A common picnic and party dish in the UK, Scotch eggs were likely first inspired by the Indian and Pakistani dish nargisi kofta, which encases a hard-boiled egg in spicy ground meat. This soft-boiled approach presents an unexpectedly tender egg yolk within a crispy exterior. Slideshow: More Egg Recipes 

October 2014


Credit: © Russ Crandall

Recipe Summary test

50 mins


Ingredient Checklist


Instructions Checklist
  • Place the eggs in a pot, then cover with 1 inch salted water. Bring to a boil over high heat; as soon as it is boiling, cover the pot and remove from heat. Allow to sit for 4 minutes in the hot water, then carefully transfer to a bowl of ice water. Allow to cool, about 5 minutes. Carefully peel the eggs.

  • Combine the sausage, mustard, parsley and nutmeg, mixing together by hand. Divide the sausage mixture into 6 portions; spread each one out into an oval shape. Add an egg to the sausage, then gently form the sausage around the egg as evenly as possible.

  • Warm the cooking fat to 350° in a skillet, then add an egg or two. When first adding the eggs, gently roll them back and forth to allow the sausage to cook evenly and retain a round shape. Cook until the sausage is cooked through, about 5 minutes per egg.

  • Preheat oven to 170°. Transfer the cooked egg to a plate lined with a paper towel, then place in the oven to stay warm while finishing the other batches of eggs.


To bake the eggs instead of frying, place the sausage-covered eggs in large muffin tins and bake at 425° until golden and cooked through, about 30 minutes.