Scotch Eggs


  • 6 eggs, for boiling
  • 2 additional eggs, for coating
  • 300g (⅔ lb) raw bratwurst or other sausage meat
  • 300g (⅔ lb) pork mince or additional sausage meat
  • 60g (½ cup) flour
  • 120g (2 cups) panko breadcrumbs
  • Salt and pepper to taste
  • Vegetable oil, enough to fill a pan 2.5 cm (1 inch) deep.

Herbs (select one or zero):

  • 45mL (3 tbsp) chopped fresh parsley, sage, and/or thyme
  • 15–30 mL (1–2 tbsp) curry powder or mustard powder
  • 15mL (1 tbsp) finely chopped ginger, plus chopped chilli to taste.
  • 15mL (1 tbsp) each of cumin, coriander and paprika.


Bring a pan of water to a boil, then reduce to a simmer. Lower in six eggs and cook for six minutes. Starting the eggs in hot water instead of a cold pan makes them much easier to peel.


Drop the eggs in an ice bath or in a bowl of cold water in the fridge to stop them cooking. Chilled eggs are usually easier to peel.


The easiest option is to buy 600g (about 1⅓ lb) of sausage meat and call it a day. This can be on the greasy side, though, so some chefs prefer a 50/50 mix of sausage meat and leaner pork mince. You can either piggyback off the flavors in an herb-heavy sausage, or choose a plain sausage and mix in your own herbs and spices.


Arrange a line of ingredients on the counter, in separate bowls:

  • Soft-boiled eggs
  • Meat
  • 60g (½ cup) Flour
  • Two additional raw eggs, beaten until smooth
  • 120g (2 cups) panko breadcrumbs

Divide your meat into six equal portions, and shape each one into a ball. Dip your egg into the flour to help the meat stick.


Use your line of ingredients to add a crispy outer layer to your eggs:

  • Roll the meat-wrapped egg in flour
  • Dip it in the beaten eggs
  • Roll in panko breadcrumbs
  • Dip in the beaten egg again
  • Roll in the breadcrumbs again


This is easiest in a deep fryer, but you can fill a deep frying pan ⅓ to ½ full of vegetable oil instead. Heat the oil to 170ºC (340ºF), then cook the eggs about ten minutes. If using a pan, cook the eggs two or three a a time and rotate frequently so they turn crisp and golden on all sides. Transfer the eggs to a bowl lined with paper towels to drain off excess oil.


Scotch egg from the British Larder