Scotch Egg
Scotch Egg is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place 4 eggs in a small saucepan; add cold water to cover.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 4 eggs in a small saucepan; add cold water to cover.
Bring to a boil; remove from heat, cover, and let stand for 3 minutes.
Carefully drain, then fill pan with ice water to cool eggs.
Gently crack shells and carefully peel under cold running water.
Place eggs in a bowl of cold water; cover and chill until cold.
DO AHEAD: Can be made 1 day ahead.
Keep chilled.
Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl.
Divide sausage into 4 equal portions.
Pat 1 portion of sausage into a thin patty over the length of your palm.
Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose.
Repeat with remaining sausage and eggs.
Whisk remaining 2 eggs in a medium bowl to blend.
Working gently with 1 sausage wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash.
Roll in corn flakes to coat.
DO AHEAD: Can be made 1 day ahead.
Keep refrigerated, uncovered.
Attach a deep-fry thermometer to side of a large heavy pot.
Pour in oil to a depth of 2" and heat over medium heat to 375°F.
Fry eggs, turning occasionally and maintaining oil temperature of 350°F, until sausage is cooked through and breading is golden brown and crisp, 5-6 minutes.
Use a slotted spoon to transfer eggs to paper towels to drain.
Season lightly with salt and pepper.
Serve warm with mustard.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.