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If you love breakfast sausage and eggs, wait until you try them together in these incredibly delicious Scotch Eggs! Wrapped in sausage, coated in crunchy breadcrumbs, and fried until golden, this classic dish is savory breakfast perfection.
I’ve made these Scotch Eggs many times, and after tweaking the method and testing different approaches, I can confidently say this recipe always turns out crispy, flavorful, and perfectly cooked.
This recipe was originally published in March 2015 and has been updated with helpful information and cooking tips. The recipe wasn’t changed, although I did add instructions on how to cook the eggs in the Instant Pot.
Why You’ll Love This Scotch Eggs Recipe
Scotch Eggs are such a fun twist on a traditional breakfast. They combine everything I love, filling eggs, savory sausage, and a crispy coating, into one portable, flavorful bite.
The secret to getting them just right is cooking the eggs so the whites are set but the yolks are still slightly soft. That way, after frying, the yolks are perfectly creamy.
Key Ingredients
This recipe is simple, but a few ingredients are essential for the perfect texture and flavor.
- Eggs: I prefer starting with slightly undercooked eggs to avoid overcooking during frying.
- Breakfast Sausage: Choose a good-quality bulk breakfast sausage. You want something flavorful, but not overly greasy.
- Panko Breadcrumbs: Panko gives that signature light, crispy coating that regular breadcrumbs just can’t match.
- Vegetable Oil: A neutral oil with a high smoke point is key for frying evenly without burning.
Exact quantities are listed in the recipe card below. Note: the recipe card allows you to easily scale the recipe and will automatically adjust the ingredient amounts.
How to Prepare the Eggs
Getting the eggs just right is critical for the best Scotch Eggs.
- Boiling Method: Boil eggs for about 4-6 minutes. You want firm whites but slightly soft yolks.
- Instant Pot Method: Steam eggs on low pressure for 3-4 minutes, let sit on the “keep warm” setting for another 4 minutes, then plunge into an ice bath.
Peeling is much easier when you shock the eggs in ice water immediately after cooking — don’t skip this step!
How to Assemble Scotch Eggs
Once your eggs are cooked and peeled, it’s time to assemble.
- Roll each egg in flour: This helps the sausage stick.
- Wrap in sausage: Flatten a portion of sausage into a thin disc and wrap it around the egg, sealing completely.
- Dip and coat: Roll the sausage-covered egg in beaten egg, then coat in panko breadcrumbs.
Pro tip: work gently but firmly when wrapping the sausage around the egg. You want it evenly distributed without breaking the egg.
How to Cook Scotch Eggs
These Scotch Eggs fry up beautifully in a hot skillet.
- Heat your oil: You want it hot enough to bubble when a pinch of flour is added — about 350°F if you’re checking with a thermometer.
- Fry in batches: Avoid crowding the pan so the oil stays hot and the Scotch Eggs crisp up instead of absorbing grease.
- Cook until golden: Rotate carefully to brown all sides evenly, about 15-20 minutes total.
They’ll be deeply golden and crispy when ready!
Cooking Tips for the Best Results
There’s a little finesse involved, but it’s totally doable once you know what to watch for:
- Timing matters: Remember, the eggs will continue cooking inside the sausage. Slightly soft yolks at the start will lead to creamy, not overcooked, centers.
- Don’t overcrowd the pan: Frying in two batches helps maintain consistent oil temperature, giving you that irresistible crispness.
- Use a thermometer if needed: If you’re unsure, checking the oil temperature can help you get perfect results every time.
What to Serve with Scotch Eggs
Scotch Eggs are hearty enough to serve on their own, but if you’re making a full breakfast spread, here are a few favorite sides:
- Buttered toast or English muffins
- Easy breakfast potatoes
- Honey lime fruit salad
- Baked grapefruit
They’re also delicious dipped into mustard, aioli, or even hot sauce if you like a little extra zing!
Storage and Reheating
If you have leftovers (which doesn’t happen often!), Scotch Eggs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain their crispy texture.
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Equipment
Ingredients
- 8 eggs
- 1/4 cup flour
- 1 pound breakfast sausage in bulk or links with casing removed
- 1 egg slightly beaten
- 1 cup panko bread crumbs
- 1 cup vegetable oil
Instructions
- Start by boiling your 8 eggs for 4-6 minutes. Since you'll be cooking them again later, you want them cooked such that the whites are cooked but the yolks either aren't, or are just barely cooked. Once done, drain and immediately submerse in bowl of ice water to cool. Alternatively, you can steam them in the Instant Pot on high pressure for 3-4 minutes, allow to sit in the Instant Pot for another 4 minutes, then submerse in bowl of ice water to cool.
- Peel eggs. Divide sausage into 8 equal portions and flatten into thin discs about 5 inches in diameter.
- Heat 1 cup vegetable oil in large pan over medium high heat. When oil is hot enough to cook a bit of flour nice and bubbly, you're ready.
- Roll each egg in the 1/4 cup flour, then wrap the 1 pound breakfast sausage around them to seal. Next dip the sausage covered egg in the beaten 1 egg, then roll in 1 cup panko bread crumbs. Fry as many at the same time as you can fit in your pan while allowing enough space in between eggs. You may have to do this in two batches. Cook until browned on all sides, about 15-20 minutes total. Serve warm.
Notes
- Timing matters: Remember, the eggs will continue cooking inside the sausage. Slightly soft yolks at the start will lead to creamy, not overcooked, centers.
- Don’t overcrowd the pan: Frying in two batches helps maintain consistent oil temperature, giving you that irresistible crispness.
- Use a thermometer if needed: If you’re unsure, checking the oil temperature can help you get perfect results every time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I baked mine and then broiled them a bit to give them some color.
I don’t know why you couldn’t take them on a camping trip. You could eat them cold or heat them just a bit.
Do you think these could be made, cooked, cooled, wrapped in foil & reheated on a camping grill?
I want to say yes but I’ve never done that. I worry the eggs would be overcooked.
Just a small point as it is a common mistake, these are Scotch Eggs, not Scottish. In fact they were invented in England
Thanks, Stuart! Trust me, I make mistakes like this all the time. Thanks for letting me know!
Can these be cooked in an air fryer?
I haven’t done that yet, but yes – they can
Bring your eggs to a full boil, turn the burner off and let them sit for 30 minutes. Perfect boiled eggs.
Did you fry them in a frying pan or an actual fryer?
Frying pan. If I had a fryer I think they would have been even better! -Krissy
In the UK, we call these the slightly different name of “Scotch” eggs, and although they are a very popular snack, we wouldn’t normally eat them for breakfast! Yours look gorgeous!
Thank you Tracy! I was kind of winging it, but they turned out really well!!! – Krissy
I bake mine. 375 for 30 minutes on a wire rack. Flip halfway through the baking time. And I roll mine in Shake N Bake without the egg wash.
I’ll have to try the baking method. Thanks! Krissy
I’ve always wanted to try these!