Chef John's Scotch Eggs


This Scotch egg recipe features a soft-boiled egg with a molten yolk that contrasts perfectly with the crispy sausage shell.

Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
5 mins
Total Time:
45 mins
6 scotch eggs


  • 4 cups oil for frying, or as needed

  • 6 large cold eggs

  • 21 ounces bulk Italian sausage

  • ¼ teaspoon dry mustard

  • 1 pinch freshly grated nutmeg

  • 1 pinch cayenne pepper

  • ½ cup all-purpose flour, or as needed

  • 2 large eggs

  • 1 cup panko bread crumbs, or as needed


  1. Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

  2. Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into the saucepan. Cover with a lid, reduce heat to medium-high, and cook until egg yolks are soft, about 6 minutes. Remove eggs from hot water and cool under cold running water. Peel and dry eggs on paper towels.

  3. Mix together sausage, mustard, nutmeg, and cayenne pepper in a large bowl. Shape mixture into 6 equal balls.

  4. Lay a piece of plastic wrap on a flat work surface. Place 1 sausage ball onto the center of the plastic wrap, fold the plastic over sausage, and flatten into an 1/8-inch-thick oval. Pull the plastic back and place 1 egg onto the center of flattened sausage. Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing well. Repeat with remaining sausage balls and eggs.

  5. Place flour into a shallow bowl. Beat 2 eggs in a second shallow bowl. Pour bread crumbs into a third bowl.

  6. Dredge sausage-wrapped eggs in flour, dip in beaten eggs, then press in bread crumbs to coat. Gently toss between your hands to remove excess bread crumbs, then place breaded eggs on a plate.

  7. Cook in batches in the preheated oil until golden, 5 to 6 minutes. Transfer Scotch eggs to a wire rack to cool, about 5 minutes.

    close up view of a Scotch Egg sliced in half, with white sauce

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

542 Calories
41g Fat
24g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 542
% Daily Value *
Total Fat 41g 52%
Saturated Fat 11g 53%
Cholesterol 287mg 96%
Sodium 996mg 43%
Total Carbohydrate 24g 9%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 24g
Vitamin C 0mg 1%
Calcium 52mg 4%
Iron 3mg 15%
Potassium 307mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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