to impress. It combines soft or hard-boiled eggs wrapped in flavorful sausage meat, coated in breadcrumbs, and fried (or baked) until golden brown and crunchy. Originating from the British picnic tradition, this dish is now a beloved snack or meal worldwide—perfect for breakfast, lunch, or even as a party appetizer. The contrast of the creamy egg, savory sausage, and crisp coating makes every bite irresistible.
2. Ingredients
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6 large eggs (plus 1 extra for coating)
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1 pound (450 g) ground pork sausage (you can also use a mix of pork and beef)
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1 teaspoon Dijon mustard
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika
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½ teaspoon garlic powder
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½ teaspoon dried thyme
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1 cup all-purpose flour
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1 cup breadcrumbs (panko or regular)
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Vegetable oil for frying (or brushing if baking)
For serving (optional):
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Mustard or spicy mayo
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Pickles or salad greens on the side
3. Instructions
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Boil the eggs:
Place 6 eggs in a pot of cold water. Bring to a boil, then reduce to simmer and cook for 6–7 minutes for soft centers or 9–10 minutes for firm yolks. Immediately transfer the eggs to an ice bath to stop the cooking. Once cooled, peel them carefully and set aside. -
Prepare the sausage mix:
In a bowl, combine ground sausage, Dijon mustard, salt, pepper, paprika, garlic powder, and thyme. Mix well with your hands or a spoon until evenly combined. Divide the mixture into 6 equal portions. -
Wrap the eggs:
Flatten one portion of sausage into a thin patty (use slightly damp hands to prevent sticking). Place a boiled egg in the center and gently wrap the sausage around it, pressing and smoothing until the egg is completely enclosed. Repeat for all the eggs. -
Coat the eggs:
Set up three shallow bowls: one with flour, one with a beaten egg, and one with breadcrumbs. Roll each sausage-wrapped egg in flour, then dip in the beaten egg, and finally coat generously in breadcrumbs. Press the crumbs gently so they stick well for that crisp outer shell. -
Fry or bake:
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To fry: Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Carefully lower 2–3 eggs at a time into the oil and fry for 5–6 minutes, turning occasionally until golden brown and crisp.
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To bake: Preheat oven to 400°F (200°C). Place the coated eggs on a lined baking tray, brush lightly with oil, and bake for 25–30 minutes, turning halfway, until crisp and browned.
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Drain and rest:
Once done, remove the Scotch eggs from oil or oven and place them on paper towels to drain any excess oil. Let them rest for 5 minutes before slicing. -
Serve:
Slice in half for presentation or serve whole. Pair with mustard, spicy mayo, or even a simple salad for a complete meal.
4. Cooking Time
Total: 45 minutes
Prep: 20 minutes
Cook: 25 minutes
5. Serving
Serves 6 Scotch eggs
6. Nutrition (per serving)
Calories: 410 kcal
Protein: 22 g
Fat: 28 g
Carbohydrates: 15 g
Fiber: 1 g
Sugar: 1 g
7. Tips
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For a softer yolk: Slightly underboil the eggs (6 minutes) before wrapping. The yolk will stay creamy even after frying.
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Avoid cracks: Dry the eggs completely before wrapping to prevent the sausage from slipping.
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Get extra crispy: Use panko breadcrumbs instead of regular ones for an extra crunch.
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Healthier version: Air fry at 375°F (190°C) for 15–18 minutes or bake with minimal oil for a lighter option.
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Flavor variations: Try mixing chopped herbs, grated cheese, or chili flakes into the sausage layer for added flavor.
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Make ahead: You can wrap and coat the eggs a day in advance and refrigerate them until ready to fry or bake.
8. Final Thought
A Scotch Egg with Crispy Coating is a timeless classic—simple, filling, and full of satisfying textures. The golden crust gives way to tender sausage and perfectly cooked egg, making it a dish that feels both rustic and indulgent. Whether served warm or at room temperature, it’s an impressive meal that’s just as fitting for breakfast as it is for a picnic or snack.
