Scotch Egg — Soft Center
A British pub classic, elevated. Runny yolk, crispy sausage, pure joy.
30 min active, minimal dishes
Scotch Egg — Soft Center
A British pub classic, elevated. Runny yolk, crispy sausage, pure joy.
30 min active, minimal dishes
Key move
Precisely time the soft boil to achieve a perfectly runny yolk.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Large Pot
- Deep FryerOptional
- Mixing Bowls
The Mise en Place
5 of 10Your prep station before cooking begins
The Dry Mix (0/7)
Yolks are overcooked.
Reduce boiling time by 30 seconds next time.
Sausage meat is falling off during frying.
Ensure the sausage meat is tightly sealed around the egg and the breadcrumb coating is even.
Chef's Notes
Chill the sausage meat before wrapping the eggs to make it easier to handle and prevent sticking.
Coat the sausage-wrapped egg in flour, then egg wash, then breadcrumbs. Repeat the egg wash and breadcrumb step for a thicker, crispier coating.
Serve warm with a sharp mustard or a tangy chutney. A simple green salad makes a great accompaniment.
Assemble the scotch eggs completely (wrapped in sausage and breaded) and refrigerate for up to 24 hours before frying.
The Method
BOIL
Time-sensitiveGently lower eggs into boiling water.
Cracked shells: Dropping eggs too quickly causes them to crack; lower them slowly to maintain integrity.
Eggs are submerged in boiling water.
COOK
Time-sensitiveCook for exactly 6 minutes for a runny yolk.
Overcooked yolk: Exceeding the time will solidify the yolk, ruining the signature texture.
Eggs have been boiling for 6 minutes.
TRANSFER
Time-sensitiveImmediately transfer eggs to an ice bath to stop cooking.
Residual heat: Failing to cool immediately will cause the yolk to continue cooking from internal heat.
Eggs are in an ice bath.
PEEL
Carefully peel the eggs, being mindful not to break them.
Tearing the white: If the shell sticks, the soft white may tear. Work slowly and gently.
All eggs are peeled.
COMBINE
In a bowl, combine sausage meat (1 lb) with sage, thyme, salt (1 tsp), and pepper.
Overworking meat: Mixing too vigorously makes the sausage texture dense and rubbery.
Sausage mixture is combined.
DIVIDE
Divide the sausage mixture into 8 equal portions.
Uneven portions: Varying sizes will lead to inconsistent cooking, causing some eggs to overcook while others remain raw.
Sausage mixture is divided into 8 portions.
FLATTEN
Flatten each portion of sausage meat (1 lb) into a patty.
Uneven thickness: Thin spots will break during frying. Ensure the patty is even throughout.
Sausage portions are flattened into patties.
WRAP
Gently wrap each egg (2 whole) in a sausage patty, ensuring it's completely sealed.
Structural failure: Any gaps or thin spots in the meat will cause the egg to leak during cooking.
Each egg is completely encased in sausage meat.
DREDGE
Dredge each sausage-wrapped egg (2 whole) in flour, then dip in beaten egg, and finally coat with breadcrumbs (1½ cups).
Uneven coating: Missing spots on the sausage allow oil to penetrate and cause the egg to burst during frying.
Each Scotch egg is evenly coated with breadcrumbs.
HEAT
Heat vegetable oil (4 cups) in a deep fryer or large pot to 350°F (175°C).
Oil temperature drop: Adding too many eggs at once will drop the oil temperature, leading to greasy, undercooked crusts.
Oil has reached 350°F (175°C).
FRY
Carefully lower the Scotch eggs into the hot oil and fry for 6-8 minutes, or until golden brown and cooked through.
Oil splatter: Lower the eggs away from you to prevent hot oil from splashing toward your hands.
Scotch eggs are golden brown and cooked through.
DRAIN
Remove the Scotch eggs from the oil and drain on paper towels.
Carryover cooking: Leaving eggs in the oil too long after they hit color will result in a hard-set yolk.
Scotch eggs are drained on paper towels.
SERVE
Serve warm and enjoy!
Temperature drop: Extended cooling causes the yolk to set further and the shell to lose its crisp texture.
Scotch eggs are ready to be served.
Appears in collections
Keep browsing by the kind of recipe choice this supports, not just this single dish.
Master These Next
Chashu - Braised Rolled Pork Belly
Transform humble pork belly into a melt-in-your-mouth ramen topping with this detailed Chashu recipe. The rolling and tying technique ensures even cooking and a beautiful presentation, perfect for impressing your friends and family.
Choux Pastry — Eclairs
Delicate, airy choux pastry filled with sweet cream – a classic French indulgence made accessible in your own kitchen.
Dolmades — Stuffed Grape Leaves
Experience the taste of Greece with these delicate, herb-infused stuffed grape leaves. A perfect balance of flavors and textures in every bite.