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Scotch Egg

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This classic Scotch egg recipe offers a sophisticated twist on a British picnic favourite, featuring a perfectly soft-set yolk encased in seasoned sausage meat. Unlike traditional versions that use breadcrumbs, this high-protein snack uses crushed corn flakes for an exceptionally crisp and golden outer shell. The contrast between the crunchy exterior and the tender, savoury meat makes it a satisfying choice for a light lunch or a refined party nibble.

Preparing these homemade treats is a rewarding process that ensures a much fresher flavour than any shop-bought alternative. They are excellent for make-ahead meal prep as the eggs can be boiled and wrapped a day in advance. Serve them warm with a sharp English mustard or a tangy pickle to balance the rich flavours. Whether you are hosting a gathering or looking for a filling snack, these Scotch eggs are a reliable crowd-pleaser.

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Ingredients for Scotch Egg

  • 6 large eggs

  • 130g plain flour

  • 130g finely crushed corn flakes

  • 200g (180ml ) fresh breakfast sausage, casings removed (if necessary)

  • Vegetable oil (for frying)

  • Kosher salt, freshly ground pepper

  • Mustard

  • A deep-fry thermometer

How to make Scotch Egg

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Place 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 191°C. Fry eggs, turning occasionally and maintaining oil temperature of 177°C, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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