Food & Cooking Recipes Ingredients Egg Recipes Scotch Eggs Be the first to rate & review! Make your favorite brew pub snack at home. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Published on April 9, 2024 Rate PRINT Share Trending Videos Close this video player Photo: Jake Sternquist Yield: 6 A hearty snack found on brew pub menus all over, the Scotch egg is a classic of English cuisine. Cooked eggs are swaddled in ground pork or sausage meat, then breaded and fried. These golden-brown nuggets are robust and conveniently hand-sized. They might not be what you consider a finger food, but they are just that. If you can hard-boil eggs and peel them (and have a deep-fry thermometer), you can ace these spherical snacks in your home kitchen. They’re sure to become one of your most requested recipes. Crowd-Pleasing Snacks to Serve Guests What Are Scotch Eggs? Despite their name, Scotch eggs are not a Scottish dish. Their origins lie in England, and there are various claims as to who created the first Scotch egg, but one of the strongest is the venerable London store, Fortnum & Mason, who can trace their Scotch eggs back to 1738. The dish is also thought to have been inspired by Indian foods such as nargisi kofta. Given it’s a hard-boiled egg wrapped in sausage meat and tossed in breadcrumbs before being deep fried you can see how the dish would become a favorite. Over time, Scotch eggs have become a mainstay of English cuisine, served as a snack, taken on picnics, and enjoyed with a pint in the pub. The seasoning of the sausage-like mixture has varied from cook to cook, but the egg in the middle has always been hard-cooked. In the last 15 years or so, Scotch eggs have had a renaissance. Chefs have reconsidered the dish and customized the pork with all kinds of flavorings, even swapping the pork for venison, black pudding, fish, and various other foods. The egg yolk has become softer, and the dish has appeared on menus up and down the UK—as well as becoming better known stateside. How to Eat Scotch Eggs Scotch eggs are a culinary chameleon. Enjoy them for breakfast as they combine a breakfast sausage-like meat mixture and eggs. Pack them for lunch or enjoy them as a hearty snack or finger food while you watch a game or sample some craft beers. What To Serve With Scotch Eggs Scotch eggs are generally eaten on their own, halved, or maybe more daintly cut into quarters. They are enjoyed as a protein-packed snack. Dipping sauces are not traditional—and some may consider the runny egg yolk a type of sauce—but mustard or a tangy yogurt dip pair nicely with a Scotch egg. Chefs offer everything from Hollandaise to curried mayonnaise to ranch dressing, but we feel any fatty sauce is overkill alongside a Scotch egg. A couple of options we approve of: A crisp salad of watercress or arugula, any peppery green is a good counterpoint to the rich pork and egg combination. Fat chips or potato wedges (not skinny French fries) are another time-honored pairing. Ingredients 8 medium eggs 1 pound ground pork 1 ¼ cups fresh breadcrumbs 1 teaspoon dried thyme 1 teaspoon ground allspice ¼ teaspoon coarse salt ½ teaspoon freshly ground pepper ½ cup all-purpose flour 3 tablespoons whole milk 6 cups peanut or vegetable oil Directions Jake Sternquist Prep ice-water bath; bring eggs to a boil: Prepare an ice-water bath; set aside. Place 6 eggs in a saucepan large enough to accommodate them in a single layer. Fill with cold water, covering eggs by 1 inch. Bring to a boil over medium-high heat. Jake Sternquist Remove and let stand; transfer to ice-water bath: Remove from heat. Cover; let stand 11 minutes. Place eggs in ice-water bath; let cool 2 minutes. Jake Sternquist Crack shells and peel: Gently press eggs against a hard surface to crack shells, then peel under cold running water. Jake Sternquist Mix pork with egg and seasonings: Put pork, 1/4 cup breadcrumbs, 1 raw egg, thyme, allspice, salt, and pepper into a medium bowl. Jake Sternquist Mix, then break off a piece to flatten: Using your hands, mix until combined. Using damp hands, break off a 2-inch piece (about 3 ounces) of meat mixture, and flatten into a patty. Jake Sternquist Encase egg in meat mixture; repeat with remaining eggs: Place 1 peeled hard-boiled egg in center of patty, and work meat mixture up sides until egg is completely enclosed. Repeat with remaining meat mixture and eggs. Jake Sternquist Dust each pork-wrapped egg in flour: Dust each wrapped egg with flour. Jake Sternquist Mix egg and milk; roll eggs in milk then breadcrumbs: Whisk together remaining raw egg and the milk in a shallow bowl. Place remaining cup breadcrumbs in another shallow bowl. Roll eggs in milk mixture and then in breadcrumbs to coat. Jake Sternquist Heat oil and fry first batch of eggs; repeat: Heat oil in a large, heavy saucepan until it registers 360°F on a deep-fry thermometer. Working in two batches, fry eggs until meat mixture is golden and cooked through, about 6 minutes. Jake Sternquist Transfer to plate, serve: Transfer to a plate lined with paper towels; let drain. Serve warm or at room temperature. Jake Sternquist Variations Traditionally Scotch eggs have been deep-fried and this is the method we use in our recipe. They can also be baked in the oven but will not take on an even golden brown with this method. They can also be air-fried. Storing Scotch Eggs Allow the Scotch eggs to cool completely and transfer them to an airtight container lined with paper towels to soak any extra moisture. Store them in the fridge for up to three days. Let come to room temperature before serving. Reheating Scotch eggs can be reheated in a 350 degree Fahrenheit oven until warmed through. Frequently Asked Questions What does a Scotch egg taste like? A Scotch egg tastes much as you might expect. Your first bite hits the crunchy browned breadcrumb exterior of the pork coating—so it’s mostly texture, but soon the flavor of sausage comes through, followed by egg. Are Scotch eggs served hot or cold? Scotch eggs are best served warm or at room temperature. They should not be served while still very hot from being fried, nor should they be served icy cold from the refrigerator, as this dulls their flavor and texture. They are delicious when freshly cooked, as well as when reheated or at room temperature. Can you make Scotch eggs ahead of time? Yes, Scotch eggs can be made ahead. For the best results, boil the eggs and make the pork mixture up to a day head. You can also wrap the eggs in the pork a day ahead and roll in breadcrumbs, then refrigerate. Cook the Scotch eggs when you are ready to eat them. Other Ground Pork Recipes to Try: Hawaiian Meatballs Inside-Out Pork Dumplings Pork Pie Pork Fried Rice Pork Burgers With Peppers Originally appeared: Martha Stewart Living, August 2006 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.