We didn’t think a jammy egg could get any better—until we tried Scotch eggs. Featuring a layer of sausage wrapped around a boiled egg, battered, and deep-fried, this popular British snack is our new favorite thing to eat for breakfast, lunch, mid-afternoon snack... and any meal in between.
Though the name suggests otherwise, the Scotch egg was most likely invented in England in the 1700s. There are several conflicting origin stories (one claims they were first created by Yorkshire shopkeeper William J. Scott, while another attests they first appeared in the tea room at London’s famous department store, Fortnum and Masons), but one thing remains certain: These handheld treats are still enormously popular in the UK today.
How cooked should the yolk in your Scotch egg be? There’s no single “right” answer. Cook your eggs for 10 minutes, and you’ll have a firm, slightly fudgy yolk. Cook them for 7 minutes, and you’ll get that gorgeous jammy center. Want a true soft-boiled egg? Stop after 6. Just be sure to plunge the eggs into an ice bath to stop the carryover cooking; otherwise, you might end up with a hard-boiled egg, regardless of how long you cooked it.
Made these? Let us know what you think in the comments below.
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- Yields:
- 4
- Prep Time:
- 5 mins
- Total Time:
- 55 mins
Ingredients
- 5
large eggs, divided
- 12 oz.
bulk breakfast sausage
- 2 tbsp.
finely sliced chives
- 1 tbsp.
Dijon mustard, plus more for serving
- 1/4 tsp.
ground fresh nutmeg
- 1/4 tsp.
kosher salt, plus more
- 1/2 tsp.
freshly ground black pepper, divided
- 1/2 c.
(60 g.) all-purpose flour
- 1/2 c.
plain dried bread crumbs
Vegetable oil, for frying (6 to 8 c.)
Directions
- Step 1Fill a medium pot with 1/2" water and bring to a boil over high heat. Using a spoon or tongs, gently lower in 4 eggs, reduce heat to medium-low, and cover. Steam eggs, adjusting heat as needed to maintain a simmer, 7 minutes (for a soft-boiled yolk) or 10 minutes (for a hard-boiled yolk).
- Step 2Meanwhile, fill a large bowl halfway with ice and pour in cold water to make an ice bath.
- Step 3Using a slotted spoon, transfer eggs to ice bath. Let cool, then carefully peel and set aside.
- Step 4In a large bowl, combine sausage, chives, mustard, nutmeg, salt, and 1/4 teaspoon pepper. Using clean hands, mix until combined, then divide into 4 equal portions.
- Step 5Pour flour into a small shallow dish. In a second shallow dish, beat remaining egg until blended. In a third shallow dish, mix bread crumbs and remaining 1/2 teaspoon pepper.
- Step 6Line a baking sheet with parchment. Flatten one portion of sausage mixture to a 6" oval and place a peeled egg in the center. Wrap edges of sausage around egg and gently roll between your palms to enclose and smooth. Dredge sausage-wrapped egg in flour, then dip in beaten egg, allowing excess to drip off. Roll in seasoned bread crumbs, firmly pressing to adhere, and transfer to prepared sheet. Repeat with remaining eggs and sausage mixture.
- Step 7Line a plate with paper towels. In a large, deep pot, heat oil until an instant-read or deep-fry thermometer registers 325° (a bread crumb should sizzle when dropped in).
- Step 8Using slotted spoon, gently lower 2 eggs into oil. Fry, turning occasionally, until golden brown on all sides, 4 to 5 minutes total. Transfer to prepared plate; immediately season with salt. Repeat with remaining eggs, adjusting heat as needed.
- Step 9Serve warm or at room temperature with more mustard alongside.
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