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Scottish Eggs are a delicious take on breakfast. Boiled egg rolled in flour, covered in breakfast sausage, dipped in egg and breadcrumbs, then fried. Yes please!

scotch egg cut in half

Why this recipe works:

Most everyone loves breakfast sausage (especially when it’s homemade) and eggs. It’s a great classic breakfast.

But these Scotch Eggs? It’s a fun, delicious, and different way to serve sausage and eggs.

The trick to making this breakfast work perfectly is to not hard boil the eggs first, but cook them such that the whites are cooked but the yolks are slightly under done. That way, once you finish cooking the sausage wrapped eggs, the yolks will be perfect.

Here’s how to make them:

  1. Start by cooking the egg. You can boil them, but I find the best method is to cook them in the Instant Pot. Steaming the eggs under pressure makes them easy to peel.
  2. I traditionally make hard boiled eggs in the  Instant Pot using the 5-5-5 method, but for these eggs I use the 4-4-5 method (4 minutes high pressure, 4 minutes keep warm setting, release pressure, ice bath).
  3. To assemble the Scotch egg, you will roll each egg in flour to coat, cover in a thin layer of breakfast sausage, dip in egg, then roll in panko bread crumbs. hard boiled egg next to scotch egg about ready to be fried
  4. To cook, you will fry in a generous amount of oil until crispy brown on all sides. Serve them warm!

Cooking tips:

  • Remember, the yolks will continue cooking in the sausage, so when you boil or steam the eggs, time it so that the whites are fully cooked but the yolks aren’t.
  • To avoid cooling off the oil too much, you will most likely need to cook these Scotch eggs in batches. If they are over crowded in the pan, your oil will cool. Over crowding will cause the eggs to absorb the oil rather than crisp up the outside.

What to serve with Scotch eggs:

Much like with any savory breakfast recipe, the choices are endless. When I make this recipe, I create a complete breakfast by serving them with:

Scotch egg that has been cut in half

Did you make this recipe? Be sure to leave me a comment to let me know what you think!

Scottish Eggs

Prep20 minutes
Cook30 minutes
Total50 minutes
Servings 8 eggs
Scotch Eggs are a delicious take on breakfast. Boiled egg rolled in flour, covered in breakfast sausage, dipped in egg and breadcrumbs, then fried. Yes please!

Equipment

Ingredients 

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 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 flour, then wrap the sausage around them to seal. Next dip the sausage covered egg in the beaten egg, then roll in 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

Serving size based on one Scotch Egg.

Cooking tips:

  • Remember, the yolks will continue cooking in the sausage, so when you boil or steam the eggs, time it so that the whites are fully cooked but the yolks aren't.
  • To avoid cooling off the oil too much, you will most likely need to cook these Scotch eggs in batches. If they are over crowded in the pan, your oil will cool. Over crowding will cause the eggs to absorb the oil rather than crisp up the outside.

Nutrition

Calories: 310kcal, Carbohydrates: 8g, Protein: 16g, Fat: 22g, Saturated Fat: 8g, Cholesterol: 224mg, Sodium: 485mg, Potassium: 223mg, Vitamin A: 310IU, Vitamin C: 0.4mg, Calcium: 47mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

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.

Hi! I’m Krissy.

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15 Comments

  1. 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.

  2. 4 stars
    Just a small point as it is a common mistake, these are Scotch Eggs, not Scottish. In fact they were invented in England

  3. 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!

  4. 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.